Matthew Evans is a food writer, farmer, television broadcaster and chef. Based in Southern Tasmania, Matthew lives and works on Fat Pig Farm, a mixed holding where he tends a garden, makes cider, fattens the namesake pigs and tries to entice milk from two full cream dairy cows for his onsite restaurant.
Matthew’s personal farming journey has been the focus of six series of Gourmet Farmer on SBS, and he’s presented two documentaries, For The Love of Meat, and What’s The Catch. Matthew is the author of over a dozen books on food, including the authoritative ethical meat manifesto On Eating Meat, and his latest cookbook The Commons.
He’s an advocate for open, fair, accountable food and farming systems, and has pushed for honest labelling so we can all enjoy sustainable seafood.
His most recent book SOIL is a hymn to the remarkable, and underappreciated bit of Earth that gifts us life. It’s a swashbuckling tale of soil that arms us all with the knowledge and respect to care about its health.