As culinary collaborations go this one is next level. Brian Cole the Chef de Cuisine of The Ritz-Carlton Perth’s signature restaurant Hearth, teams up with chef Paul Iskov who has forged a reputation for his carefully considered use of native ingredients, that’s not just about application but also sourcing, respect and credit of traditional knowledge. Iskov’s reputation through his renowned roaming dining experience Fervor has spread amongst the First Nations communities across Western Australia, making his experiences on stations and farms to the heart of Perth a hot ticket. 

The dining experience happens at Hearth with a dinner that for some is a first taste of native ingredients from bloodroot and emu yolk to endemic proteins like marron and kangaroo. Cole says that these collaborations offer an opportunity for education for both guests and for him personally. “It allows guests to learn more about the uses of native ingredients, explaining what properties they have,” he says. “It’s something that we try to do in the restaurant, easing people into the native ingredient space. But working with Fervor, they fully encapsulate the whole ethos of using native ingredients with respect.”

This year the brains behind Fervor and Hearth will team up to create two bespoke dining experiences: Hearth x Fervor Fire Feasts and Fervor Chefs’ Counter. 

Credit: Supplied

At the Hearth X Fervor Fire Feasts guests will be able to enjoy the signature tastes of Hearth and Fervor in an alfresco setting on the terrace at Hearth.  It will be a communal dining experience where attendees will have the chase to meet and chat with Hearth Chef De Cuisine Brian Cole and Fervor Executive Chef Paul ‘Yoda’ Iskov while they prepare the shared dinner at the outdoor open firepit. Diners will enjoy Hearth’s refined take on cooking in a three-course menu with canapés using time honoured techniques and ingredients like bloodroot, emu plum, kangaroo, lemon gum, native basil and red centre lime.

If you’d prefer a more intimate experience, Fervor Chef’s Counter is for you. Just six diners will have an all-access pass to bother Brian Cole and Paul Iskov. Guests will be served interactive dishes like smoking plates, coal-toasted meringue and broth poured at the table, all of which include ingredients unique to Australia, such a youlk, boab tuber, crocodile tongue, ants, boab in the shell, Kulyu and Karkalla.  Each event will be a chance to witness the creativity and passion behind Fervor’s culinary style, bringing a deeper connection to the land.

Hearth x Fervor Fire Feast will take place 9 & 10 May and 24 & 25 October and costs $270 per person. Hearth x Fervor Chefs’ Counter Experience will take place June 4 and November 12 and costs $390 per person. For more information or to book, visit hearthrestaurant.com.au

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