Fervor: pop-up dining in the heart of Kakadu (BOOKED OUT)
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The brainchild of Paul ‘Yoda’ Iskov, Fervor uses locally sourced native produce to create pop-up dining experiences in some of Australia’s most unusual locations.
At last year’s Taste of Kakadu, the Fervor team whisked 40 guests off to a remote area of the park that has been off-limits to the public for almost two decades.
The guests foraged for bush tucker with traditional owners before enjoying a degustation that included crocodile and emu chorizo, wildflower granitas and wattleseed lamingtons.
Fervor’s 2018 menu and location is still a closely guarded secret. But with Yoda involved, it’s guaranteed to be unforgettable.
Guests will be picked up from the Mercure Kakadu Crocodile Hotel and driven to the dinner location.
Meet the chef
Paul 'Yoda' Iskov
Paul ‘Yoda’ Iskov established Fervor in 2013 to give diners a culinary experience they can’t find anywhere else.
The Fervor team harness locally-sourced native produce and share it with diners at unique locations across Australia, including salt lakes, beautiful bushland and pristine beaches.
Paul has worked in highly acclaimed kitchens around the world. He has a great love and respect for the land and portrays it through his food, locations, dedication and passion.
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