Best of the land at Entwined event
FEAST BY FERVOR USES NATIVE INGREDIENTS
Diners will be served green ants as part of the degustation menu at Feast by Fervor. A FEAST fit for kings will be held at Lilac Hill Park this Friday as part of Entwined in the Valley.
One of the hallmark events for the festival, Feast by Fervor, promises to be a culinary experience like never before in the Swan Valley.
The Fervor pop-up restaurant will create a unique degustation menu focusing on local, native Australian produce, with a collaboration with Dale Tilbrook from Maalinup Aboriginal Gallery to share stories of his culture.
Fervor owner and chef Paul Iskov said guests coming to the event could expect an eight-course meal and an evening celebrating Australia’s native ingredients and Aboriginal culture.
“Diners will be treated to ingredients such as marron, green ants, crab, youlk, wattle seed, seaweed, wallaby, muntries berries and many other exciting uniquely Australian ingredients,” he said.
“This will be a highly interactive evening and we encourage guests to come and view the cooking and plating throughout the night, which is done in front of the dining table.”
Mr Iskov said the team from Fervor were excited to take part in the event and work with Dale.
“Not only do we have the opportunity to work with a talent and inspiration such as Dale, but the Swan Valley has some amazing produce, food, wine, distilleries and breweries, and has a great community vibe.”
Feast by Fervor will host an event on Friday October 13 and Saturday October 14 at Lilac Hill Park in Guildford.
Tickets are $195 per person and can be purchased from www.entwinedinthevalley.com.au