A night of discovery with Hervé This
"Note à Note" Menu For The Programme Of L'Institut Des Hautes Études Du Goût
Award winning students treated to celebration brunch
Le Cordon Bleu sponsors HOT 100 Wines
The Chocolate Bible delights visitors
Recipe: Roast Fillet Of Kangaroo
|  |  | A night of discovery with Hervé This
Le Cordon Bleu Sydney
Le Cordon Bleu Sydney Culinary Arts Institute hosted a very special event with Hervé This, the physical-chemist and the co-creator of molecular gastronomy, on Wednesday 26th October. Hervé This performed a dazzling demonstration and presentation for over 2 ½ hours in front of industry guests, students and teaching staff. » Read full article | | |  | "Note à Note" Menu For The Programme Of L'Institut Des Hautes Études Du Goût
Le Cordon Bleu Paris
On 15 October 2011, in the presence of Hervé This, Le Cordon Bleu chefs prepared a "Note à Note" menu for guests at the Institut des Hautes Etudes du Goût - HEG, Université de Reims Champagne Ardennes (Institute of Advanced Studies in Taste, University of Reims Champagne Ardennes). "Note à Note" cuisine uses chemical compounds to recompose the form, consistency, aroma, colour and flavour of particular dishes. All traditional references to meat, fish, fruit and vegetables are forgotten. Revolutionary combinations are developed from ethanol, lactose, fructose, gluten, polyphenols, saccharose and so on, with the aim of imitating the desired dish in the most interesting manner. » Read full article | | |  | Award winning students treated to celebration brunch
Jonah's Restaurant and Boutique Hotel
To recognise and reward the recent efforts of Le Cordon Bleu students who competed successfully at the Sydney Culinary Challenge and Chocolate Showpiece Competition, Jonah's at Whale Beach hosted a celebratory brunch on the balcony of their two hat restaurant overlooking stunning Whale Beach. Jonah's Whale Beach is one of Australia's most stunning ocean retreats and the only Relais & Chateaux hotel in Sydney - the most prestigious hotel association in the world. General Manager of Jonah's, Brad Daymond welcomed each of the students and gave an overview of the history of the Hotel since it first opened as a roadhouse in 1929. Famed for its luxury, privacy and seclusion; Jonah's counts Sir Lawrence Olivier, Sir Anthony Hopkins, Mick Jagger, Jerry Hall and Bono as some of its special guests. » Read full article | | |  | Le Cordon Bleu sponsors HOT 100 Wines
The Adelaide Review Hot 100 Wines Launch
Le Cordon Bleu Australia was a major sponsor of the 2011 Adelaide Review Hot 100 Wines Magazine. The magazine was launched at a party last night at the Crowne Plaza in Adelaide. The launch party was attended by over 300 of South Australia's best winemakers and wine industry identities including renowned winemaker Stephen Henschke and panel coordinator Australian Gourmet Traveller Sommelier of the Year 2009, James Erskine. Le Cordon Bleu Lecturer/ Sommelier Trevor Maskell and six Le Cordon Bleu Bachelor of Business students assisted the highly respected Adelaide Review wine judging panel in the preparations for the tasting of all submissions and helped pour wines for guests at the launch event. | | |  | The Chocolate Bible delights visitors
Good Food & Wine Show Adelaide
Le Cordon Bleu Australia participated in the recent Good Food & Wine Show in Adelaide. Over 500 visitors to the Le Cordon Bleu stand enjoyed demonstrations of recipes from The Chocolate Bible, and sampled the simple yet eye-catching "Mendiants au chocolat." Le Cordon Bleu showcased products including the full range of cookbooks available in Australia and spoke to visitors about culinary and management programs and scholarship opportunities available to Australians. Le Cordon Bleu Alumni Jinny Shin from Jin's Patisserie made a guest appearance at the stand and supplied chocolate samples from her pâtisserie. The Good Food & Wine Show is Australia's largest consumer food & wine exhibition. It is a dynamic event where visitors can indulge their senses, meet celebrity chefs and learn about new products. » See photographs from the event | | |  | Recipe: Roast Fillet Of Kangaroo
With pepperberry sauce and kumera galette
The piquant flavours in this dish go fantastically well with the gaminess of kangaroo. Kumara is the orange variety of sweet potato and you can just pan-fry spoonfuls of the mixture if you don't have a metal ring. You can also grate the kumara instead of cutting julienne. Feel free to substitute frozen redcurrants or blackcurrants for the pepperberries, and you can even get away with not adding veal glaze to the sauce. » Get recipe | | | | | | Find us on:
Upcoming Events | 29th & 30th October 2011 | | Study in Australia 2011 Exhibition, Korea | | To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. | Quick Links Representative Offices
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