Matthew Evans is a chef, farmer and writer who runs a mixed smallholding, Fat Pig Farm, in southern Tasmania, where the produce is grown on site to serve in his farm-­based restaurant.

He’s the author of more than a dozen books on food, including On Eating Meat (Murdoch Books, 2019) and The Commons (Hardie Grant, 2019). He’s currently writing a book, Soil, due out in July 2021.

Pieces by Matthew Evans

We need to talk about the northwest
Edition 39: TASMANIA – The Tipping Point?

Eating for the climate
Edition 71: Remaking the Balance

Griffith Review