Paul “Yoda” Iskov has racked up some serious mileage across WA. In the past few months, the celebrated chef and director of Fervor has travelled to the Dampier Peninsula, as well as Kakadu, Walpole, Karijini and Manjimup to host his famed pop-up.

This week, the roving restaurateur brings his passion for native Australian ingredients to Perth. Iskov and the Fervor team are hosting a decadent five-course degustation at the inaugural winter festival Re Perth. The event, billed as The Banquet, will run from July 5 to 7 in a transformed Northbridge warehouse.

“It’s also not all that often that we do public events in Perth, so we’re really excited,” Iskov tells Broadsheet. “I think it’s really going to blow people away. It’s not just food and wine, there’s poetry, performance and visual art, and the set-up is going to be pretty mind blowing.”

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The yet-to-be announced five-course menu takes diners on a culinary journey across Western Australia, bringing together the finest native and seasonal produce and wine from local producers Chouette Wine on the Friday night and Las Vino for the weekend events.

“We’re highlighting some really special, unique ingredients, like gubinge (Kakadu plum), quandong, Geraldton wax and a lot of coastal herbs. And then we’ll tie that in with a little bit of seafood and protein,” Iskov explains.

Beyond the menu, Iskov is particularly excited to be working alongside performance artists to create a fully immersive dining experience.

“It’s just so great to work with different creative people,” he says. “It’s not every day that you get to work with acrobats and performers.”

Iskov’s mastery in the kitchen is no secret. The Busselton-bred chef has worked at some of the world’s most prestigious restaurants including the inimitable Noma, DOM in Sao Paulo and Mexico City’s Pujol.

His time at DOM involved working alongside head chef and owner Alex Atala and cooking with native Amazonian ingredients, which inspired Iskov to go out on his own and find a way to respectfully showcase Australian native ingredients.

“There’s so many lessons we’ve learned over the years from going out on Country,” Iskov says. “It’s so important that we care for Country and make the effort to listen.

“For instance, Neville – one of the traditional owners Fervor works with – has said to us, ‘the boab is not only food, it’s shade, shelter and medicine’, so when we’re harvesting boab we are really mindful of how we are impacting the environment and community.”

The Banquet runs from Friday July 5 to Sunday July 7 at [99 Aberdeen Street, Northbridge]. Tickets are priced between $360 to $440 per person and are available online

reperth.com/event/banquet