Pop-up dining business Fervor is promoting the unique tastes and spaces of Western Australia with the launch of a documentary and book later this year.
Pop-up dining business Fervor is promoting the unique tastes and spaces of Western Australia with the launch of a documentary and book later this year.
There’ll be no let-up in its culinary output as takes its story to local and international media, however, as the business has a fully booked calendar of events lined up.
Chef Paul Iskov travels from the far north to the deep south of the state, foraging and working with indigenous groups to collect local flora and fauna to feed his guests.
Marron cooked in paperbark with a lemon myrtle emulsion in the South West or a native lemongrass emulsion from up north are among Fervor’s regular favourites, and kangaroo is always on the menu.
Dessert might entail a wattle seed curd with honey ice-cream, candied sandalwood nuts and smoke trapped in a jar with an edible wattle seed lid, or a lime sorbet topped with green tree ants.
Seeking to promote the state’s foodie scene, Margaret River Press will publish Fervor’s first book in mid-2018, featuring a collection of 30 to 40 recipes using native ingredients.
Poems, stories gathered while on the road, and photos of landscapes, foraging and Fervor lifestyle will be included throughout.
Mr Iskov said he had been working on a documentary of Fervor’s experiences for about two years and hoped to release it in the coming months.
“With our documentaries, photos and footage it really highlights different regions and the connections with traditional owners and those cultural aspects,” he said.
Partly funded by Tourism WA, Fervor recently travelled to America to promote its Western Australian products and services, and featured on an episode series by pop-culture broadcasting group, VICE, which released late January.
Here in WA, two major events for Fervor this year will include Taste Great Southern, where Marco Pierre White will feature with Mr Iskov, and The Karijini Experience.
Booking weekly events six-months in advance, Fervor is currently operating at full capacity. But Mr Iskov said, while pop-up dining would always be at the heart of the business, it may consider venturing into new territories by opening a restaurant or café in the future.
