18 February | Food
There’s two WA ingredients on the Noma Australia menu that you’ve never heard of.
Not keen to join 27,000 people on the waitlist at Noma’s pop-up restaurant in Sydney? Get your fix of a bucket list food experience in the West.
Chef Paul Iskov’s Fervor pop-up dinners use native ingredients and locally sourced produce to tell edible stories around Western Australia. Paul worked with Danish chef René Redzepi in 2012 at Noma, ranked four times San Pellegrino’s Best Restauraunt in the World, on a two month unpaid stage (an industry term for free labour) in Copenhagen. “I was going to Noma thinking what is all the hype about?” says Iskov. “I was picking the same herb for six hours around a table doing 16 to 18 hour days. I was lucky enough to do service and see the test kitchen, and they really are next level. At that time they were starting to play with lacto-fermentation, grasshopper gum, and the ants.”
Paul’s time in the Noma kitchen lead to the creation of Fervor with his sister Bree Iskov. Together they host interactive degustation dinners cooked guerilla-style in remote locations around the state, from the Pinnacles to Broome, Margaret River and the Goldfields. In late 2015, Paul reunited with Redzepi and sous chef Beau Clugston during their sourcing trip across the country. Paul showed the duo Western Australian produce in his hometown of Busselton when they were gathering ideas for the Noma Australia menu.