IN­SIDER The lat­est news MEAT AND GREET re­views BLUE NOTES This sum­mer, gourmet spins on the PLANT STAND Give ve­gan food a whirl with a

Clas­sic burger in­clude brioche buns

Sunday Herald Sun - Stellar - - Delicious On Sunday - BY SI­MON PLANT $45, out now. by guest chef Sarut­taya “Na”

EVER wanted to sit down with Matthew Evans and chew the fat?

Now you can. Once a week, the Tassie farmer wel­comes good food fol­low­ers to his Fat Pig Farm and hosts a “leisurely, sump­tu­ous feast” around the kitchen ta­ble.

“It’s an au­then­tic pad­dock-to-plate meal,’’ he says. De­pend­ing on the sea­son, and what might be growing on the farm, Evans and part­ner Sadie Chrest­man could be serv­ing you parsnip and leek soup, slow-cooked brisket and a sticky blue­berry pud­ding with Tassie wines and beers. Al­ter­na­tively, you can grab a copy of his lat­est book. For The Love Of Meat, a com­pan­ion to the SBS TV se­ries of the same name, con­tains 60 recipes geared to “con­sci­en­tious car­ni­vores’’ and ad­vances Evans’ mis­sion to have us opt for eth­i­cally reared meat.

“There are times when we should eat less meat or no meat with­out com­pro­mis­ing sat­is­fac­tion,” he says. “This is the book that can help you do that.”

Cook, writer, farmer, con­sumer ad­vo­cate – Evans has done it all since he gave up his day job as a restau­rant critic 10 years ago and be­came a small land­holder in the Huon Val­ley, south of Ho­bart. “I wanted the quiet life,” he muses. “Gone ahead and ru­ined that.” But Evans, au­thor of 11 books on food, has no re­grets. Raised in a house­hold where the plea­sures of the ta­ble were lim­ited to Christ­mas and birthdays, he wants the av­er­age per­son to en­joy their meals all-year round. “Good food can be on their ta­ble three times a day. Not posh food. It can be as hum­ble as brown rice,” he says. “The other thing is, I’m a glut­ton. I want to eat re­ally well.”

His prop­erty, Fat Pig Farm, is pro­duc­tive enough to en­sure that will hap­pen. But hav­ing now filmed two tele­vi­sion pro­grams about fish and meat, Evans thinks it might be time to savour some­thing sweeter ... like cake.

“That’d be a lovely an­ti­dote to some of the stuff I’ve seen lately,” he says, shud­der­ing at the mem­ory of in­dus­trial farms. “Best of all, I’d get to hang out with all the CWA ladies. Wouldn’t that be fun?” For The Love Of Meat by Matthew Evans, edited by Alex Her­bert, Hardie Grant,

COSY FEAST Matthew Evans serves pad­dock-to-plate fare at his Tassie farm.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.