|Summer on fat pig farm|
Corporate escapee chef and food-critic turned farmer, Matthew Evans is living the life many city-bound food-lovers can only imagine. Tasmania has been his home now for many years and as a farmer-foodie he has all the tools right at hand to create some wonderful recipes.
Summer is kind to Tasmanian produce. The cooler temperatures and long, long days of sunlight are perfect for ripening what are probably the world's best cherries and raspberries – and wine grapes do exceptionally well here too.
'Summer cooking often isn't cooking,' says Evans, ' It's assembling. Or gathering. Or gobbling in the garden....but most of all every summer is a celebration of the bounty of the land.'
So in this book, again beautifully illustrated by Alan Benson's photography, you will find homespun snacks such as bacon & bean jaffles, made special by top quality local bacon, and summer pea and ham soup using local ham. Evans' wife Sadie's walnut & whisky biscuits, perfect with a cuppa, or elderflower sherbet, made with a local elderflower cordial, are a reminder of the more English climate and growing conditions in this island state.
Fishing is a great pastime for this family and what better than grilled trout stuffed with sheep's sorrel, a local weed, or flathead tacos, or chargrilled, whole leatherjacket with green sauce?
Pig-based ingredients abound (well it is Fat Pig Farm, remember) but vegetarians do well too with a nettle & feta filo pie, some wonderful summery salads and barbecued corn, serve with smoked paprika and coriander butter.
It's quintessential country farming fare for the warmer weather. Matthew Evans is welcoming one and all to come and try it.
Summer on Fat Pig Farm, by Matthew Evans, published by Murdoch Books, 2015, hardcover, rrp A$49.99.
- reviewed by Sally Hammond
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