Jasper Avent is a quiet, almost reserved young man, who does not fit the picture of those “larger than life” Chef personalities we are often exposed to in popular press and media. His journey and interest in food is an interesting one and his impeccable attention to detail in his cooking made even the most inexperienced of us in his classes believe we
could cook 3 star!
could cook 3 star!
Jasper Avent with Debra Cerasa just before class.
Jasper delivered two classes – quite different in content. The first class was simply called “Asian influences”. Having lived
for some time when he was in his early 20’s in China, his knowledge of flavours and technique was fantastic. For a noisy chatterbox like me, I had to remain quiet and listen attentively – but it was worth it to learn so much about tastes and simplicity in food preparation. Jasper’s Asian influences featured snapper, duck and eggs – doesn’t sound much but the taste sensations were incredible. Fried eggs with a coriander salad means that fried eggs for brekky CAN NEVER be the
same again. We even scaled and gutted the fish – FIRST time for everything for this noisy chatterbox Italian cook!!!! UMAMI (ooh – mar –me) - was the word Jasper taught us – that is simply the word for the fifth savoury taste sense ….
for some time when he was in his early 20’s in China, his knowledge of flavours and technique was fantastic. For a noisy chatterbox like me, I had to remain quiet and listen attentively – but it was worth it to learn so much about tastes and simplicity in food preparation. Jasper’s Asian influences featured snapper, duck and eggs – doesn’t sound much but the taste sensations were incredible. Fried eggs with a coriander salad means that fried eggs for brekky CAN NEVER be the
same again. We even scaled and gutted the fish – FIRST time for everything for this noisy chatterbox Italian cook!!!! UMAMI (ooh – mar –me) - was the word Jasper taught us – that is simply the word for the fifth savoury taste sense ….
 Fried in a wok |  Coriander salad |  Best ever green curry waiting for sauce served with braised duck |
The following day Jasper took us on a journey of “meat and sauces”……well the Sunday roast and gravy has certainly been upgraded now!! Using Rabbit, duck and quails, Jasper treated us to some amazing skills and techniques, that us beginners were able to confidently think, “ I can do that!!”.
The knives are so important
Following the classes Jasper joined the participants for dinner and we feasted on:
 Quails ready to be cooked for the second time |  Twice cooked quail on prune purée and cauliflower purée with pickled cauliflower |
We also shared a platter of duck breast on a serving of carrot purée.
So succulent …
And completed by Rabbit Loins in smoky bacon served with silverbeet purée.
And completed by Rabbit Loins in smoky bacon served with silverbeet purée.
Jasper’s bio:
While still an apprentice at Lake House Jasper won the Thierry Marx Career Development Award and was sent to France to do a month at Chateau Cordeillan Bages.
While still an apprentice at Lake House Jasper won the Thierry Marx Career Development Award and was sent to France to do a month at Chateau Cordeillan Bages.
Jasper preparing for duck class
Jasper began working in kitchens when he was 17 as a kitchenhand. His love for cooking began when he was sometimes allowed to cook. From there he travelled to China and spent two years learning about the culture and food. When he returned, he began his apprenticeship and bought Larousse, which he now calls his bible. He moved through restaurants in Melbourne such as Pearl, Ezard and Cuttler and Co. He also spent a lot of time at Lake House in Daylesford. He and Alla Wolf-Tasker worked well together creating dishes and sourcing the best produce he could find. After 5 years of on and off working at Lake House, he now works at Albert St. Food and Wine in Brunswick as the Sous Chef for Phillipa Sibley. Jasper is a big fan of Asian flavours, and is extremely passionate about meats and sauces.
If you have enjoyed reading this blog you may be thinking how hard it all sounds. Can I just say, thank you Jasper, for making this all achievable for those of us attending the class who are absolute beginners but went away thinking – “Yep, I could have a go at this or this or this”!!!
What do you think – does it sound too hard ??
DC
If you have enjoyed reading this blog you may be thinking how hard it all sounds. Can I just say, thank you Jasper, for making this all achievable for those of us attending the class who are absolute beginners but went away thinking – “Yep, I could have a go at this or this or this”!!!
What do you think – does it sound too hard ??
DC
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