could cook 3 star!
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 ….
And completed by Rabbit Loins in smoky bacon served with silverbeet purée.
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.
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 ??