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The Many Flavours of Le Cordon Bleu

There is always something happening at Le Cordon Bleu. From student competitions to major festivals, we will bring you the latest news, videos and events from around the world.


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LCBNZ Campus Newsletter
 Le Cordon Bleu New Zealand Institute - Campus Newsletter August 2014
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Interview with Sydney alumna Julia Taylor
 Le Cordon Bleu is excited to announce celebrity recruit - Julia Taylor, runner-up in the 2012 Masterchef Australia TV program, has graduated from the Diplôme de Pâtisserie this month. And to celebrate Julia's achievement, we have asked her a few questions to see what she thought of the experience of studying at Le Cordon Bleu in Sydney.
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Roast rump of venison with a mushroom crust, parsnip and eggplant timbale and redcurrant jus
 Roast rump of venison with a mushroom crust, parsnip and eggplant timbale and redcurrant jus - Longe de Chevreuil rôti et sa Duxelle de champignons en croûte, Timbale de panais et d’aubergine, Sauce aux groseilles et au porto
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Omelette with spiced herbs
 The test of a true chef is cooking eggs properly. A traditional French rolled omelette originally has no colour - meaning no hint of brown - no wrinkles and is a little runny on the inside. For the release of The Hundred-Foot Journey movie, our Chefs adapted the traditional French recipe by adding an Indian twist.
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Meet Zoee Wong
 Following the launch of our Diploma in Culinary Management, we met with one of the students to understand more about the programme and see what she thinks about it.
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