We harness fresh ingredients, with a focus on locally sourced produce, presenting it in a unique location to create an unforgettable degustation dining experience. Crafted with passion and prepared before your eyes we bring out the taste and excitement of the region with each dish served. An Australian experience unlike anything you can imagine. Our field of Australian produce is ever expanding as we visit different regions, move with the seasons, gain knowledge and understanding and incorporate this into the experience that reflects "Fervor".
Fervor works in partnership with local communities, Traditional Owners and businesses to promote the beauty and assets of each region across the country. With strong ties to the land and environment, Fervor leaves no trace of an event upon completion.
Fervor would like to acknowledge and pay respect to the traditional custodians of this land, of elders past and present, on which our events take place.
(Really the root of young plants not a tuber)
Garnding-ni gerdewoon woothoo-woothoong - Rerroob goorroomendawoon jilam-banjilng warnka-mageny. Lerlbbe berranben-nging jamerlng wayini jangeb berrandawoon.
The root of small Boab trees - People pull it out of the ground in the cold time. After peeling the skin it is eaten.
Jajan woothoo-woothoong thoorrgib berrandawoon goowayirrm. Ngerregoowoong jajan warlayib berrandawoon goorrgoom. Waniwoogeng yarrengendayan.
People cook little catfish on the coals. They roast big catfish in an earth oven. We eat it all year round.
Garrjang, Gerloowoorrng (two names)
Yibooboong waterlily flower and stem – peel stem and eat Gajajeng waterlily seeds – eat raw Garnding-ni gerlooworrrng root of waterlily – cook in coals.
Nheng-era ngerr gejawoolem nyindenkoo. Ngooja-ngoojaleng yawib nyindanyan jamang beg, warnbagoong-ji ngalyarrng jangeb berrandawoon. Barndenyirriny jangeb berrandawoon.
They used to break open the nest and throw it on the fire. All the green ones run away and then they break it open and eat the white eggs. People eat it in the hot time.
Honey from the native bee - general term ngareng is used for the hives and their products. This word is also used to mean ‘sugar’. The pollen sacs are called lernjeng.
Gijalnga jangeb berrandawoon. Waniwoogeng goorroongendawoon.
People eat it raw. People eat it all year round.
It is important to note that you need to apply for a permit before collecting foods from the wild, and heavy fines are possible if restrictions are not adhered to. Above and beyond this, it is very important to respect and acknowledge that the Traditional Custodians of this land we now share, have been utilising these ingredients for thousands of years before us, and have done so in harmony with nature.
Translations: Miriwoong Language Centre
Illustrations: Eve Young
“Our field of Australian produce is ever expanding as we visit different regions, change with the seasons and incorporate unique ingredients into our cuisine.”Paul 'Yoda’ Iskov
“One day we are in the Pinnacles Dessert, the next on a remote island off the Southern Coast of Western Australia. Every event is an adventure to learn and reflect upon in this diverse and beautiful country.”Paul 'Yoda’ Iskov
Lead by Executive Chef, Paul ‘Yoda’ Iskov, Fervor presents a revolving team of highly qualified, internationally experienced chefs and front of house professionals from some of Western Australia’s hottest venues. Fervor brings the ‘cool factor’ into ‘culinary adventures’ as the crew delights in sharing their passion for food, culture and the Australian landscape intimately with diners in unique environments. Their service is slick, engaging, entertaining and interactive. The food is fresh, creative, locally sourced and delicious. An unforgettable dining experience. Discover Fervor.
“Fervor has so much positive energy, especially when you combine like minded, passionate people who are doing what they love. I am in constant awe of what each team member brings and I am so lucky to be a part of it.”Mick Sippe
Paul Iskov established Fervor with the aim of providing a “ culinary experience you can’t get anywhere else” Fervor harness locally sourced native produce and share it with diners at unique locations across WA, including salt lakes, beautiful bush land and pristine beaches. Paul boasts an outstanding resume, including experience in highly acclaimed kitchens around the world, including Vue De Monde, Amuse, D.O.M, COI, Pujol and Noma. He has a great love and respect for the land and endeavors to portray this through his food, locations, dedication and passion.
Born in Cape Town, Steph has spent over ten years working in the hospitality industry for top establishments throughout South Africa. After completing a degree in chartered accountancy she came to Australia for a visit. Years later, she found herself in love with the beauty and open spaces of Western Australia and decided to call it home. She now finds herself with Fervor, hospitality with a twist, and has integrated well as events administrator over the past couple of months.
Passionate about his work from a young age, Todd Delfs started editing film at the age of 13. He continued his love for filming after high school and after visiting a vast majority of locations the world over, went on to study a two-year film degree where he had the opportunity to work with different products. Todd discovered that his love lies in capturing real life moments and effectively editing vast amounts of footage into smaller high impact films. Todd has gone on to start-up two separate production businesses since 2012, one of which is a very successful wedding video company. Todd is always pushing the envelope and we are very lucky to have him and the team at LVF productions on board the Fervor team.
Mick Sippe grew up on a farm on a remote stretch of coast, east of Albany. His love for nature and specifically the ocean lead to his love for photography, and constantly chasing the perfect conditions, capturing our attention on the extraordinary in what could often be mistaken for the ordinary moments in time. Within Fervor, Mick is able to combine all of his passions. A love of food and outdoor cooking that stems from his parents, and a carpenter by trade, he is hands on and able to adapt his skills to where it is needed within the team.
Kris Nelson is a multi-award winning singer-songwriter better known for his dark Jazz/Rock project "Minute 36", which he toured relentlessly both nationally and internationally to Canada and New York over the last 6 years. Nelson is a lyrically driven folk artist with an intense, confessional and sophisticated style of story telling. Organic Instrumentation and quivering yet powerful vocals form an eclectic mix of styles with obvious leanings towards Elliot Smith, Ryan Adams, Rodriguez and Conor Oberst. The songs form an inspiring and hopeful sentiment while somehow retaining a charm of cynical realism and tongue in cheek wit.
If you would like to book a private or corporate function; or facilitate a special event for your region or town, please provide us with the following details at email@example.com and a Fervor representative will contact you directly to discuss further:
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We would like to pay tribute to our amazing Sponsors and Partners and thank them for their ongoing support, passion and collaboration enabling our delivery of unique Fervor pup-up dining experiences. We encourage you to support the people and businesses that support us.
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