Ever wondered what it’d be like to leave a cushy city job and set up a small farm without any experience of rural life? Join Gourmet Farmer Matthew Evans as he adjusts from being a restaurant critic to learning exactly where his food is coming from, on a farmlet in Tasmania’s beautiful Huon Valley.

Matthew Evans is a former chef and food critic turned Tasmanian smallholder. He fattens pigs, milks a cow, tends a garden and writes about food from his office on Fat Pig Farm. Matthew is the author of nine books on food, including the authoritative Real Food Companion, his autobiography Never Order Chicken on a Monday, and the recently co-authored Gourmet Farmer Deli Book. He was also a regular contributor to Feast magazine. Matthew attends markets and food festivals, sometimes in his hot red 1980s Fat Pig food van, specialising in old and rare breed pork. He has appeared in three series of the SBS television show Gourmet Farmer, and is currently filming the fourth series. Matthew is a strong believer in Real Food; food where the provenance is known and the producer valued. He believes in home cooking, using the seasons and your geography as the guide. It is his hope that more and more people will try to grow their own food (just start with parsley and go from there), or know exactly where their produce is coming from.