“Food is culture; food shapes culture; food binds us together and forces us apart. In the same way, accepting the food of this land, which we are only just beginning to do after almost 230 years, will contribute towards what I call culinary reconciliation” (John Newton).
Hosting unique dinners in spectacular locations around Australia, renowned pop-up restaurant Fervor returns to Fremantle for an unforgettable dining experience alongside renowned native food expert and cook Dale Tilbrook.
United by their passion for native Australian ingredients, Dale and Fervor, led by Paul Iskov, will create a culinary adventure, in an unmissable evening of foraged flavours and story sharing.
Quandong, bloodroot, marron and wattle will take centre stage in a multi-course dinner, celebrating the remarkable native foods of the Walyalup waterways and Western Australia.
Paul Iskov established Fervor in March 2013, 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 Western Australia, including salt lakes, beautiful bushland 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 endeavours to portray this through his food, locations, dedication and passion.
Dale Tilbrook is a Wardandi Bibbulmun woman from around the Margaret River, Busselton, Augusta area of the southwest of Western Australia. Her Indigenous tourism and food journey started in 1996 when she began a small company with her brother Lyall, opening their first gallery and gift shop in the Swan Valley. Maalinup Aboriginal Gallery today offers original Aboriginal artworks, gifts and souvenirs and Australian food products. Gourmet bush tucker products are their speciality, and they carry a range of jams, sauces, chutneys, oils and dukkahs, as well as a comprehensive selection of native Australian herbs, spices, dried fruits and nuts. Cooking with and promoting Australian wild edibles is a particular passion of hers and in 2016, she represented Slow Food Swan Valley, cooking and presenting at the Terra Madre Festival in Turin, Italy. This Festival attracted 7000 delegates from 143 countries with 1 million international and local guests attending. She is often called upon to speak about and cook bushfoods and particularly loves the collaboration with Fervor when she can cook and talk about the ingredients and tell stories from the land.