The New Vanguard
Date: Friday 7 June
Venue: Good Food Month Restaurant at Canvas House, 137 Buckhurst St, South Melbourne
Chefs Matt Stone (Oakridge, Yarra Valley) and Paul Iskov (Fervor, Perth) are part of the new wave of chefs putting hyper-local, sustainably sourced produce on the menu. Matt and Paul are the new vanguard; a new breed of foraging environmentalist -cum -world -class chefs that are revolutionising how, and what, we eat.
Matt is co-executive chef of Oakridge (alongside Jo Barrett) and in the kitchen, he practices what he preaches. His sustainable dining philosophy means he’s sourcing local produce – which could mean anything from herbs picked fresh from the restaurant’s garden, to cheese produced from the local dairy, to ducks from a farm down the road – and turning that into high-end dishes bursting with vibrancy. He and Barratt’s intelligent and ethical food have also earned Oakridge a Good Food Guide chef’s hat. Before Oakridge, Matt (at just 22 years old) had been headhunted by the famed artist, builder, environmentalist, hospitality pioneer and TED Talk speaker, Joost Bakker, to join his team at his eco-friendly restaurant Greenhouse Perth as head chef. Joost’s Greenhouse Perth restaurant was famous for being completely waste free, for its roof-top vegetable garden, and its zero-carbon footprint.
Nearly six years ago, Paul “Yoda” Iskov established Fervor, a roving restaurant which travels across WA’s natural settings to use indigenous, seasonal and foraged ingredients. His CV is incredible, having worked in some of the world’s best kitchens including Copenhagen’s Noma and DOM in Sao Paolo. Fervor works with indigenous communities to harness local produce, translating that into multi-course dinners that bring out the taste and excitement of the region. It’s no wonder that when Rene Redzepi came out to Australia to establish the Noma pop-up, “Yoda” was one of his key food guides.
Both Matt and Paul are authors of cookbooks dedicated to their passion for sustainably sourced produce. Matt’s is The Natural Cook, is cooking that works with seasonality, that reduces waste, and it’s the modern bible on preserving, pickling and fermenting. Paul’s book, Fervor; A Journey Through Australian Native Food, is more than a cookbook filled with recipes of West Australian produce. It’s a story on the cultures and communities in the region, and about the custodians he’s met that have shaped his unique knowledge.
This is an incredibly rare event that we are sure will sell out quickly. Please don’t hesitate in buying your tickets for this one-off event.
Good Food Month Restaurant at Canvas House
137 Buckhurst St
$170 + transaction fee
This event is strictly 18+.
Entry will not be permitted to guests under 18 years of age.
Attendees must carry with them valid photo ID as proof of age and will be required to present this upon entry.
Please note that seating at this event will be at shared tables and seating allocations will be advised at the event. If you plan on attending this event with friends who are booking tickets separately, please notify us at time of booking and we will do our best to accommodate your request.
See full terms and conditions.