Sugar is seen as the new enemy – I foresee a lot of activity around reducing the amount of hidden sugar in our diets, in light of increasing awareness of ...

For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend.

I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.

In this video, our chefs share how to make pommes soufflées. Pommes soufflées are perfect if you want to do something different with potatoes. These light ...

Le Cordon Bleu Sydney, 13th February, 2017 was delighted to host Christophe Lavelle a biomedical expert in Molecular Biology & Genetics and Physics.

This scholarship will help the successful applicant to attend one of Le Cordon Bleu’s most prestigious programmes. Hautes Études du Goût is a 2-week programme, ...