Matthew, Ross and Nick dream up a new business idea: long table lunches in the outer reaches of Tasmania featuring local produce.
Learn the many different cuts of pork and watch as Matthew shows you two recipes for each: one slow cooked and the other fast.
Every month, Feast magazine publishes a selection of Matthew's personal recipes, such as this warming pea and bacon soup.
Ever wondered what it’d be like to leave a cushy city job and set up a small farm without any experience? Matthew shares the ups and downs.
Learn how Matthew came to the realisation that chefs don’t have the best produce in the land, normal folks living close to the land do.
Truffle sausages are a variation on the coarsely ground Italian sausage. They are, at their pinnacle, just meat, salt, pepper and truffle.
Matthew Evans, along with friends Nick Haddow and Ross O’Meara, put good old-fashioned flavour back on the plate in Deli Book.