The savoury pie, a mainstay of the British diet for thousands of years, is getting a makeover as Britain sheds a once-sagging culinary reputation and top chefs return to traditional fare.
To aficionados, it is British comfort food at its best. To others, it is as appetising as its nickname – a “rat’s coffin”.
Originating around 8000 [...]

On behalf of
MONSIEUR ANDRE COINTREAU
PRESIDENT LE CORDON BLEU INTERNATIONAL
You are invited to attend the
LE CORDON BLEU
CULINARY ARTS
GRADUATION CEREMONY
Date: Wednesday 21 October 2009
Registration: 6.45 PM
Venue: Amora Hotel Whiteley Ball Room
Address: 11 Jamison Street, Sydney
Followed by refreshments
Dress Code: Evening Lounge Suit/Cocktail Dress
RSVP: BY FRIDAY 16 OCTOBER 2009 Via the Website Below:
www.mybookingmanager.com/sydneygradoct

Ph: 08 8348 3055
E: epaget@cordonbleu.edu
NOTE:RSVP WILL [...]

Australia’s newest luxury resort, has announced its first ever Culinary Masterclass to be held exclusively for guests later this month.
Oriol Balaguer, previously pastry chef at renowned El Bulli restaurant in Spain, will lead the hour long class on February 28 taking guests through his approach to “sweet haute cuisine.”
Balaguer now runs an avant garde chocolate [...]

South Australia will help itself to a generous slice of the world’s growing culinary tourism market when it hosts the World Food Exchange next month.
South Australia’s gourmet tourism appeal is set to receive a boost when the state hosts the inaugural World Food Exchange 21 to 25 September. The event will bring together international and [...]

By LAWRENCE TAN
Celebrity Australian chef Jared Ingersoll checks into SEVVA restaurant in Hong Kong this December as Bonnie Gokson’s first guest chef.
Hailed as one of Australia’s brightest culinary stars, Ingersoll has his own culinary television programme Ready Steady Cook, a new cookbook, not forgetting his own restaurant, Danks Street Depot in Sydney.
Ingersoll is most notable [...]

Even though I’ve mostly loathed the so-called ‘reality’ television shows, particularly the ones that seem to reward cunning and stupidity over talent and intelligence, MasterChef proved genuinely entertaining. It even got the chattering classes interested in things like duck fat and pigs’ heads. I was so hooked that – well, I was never really hooked. [...]