18 February 2016 | BY ANDJELKA JANKOVIC | Travel
There’s two WA ingredients on the Noma Australia menu that you’ve never heard of.
Not keen to join 27,000 people on the waitlist at Noma’s pop-up restaurant in Sydney? Get your fix of a bucket list food experience in the West.
Chef Paul Iskov’s Fervor pop-up dinners use native ingredients and locally sourced produce to tell edible stories around Western Australia. Paul worked with Danish chef René Redzepi in 2012 at Noma, ranked four times San Pellegrino’s Best Restauraunt in the World, on a two month unpaid stage (an industry term for free labour) in Copenhagen. “I was going to Noma thinking what is all the hype about?” says Iskov. “I was picking the same herb for six hours around a table doing 16 to 18 hour days. I was lucky enough to do service and see the test kitchen, and they really are next level. At that time they were starting to play with lacto-fermentation, grasshopper gum, and the ants.”