Wellington's biggest culinary festival Visa Wellington On A Plate (WOAP) will run throughout the full month of October. Feast your senses in this celebration of ...

Tagliatelle is described as a long, ribbon-like pasta that suits thick dressings. With a recipe prepared by Chef Thierry Le Baut, Technical Director, prepare ...

We were joined by Himanshu Taneja for an online guest chef demonstration which included his fantastic take on the traditional eggs benedict.

Le Cordon Bleu Brisbane students celebrated their graduation from our signature culinary arts programmes - Diplôme de Cuisine, Diplôme de Pâtisserie and Grand ...

In the current climate, the mental and physical health of students is our highest priority. In this article, we share some wellbeing initiatives recently ...

Le Cordon Bleu Australia students continue to shine in industry, on-campus, in local and international competitions, in restaurant training services, and in ...