Matthew Evans once trained as a chef and worked as a high profile restaurant critic, then threw it all away to become a smallholder in Tasmania’s peaceful and picturesque Huon Valley. He lives and works on Fat Pig Farm, where the namesake pigs free-range on pasture, heritage apples ripen on ancient trees, where he has a small market garden and tries to entice milk from a recalcitrant, dairy cow. Matthew hosts regular Friday Feasts at the newly built dining room on Fat Pig Farm where visitors can taste the fruits these labours - southern Tasmania’s first farm to table restaurant.
Matthew is the presenter of the popular Gourmet Farmer on SBS. A spin off series, Gourmet Farmer Afloat, aired in early 2015 and charted the history of Tasmanian produce, from the deck of a 40 foot yacht whilst circumnavigating the island. He is also the presenter of What’s the Catch, an eye-opening documentary into the truth behind Australia’s seafood which first aired on SBS in late 2014. Along with the show, he became a consumer advocate, launching a campaign to change seafood labelling laws so we can all know what we eat. For the Love of Meat - a three-part documentary series for SBS, continues this advocacy, focusing on Australia’s meat industry.
Author: Matthew is the author of eleven books on food, including the authoritative Real Food Companion, and his latest book on pickling and preserving, Not Just Jam. He has co-authored two books with Nick Haddow and Ross O’Meara, The Gourmet Farmer Deli Book and The Gourmet Farmer Goes Fishing.
Lifestyle & Wellbeing