Food trends are always coming up because there is one thing that every person has in common, they have to eat. And the majority of people like to eat. Experiential dining has been around for a while, and new trends have always tried to catch the eyes of diners. But most places offer the same experience in the same location. A new trend aims to change that.
Pop-up restaurants change the whole idea of an eatery. No longer are you going to the same address where the same food is served. These pop-up food locations move their establishment regularly and pop-up in all sorts of locations, from an open field, to a warehouse, you truly get an experience that isn’t like any other. And no matter how many times you go back to one pop-up restaurant, each location offers something different.
Fervor is one of the top Australian Pop-up restaurants around. Unlike many restaurants who are just trying to make money, Fervor has a further mission. They want to pay respect and bring attention to the land and people that they offer food on. Everywhere they go, they work with the community in order to show off the local community and its traditions. Not to mention the beauty of the area.
Restaurants tend to sell things that you would expect. But with experiential dining, you tend to not know what to expect. Fervor is a restaurant that is committed to bringing quality plates to the table every time but the ingredients may not include what you expect. Ingredients commonly include water lily, bush banana, and silver cobbler.
Chef and Owner Paul Iskov started Fervor with one thing in mind, giving diners an experience that no other establishment offers. Using only locally sources ingredients, he produces beautiful meals at beautiful locations. Each meal is also prepared with a high level of respect, that is reminiscent of his nickname Yoda. He is backed by a handful of essential staff that all contribute to the Fervor atmosphere in their own way.
It takes a whole team to provide the experience one would expect from Fervor. From a professional photographer to a maitred, Paul Iskov has brought together the essential staff.
Food at Fervor isn’t limited to that though. Try adding in Green Tree Ant or Native Stingless Bee and you can get a truly Australian meal. Many of the preparations for these non-traditional ingredients are taken from customs of people from all over Australia. These are not the first time that these ingredients have been used, but they are the first time in recent history.
A major concern a lot of people have about pop-up restaurants, is whether or not there will be anything left behind after an event. Festivals, carnivals, picnics, all of those events tend to leave something behind after. Fervor has a complete dedication to being a zero trace establishment. Not only do they clean up as they are working, but they also thoroughly clean after an event. This leaves local landscape unmarred for everyone after them to enjoy.
Strong ties to the land make Fervor dedicated to eco-friendliness.
That also raises the question of using wild ingredients. Miss-utilizing foods from the wild can unbalance the eco-system. Fervor has a commitment to protect the eco-system that goes with the land. For every food that is collected from the wild, a permit is sought from the appropriate powers. More than that, ingredients are collected from more than one area so as to not eliminate a population from one area.
Working in harmony with nature is key to developing a well-crafted meal while leaving the resources in place for centuries to come.
Those looking for a unique place to eat, should highly consider Fervor. While the restaurant is constantly popping up in new locations, you can find a calendar on the website to see where they will be soon. From national parks to event spaces, you may never know where they will pop up next. Some locations are even kept secret unless you are a paid diner to keep the experience private and secluded. Make sure to get tickets quickly, as they do sell out fast.