Discover the Le Cordon Bleu New Zealand High Tea experience both in the restaurant and backstage in the kitchen.

Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and ...

Beat those winter blues with a delicious Mulled Wine recipe created by Le Cordon Bleu New Zealand Chef and mixologist.

Mayonnaise is referred to as cold emulsion and can be used to season or accompany a cold dish. By adding other ingredients to the basic (mother) sauce, other ...

Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.

Head Chef de Patisserie of Le Cordon Bleu New Zealand explains the art of sugar sculpting. Discover the story behind his most recent sugar sculpture.