A Journey Through Australian Native Food

Working with writer Robert Wood and photographer Chris Gurney, Paul Iskov is the author of a book about the Fervor experience and journey. With stories, recipes and images, the book invites you to travel with us and learn about native ingredients and introduces home cooks to techniques and flavours that are new. With clarity and care, there is boldness to the vision in this book while ensuring that readers can be entertained and enlightened. It is an opportunity for Fervor to reach new audiences who cherish this place and the food we can all make.

“This could become one of Australia’s most important cookbooks”



Scale to Tail

Working with Jordan Goetze, Paul Iskov’s second book called Scale to Tail looks at sustainable seafood. With an understanding of ecological issues, the book looks at how to diversify the seafood you eat; how to eat the whole fish and other seafood; and how to reduce waste. With trademark insight and imagination, there is a keen awareness of our place in the world, and how to make a difference from your home kitchen.

BBQ Fish Collars


Fervor Flower icon

Kaya. From our home on the Wadandi beaches to the Yawuru wetlands to the Ballardong plains to the Gija gorges, we love this Country. We pay our respects to Nature, to Ancestors and to Elders, from the time when the world was soft until tomorrow when the sun rises again. We are grateful to the place and the people who are the traditional custodians, and acknowledge that our work is a celebration of the care for Country that matters to us all. Fervor says thank you Boodja.