A fervour for local food

Fervor is a pop-up dining experience that puts the location in local. Chef Paul ‘Yoda’ Iskov and his team create events in the heart of Australia that not only incorporate a sense of place, but use fresh, locally sourced and native produce from around the venue. ‘We create a culinary journey where diners get to explore unique flavours, enhanced by their immediate surroundings,’ says Paul.

‘We hope that from this experience, people take home with them an appreciation of the beautiful produce Australia has to offer – produce you can’t get anywhere else and produce we need to embrace as a nation and look to the First People for knowledge on these ingredients they’ve been living off for thousands of years. By taking care of the land, we can preserve these fascinating and nutritionally dense foods and make sure that not only our flora, but also fauna always have a home.

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.

Here they share one of their unique recipes with us.

BBQ kangaroo with wild Rosella puree, kulyu* and brown butter

Serves 4

  • 500g kangaroo fillet
  • 2 large kulyu or sweet potato
  • 250g wild Rosella/hibiscus in syrup
  • 50ml malt vinegar
  • 100g butter
  • bunch of thyme
  • sea salt
  • olive oil

Let the kangaroo fillets come to room temperature for 15–20 minutes. Coat with olive oil and salt and sear on a hot BBQ grill, over hot coals, on a weber, or over the fire for 2–3 minutes each side until medium rare and then let rest in a warm place.

Wash the kulyu or sweet potato and remove all dirt from the skin. Coat with olive oil, add salt, a knob of butter and a few sprigs of thyme and wrap in foil. Bake in oven at 180°C for 30–40 minutes or until just cooked. Remove from the oven and allow to cool. When cool, slice long-ways, place flat side down on a plate of olive oil.

Put wild rosella and malt vinegar in a pot and boil for 5 minutes. Pour into a jug blender and blitz until a puree consistency, season to taste and keep in a warm place.

To make the brown butter, place the butter into a pot and stir constantly over medium to high heat for 5–10 minutes. Once butter starts to foam up, stir for a further minute, then remove from heat and set aside. The butter should have nut-brown specks through it.

When ready to serve, quickly char the kulyu or sweet potato over coals or grill. Place warm, wild rosella puree on the plate. Place the charred kulyu or sweet potato on the wild rosella puree. Slice the kangaroo to your liking and place on top of the wild rosella puree, next to the kulyu or sweet potato. Mix brown butter well and spoon over the kangaroo. Finish with sea salt.

Garnish with salt bush, sea celery or soft herbs and serve with a seasonal salad or vegetables.

  • Kulyu is a native tuber and can be substituted by sweet potato




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