The fish to eat and how to cook it
The Gourmet Farmer's take on seafood - ethically sourced and beautifully cooked.
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 overlooking the silver birches atop his cottage on Puggle Farm, in the gorgeous Huon Valley. Matthew is the author of ten books on food, including the authoritative Real Food Companion, his autobiography Never Order Chicken on a Monday followed recently by The Dirty Chef and he co- authored The Gourmet Farmer Deli Book. He writes regularly for Feast magazine, and spends much of his week setting up another 70-acre piece of land as a mixed farm under the name Fat Pig Farm.
Nick Haddow is a cook, awardwinning cheesemaker and founder of The Bruny Island Cheese Company.
Ross O'Meara is a chef who has worked in the UK, France, Indonesia and Australia, and is now a smallholder in Tasmania.
from the blad: Matthew Evans, former chef and food critic, is the author of ten books on food, including the authoritative Real Food Companion. Nick Haddow is a cook, award-winning cheesemaker and founder of The Bruny Island Cheese Company. Ross O'Meara is a chef who has worked all over