Matthew Evans is a Tasmanian chef, food writer, food activist, presenter of the Gourmet Farmer SBS TV series, and owner of Fat Pig Farm, in southern Tasmania. He is the author of eleven books about food, including the authoritative The Real Food Companion (2010), and Not Just Jam—The Fat Pig Farm book of preserves, pickles and sauces (2016). He has also co-authored two books with Nick Haddow and Ross O’Meara—The Gourmet Farmer Deli Book and The Gourmet Farmer Goes Fishing.
A former chef and high-profile restaurant critic, Matthew now lives and works on Fat Pig Farm in the Huon Valley, where his namesake pigs free range on pasture, heritage apples ripen on ancient trees, and he attempts to entice milk from his recalcitrant dairy cow. He grows a small market garden on the farm and hosts regular Friday Feasts in the Fat Pig Farm dining room, where visitors can taste the fruits of southern Tasmania’s first farm-to-table restaurant.
Matthew is the presenter of the popular SBS TV series, Gourmet Farmer. In the 2015 spin-off series, Gourmet Farmer Afloat, Matthew charted the history of Tasmanian produce while circumnavigating the island on a 40-foot yacht. He also presented the 2014 SBS documentary, What’s the Catch, an investigation into the practices of Australia’s seafood industry. As a result of his research, Matthew became a consumer advocate, launching a campaign to change Australia’s seafood labelling laws. The three-part SBS documentary series, For the Love of Meat, continues this advocacy with a focus on Australia’s meat industry.