Matthew Evans
"Welcome to Summer on Fat Pig Farm, where the garden prospers, the berries ripen, and the aroma of fresh herbs linger in the air. Summer is the season of surplus, a time when the sun is high and the cooking should be short with sweet rewards. It’s cooking without cooking the cook! As Matthew says; Summer cooking often isn’t cooking. It’s assembling. Or gathering. Or gobbling in the garden. Summer cooking is drinking cider and sipping pinot gris. Cooking in the hot months is usually shorter and simpler, lighter and brighter. It’s the gentlest season in the kitchen. All poaching and barley blanching, and dressing salads. But most of all every summer is a celebration of the bounty of the land."
Biography
Matthew Evans is Australia’s favourite tree-changer. A former chef and food critic, Matthew is now a Tasmanian smallholder, food writer and food activist. He fattens pigs, milks a cow, tends to a garden and writes about food from his office on Fat Pig Farm, in the gorgeous Huon Valley. Matthew is the star of the long running SBS TV Gourmet Farmers series as well as the recent documentary on seafood, What’s the Catch?. He’s the author of 11 books, including the authoritative Real Food Companion, The Dirty Chef and Winter on the Farm.
