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Le Cordon Bleu Newsletter
Australia: Sydney, Adelaide & Melbourne
Issue: October 2013
Macau Festival in Sydney
A sweet prize for Top of Pâtissier Australian team
A Fresh Taste of France
Congratulations to Le Cordon Bleu Graduates
Seared scallops, seaweed tartare, fried shallots and saffron vinaigrette
Macau Festival in Sydney
Chef David Wong

Celebrated Macau Chef David Wong visited Le Cordon Bleu Sydney on the 17th October as part of the Macau Food Festival to showcase the tastes of Macanese food. From 4th-20th October diners at the Sheraton on the Park’s signature restaurant FEAST could sample a melting pot of recipes combining the flavours from Africa, India, Portugal and China.

» Read more

A sweet prize for Top of Pâtissier Australian team
Top of Pâtissier in Asia 2013

Le Cordon Bleu Australia was excellently represented at the first Top of Pâtissier in Asia 2013 competition held in Japan recently. With prizes totalling 1,600,000 Yen in total, contestants were judged on artistic quality, taste and technical proficiency of their creations. Contestants came from all over the Asiatic region including Japan, Australia, South Korea, China, Taiwan, Vietnam, Singapore and Hong Kong to represent their country in this competition that was part of the 2013 Japan Cake Show in Tokyo. Each team consisted of three members, a contestant, judge and assistant that allowed for fair and equal judging through out the competition.

» Read more

A Fresh Taste of France
French culinary experience

Bringing a taste of France to Adelaide, Le Cordon Bleu Adelaide threw open its doors on 23rd October for a night of culinary delights and hospitality fun. As part of a promotion in conjunction with Fresh FM and supported by Le Cordon Bleu, guests and the general public were invited to taste, see and experience French cuisine including wine and canapés in the surrounds of the state of the art Le Cordon Bleu facilities

» Read more

Congratulations to Le Cordon Bleu Graduates
Sydney Graduation

Friends and family of Le Cordon Bleu Sydney graduates gathered on the 24th October at the Amora hotel to celebrate with the 2013 graduates. Passionate and hardworking the graduates were lauded with Dux Awards for both Cuisine won by Wei-Hsuan Tsai and Pâtisserie won by Che-Ling Wu. Two special awards celebrated the high achievements of two particular students Neslly Marie Bretana who won the Hans Schings Memorial Award and Geecy Marie Rebucas who collected the Patrick Harris Award for determination and dedication.

After the awards family and friends joined all graduates for celebratory champagne and canapés with staff of Le Cordon Bleu. Congratulations all graduates!

Seared scallops, seaweed tartare, fried shallots and saffron vinaigrette
Saint-Jacques saisies, tartare de la mer, échalotes frites et vinaigrette au safran

This decadent starter offers a complex combination of flavors with the sweetness of scallops, acidity of capers and pickled gherkins and a background refreshing hint of the sea.

» View recipe

Upcoming Events
2nd - 3rd November 2013
Office of Civil Service Commission (OCSC) International Education Expo, Thailand

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team.

10th November 2013
Chocolate Demonstrations with Chef Fabrice Danniel in Vietnam

Chef Fabrice Danniel, one of the World's great Patissiers will be showcasing  fine art and techniques of traditional French Patisserie. See Chef Fabrice work his magic with chocolate utilising traditional French techniques.

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Tel: +61 8 8348 3000
Fax: +61 8 8346 3755
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Tel: + 61 2 8878 3100
Fax: + 61 2 8878 3199
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