We’ve been overwhelmed with the amount of interest in Paul Iskov’s Fervor, a not-so-typical cookbook that takes you on a culinary journey from ocean to forest to desert. Paul focuses on introducing native Australian produce to the home chef and encourages readers to find out more about our country, our landscape, our people, and ultimately our food.

Paul breaks the boundaries and embraces a sustainable ethos, foraging from the land and using seasonal ingredients. Expect to see imaginative recipes such as crispy saltbush, scrambled emu egg, sandalwood nut praline, kangaroo broth and wildflower honey ice-cream.

As well as recipes from Paul, Fervor also features accompanying stories by Robert Wood and photography by Chris Gurney.

“Yoda’s kitchen is the world, is the wilderness, is the earth. So you could catch them having special dinners in a cavern, in a cave, in a f*cking next to the river, anywhere that just feels right, they just pull up and make phenomenal dishes that’ll just blow your socks off.” — Action Bronson, Reality television star, rapper, author and talkshow host

“Paul is seriously committed to learning from the source and this is evident in Fevor’s determination to venture ‘Trevor’ the truck along far reaches of corrugation in the Kimberley outback. These guys understand the significance of the stories and the importance of remembering where the knowledge of this land comes from.” — Bruno Dann, Winawarl, Nyul Nyul Elder

Here is a little sneak peek of what to expect! You can preorder your copy here.