Fresh From the farm!
MATTHEW EVANS from Tasmania’s Fat Pig Farm shares some favourite dishes
From food critic to farmer-turnedrestaurateur, Gourmet Farmer star Matthew Evans is a firm believer in the paddock-to-plate philosophy. He sits down for a chat with Woman’s Day.
Who inspired your love of cooking?
My mother. It was hanging around the kitchen tasting her good cooking that made me realise the cooks always get the best bits.
What would we always find in your fridge?
Cheese, butter, a sourdough starter, salted anchovies and very creamy milk from our Jersey and Guernsey cows.
What are your pantry essentials?
Quality dried pasta, good olive oil, tinned tomatoes or passata, brown sugar, good quality flour, lots of different nuts and pulses. We just love pulses!
Most useful kitchen gadget?
Hmm. Not big on gadgets, but a good peeler is essential. And a hand whisk is always being used to mix crepe batter or something or other. Yes, a hand whisk is indispensable.
How important is healthy eating to you?
We love to eat what’s in season, what is fresh, and we love variety. We don’t try to eat “healthy” as such, because that seems to change over the years. I eat a wide variety of unprocessed fresh ingredients, which satisfies me gastronomically, and probably in a nutritional sense, too.
What do you love cooking at home?
Tarte tatin when apples are in season, fresh pasta, slow-simmered braises and great roasted veg. Simple food, but carefully chosen and handled.
What do you whip up if time is tight?
Pasta. Always pasta. In the time it takes to boil the water and cook spaghetti, we can get a delicious dinner on the table that everyone gobbles down, no problem.
Matthew Evans is back in his brand-new series of
Gourmet Farmer, 8pm, Thursdays, SBS and SBS On Demand. For more of Matthew’s recipes check out sbs.com.au/gourmetfarmer