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At the age of three Aaron was already displaying his love of food and by seven years old was cooking 3 course meals at home . Completing his apprenticeship at II Baccaro and SOS in Melbourne Aaron went on to team up with his father, Mark Poulter, creating a very successful father and son team in the now well established Veraison Restaurant.

Aaron’s calmness under pressure in the kitchen coupled with his exceptional organisational ability are key qualities to his success but it is his passion for creating amazing sauces that have the ability to transport patrons tastebuds to places of culinary heaven that have won him well deserved acclaim.

Developing extraordinary flavour profiles that delight and excite is what keeps Aaron continually exploring and pushing his creative boundaries.

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