Paul Iskov is the owner and executive chef at Fervor, a travelling restaurant and culinary experience unlike any other we’ve come across.

Fervor harnesses fresh ingredients with a focus on locally sourced produce, presenting it in unique ‘pop-up’ locations for an unforgettable degustation dining experience. Their use of Australian produce is ever expanding as they visit different regions; move with the seasons; gaining knowledge and understanding; and incorporating it all back into the experience.

Growing up in the Southwest to adventurous and outdoorsy parents, Paul quickly developed a strong connection to nature and an appreciation for what’s available to us in our own backyards. However, as a young 20-year-old it was the love of surfing that got him to don a chef’s hat; a job where he could work at night and surf during the day.

Since then, Paul’s not only spent hours on his board but has worn his chef’s hat in many internationally acclaimed restaurants all over the world. He’s always experimenting with showstopper dishes and exciting local ingredients, all beautifully paired with stunning backdrop locations like paddocks, salt lakes, treetop walks, and remote beaches (and wine of course) to name a few.

We were lucky to spend a few hours with Paul experiencing his talent first-hand, and we were quick to ask him what he always looks for in a menu, and where he gets his produce when he can’t forage it himself.

Fervor brings the taste and excitement of every region they stop in at. Image: Supplied

Where's your favourite beach?

My favourite beach in the Margaret River Region would be Windmills up at Cape Naturaliste end or Boranup at Cape Leeuwin. Both are stunning parts of the coastline, have good surf on their day, and both are an adventure to get to.


Where do you always take your visitors?

A visit to Beerfarm with the family is always a good day out, and then a drive along the coast for a swim at Indjidup or Gracetown, then back to Busselton for a feed from our favourite burger joint Burger Bones, enjoyed at the foreshore whilst watching the sunset.


Top 3 local food experiences?


Best fun in the region to be had without spending a cent?

Surf, explore the coastline and forest, snorkelling at the Busselton Jetty, and spending time at some of the incredible nature reserves we have on our doorstep.


Favourite time of year?

The end of March /April, heading into Djeran for me is the best time of year. It starts to cool down a little, and you have these beautiful crisp mornings, with offshore winds and good surf. Sunsets at this time of year are spectacular and you even get the odd thunderstorm.

Paul Iskov cooking fresh snapper with locally sourced native ingredients. Photo: Tim Campbell

Best place to watch the sunset?


Best place to pick up local produce?

There are so many options for local produce depending on what you’re after. If you’re here on the weekend, the local markets in Busselton or Margaret River are always a treat. In Busselton, we head over to Bg’s Farmstand. They have some great local produce, with a wide range of fruit and veg and other specialty items.


Favourite spot to dangle a line?

We can’t give away all of our secrets. But our local is Busselton Jetty and that goes alright.

Featured heavily on Fervor's menu are locally sourced herbs. Photo: Tim Campbell

Native ingredient you always look for in a menu?

It really depends where you are and what season you are in. When we are in the South West you might find Youlk, emu (Weitj), Kangaroo (Yongka), Bloodroot, Wattleseed and Quandong on our menu, but something that features heavily most of the year round are beach herbs, especially saltbush.

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