Join an entertaining conversation at Truffles: Scents and Sensibilities with a chef, academic and food writer as they attempt to unravel, understand and appreciate the elusive nature of the truffle and its sensual appeal.
The chef: Rodney Dunn, The Agrarian Kitchen and author The Truffle Cookbook
The academic: Dr Roger Haden, Academic Director, Le Cordon Bleu
The food writer: Barbara Sweeney, Food & Words and Country Style
Brain fuel for this animated exploration is to be provided by Hotel-Hotel executive chef Sean McConnell and will involve several courses, wine - and truffles.
The event includes a series of talks, a truffle infused lunch by Sean McConnell and a signed copy The Truffle Cookbook.
Ticket price includes lunch and a signed copy of Rodney Dunn’s The Truffle Cookbook, valued at $59.99.
Tickets are strictly limited, so we advise booking early to avoid disappointment.
Le Cordon Bleu has proudly supported the Food & Words food writers’ festival in Sydney since 2014.
This holiday season, Le Cordon Bleu Australia is bringing the gift of culinary excellence to budding food enthusiasts across the country.
This month we get to know Moffett Chu, a Grand Diplôme® alumna who is now working as a Chef de Partie at the prestigious Langham Melbourne hotel.
Le Cordon Bleu Australia is excited to announce a December 2024 intake for our culinary arts programmes in Adelaide, Melbourne and Sydney.
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