The skills of Le Cordon Bleu Pâtisserie students were put to the test recently when creating High Tea parties at the Sydney Culinary Arts Institute. Students organised, prepared and served a delicious range of High Tea menus to discernable diners.

Patrons were treated to tiered stands laden with gourmet mini rolls, and assorted petit gateaux as well as flambéed crepes and fresh scones filled with jam and double cream. Specialty teas and espresso coffee were the beverage of choice to end the afternoon with an assortment of chocolate confections.

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