Fervor

“We believe that, with our environment being at a very fragile point, we need to look to the Aboriginal people for advice on how to better take care of our land, and to make sure it is a priority to document and keep this age-old culture and its ideas alive as one people.”

Paperbark-smoked marron with sea salt and quandong emulsion; damper and smoked butter; and magpie goose with wattleseed and samphire.

No chef in Western Australia goes as deep into indigenous food culture as Fervor’s Paul Iskov. Inspired by time spent at terroir-focused restaurants such as Noma, D.O.M., and Pujol, Iskov came home to discover and celebrate Australia’s food identity.

Fervor’s mobile kitchen means he can host spectacular dinners in remote bush or on pristine beaches, spending time with indigenous elders to learn about the area’s foodstuffs and traditions.

Ingredients are either foraged (legally) from the wild, grown in Iskov’s own native food garden, or bought from ethical indigenous producers, then cooked over fire and coal.

Every dinner, helps more people connect with one of the world’s most ancient and sustainable cuisines and its uniquely Australian native flavours.

“Foraged food with true local flavour ... It might be raw scallops and green ants, or even a grub that lives inside the bush banana that ends up on the dinner plate at one of WA’s celebrated foraging chef Paul Iskov’s pop-up dinners.” –Allen Newton, WA Today