Chef Paul Iskov knows food is more than a fuel for the belly: It’s a way to remind us to celebrate our culture and break down social barriers. Paul Iskov has worked in the world’s most acclaimed kitchens from Coi in San Francisco, DOM in Sao Paolo to Noma in Copenhagen. He now runs Fervor, a pop-up dining experience. As a leading authority on Australian native food, he’s putting ingredients like honey ants, quandong and bush banana (ngamoorrwarding) on the map and on our plates.
Paul has worked in the world’s most acclaimed kitchens from Coi in San Francisco, DOM in Rio de Janeiro to Noma in Copenhagen. As Australia’s leading authority on native food, he’s putting Australian ingredients like marron, quandong, bush banana (ngamoorrwarding) on the map.
