IN CONVERSATION WITH Paul Iskov

With a background at world-class restaurants such as Noma and DOM, Paul Iskov's creations fuse fine-dining with native Australian ingredients. Iskov is renowned for bringing his colourful flair and flavours to the menu at his WA-based roaming restaurant, Fervor, where sustainability meets a spectacular dining experience.

Tell us about your journey into the food world. Where did it begin and how?

My journey began when I was about 19. I was working on a farm in south-west WA, the Yallingup Shearing Shed, for some friends who had taken me in. I was surfing a lot back then and one afternoon my mate Von came to me and mentioned there was a chef apprenticeship going in town. Von said it was a night-time job, so Tim mediately jumped at it. Not because I loved food or was a great cook, but because it allowed me to surf all day and work at night.

What do you enjoy most about bringing the unique flavours of native Australian ingredients to the menu?

These ingredients and flavours really represent Australia and they have been around for hundreds of years. They are sustainable, delicious and some of the healthiest foods in the world. I think in the years to come, we are going to see more of these foods, not only in restaurants but in homes and utilised in our everyday cooking.

Where and how do you source these ingredients?

Where possible we work with communities, Traditional Owners, Aboriginal-owned and-run companies, and businesses that support Indigenous people. For us, it's about understanding where the ingredient comes from, how it's sourced and the important stories behind it. These ingredients grow naturally in the Australian climate and going forward, we are going to have to adapt to the land rather than forcing land to adapt to us. There is still a long road ahead and many influencing factors, but every small step is a step in the right direction. We can learn from Aboriginal people, who have been “farming" and maintaining the land for thousands of years.

What inspired the Fervor dining experience and how would you describe it?