Summary
Food critic turned farmer and sustainable seafood activist Matthew Evans, along with his two best chef mates, shows us how seafood should be cooked. Simple recipes that demystify everything from abalone to sea urchin, snapper to octopus, as well as inspiration if you want to catch your own dinner rather than head to the fishmongers. This is all about the taste of real food fresh from the sea, cooked with care and respect for the seafood populations in your part of the world.
Matthew Evans is a chef and food critic turned farmer-food activist. He lives on a mixed farm that occupies a one-time apple orchard in the Huon Valley outside Hobart. He is nationally best known for his long-running SBS series Gourmet Farmer (six seasons), set on Fat Pig Farm's 70 acres, but also was the star of food documentaries What's the Catch? and For the Love of Meat . He has authored or co-authored 14 books on food, and is regularly interviewed on radio about all things to do with farming, growing, soil and eating. He has capitalised on his broad appeal hosting weekly farmhouse feasts and on-site cooking classes, which are often booked out months ahead. He is beloved of television audiences but also widely respected in the food world as someone who lives his truth - giving up the apparently coveted life of a Sydney food critic to create something real and meaningful with Sadie on their small parcel of land in southern Tasmania.
