BUSHFOODS, culture and the Australian landscape will all be part of a special dining experience at Lilac Hill Park next weekend.
Dale Tilbrook from Maalinup Aboriginal Gallery and the Fervor crew who harness locally sourced native produce and share it with diners at special locations across Western Australia have teamed up to present two Entwined in the Valley events.
For the Feast by Fervor event Ms Tilbrook will make kangaroo tail brawn, emu terrine with emu plum and a wattle seed dessert.
Ms Tilbrook said she will use warrigal greens (like spinach), south west saltbush, sunrise limes, Geraldton wax, ruby saltbush and coastal wattle seeds to make the dishes.
She said emu plum, which grows south of Perth, was a plum-like fruit with an external seed, which was removed.
The ruby saltbush with an edible leaf grows along the WA coast.
She said the leaves of the Geraldton wax were used for flavouring or put inside fish.
All the bushfoods are grown in her garden but for the Lilac Hill Park events on Friday, October 13 and Saturday, October 14 the sunrise limes, which she said were a really sweet fruit would be sourced from another grower.
Each event will cater for 40 diners.
Fervor owner and chef Paul Iskov established Fervor with the aim of providing locally sourced native produce for diners at special locations across WA, including salt lakes, bushland and beaches.
Mr Iskov has worked in kitchens around the world, including Vue De Monde, Amuse, D.O.M, COI, Pujol and Noma.
He has a great love and respect for the land and endeavours to portray this through his food.
Maitre d and events administrator Steph Pronk was born in Cape Town and spent more than 10 years working in the hospitality industry for top establishments throughout South Africa.
After completing a degree in chartered accountancy she came to Australia for a visit.
Years later, she found herself in love with the beauty and open spaces of Western Australia and decided to call it home.
Mr Iskov said they would be using marron, youlk (a naive tuber with a radish-carroty flavour, bloodroot (or meen – a bulb, which looks like lemon grass but it’s red and has a chilli flavour) and paperbark.
He said paperbark would be used to cook the marron in but also for a smoked paperbark ice cream.
Other ingredients he will use include kangaroo and kulyu (a native tuber like sweet potato).
As it is coming into quandong season he will also use them in a dish.
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By Anita McInnes