The Commons; Matthew Evans; Cookbook; Literary Dinner; Book Signing; Ballarat; Victoria; winery; Cook the Book; home cooking; Fat Pig Farm; Gourmet Farmer; SBS Food; SBS TV; Books for Cooks; Queen Victoria Markets

BALLARAT: Matthew Evans in Conversation

ISBN:

9781743795392

Format:

Hardback

Pages:

320

Dimensions:

27cm x 21cm

Weight:

1580g

RRP:

$60.00

Publisher:

Hardie Grant Books

Published:

01 November 2019

BALLARAT: Matthew Evans in Conversation

Hosted By: Collins Booksellers on Lydiard

The George Hotel Ballarat, 27 Lydiard Street North Ballarat Central, VIC 3350 | 13 Nov 2019 06:30 PM

Matthew Evans The Commons

On Wednesday 13 November Collins on Lydiard are excited to invite you to a special 'In Conversation with Matthew Evans', host of SBS's Gourmet Farmer, as he launches his new book The Commons which captures a year of growing, cooking and feasting from his farm.

Matthew is the co-owner, with his partner Sadie Chrestman, of Fat Pig Farm, a 70 acre mixed holding that grows food for their on-farm restaurant in Southern Tasmania. A chef by trade, he’s fronted six series of Gourmet Farmer on SBS TV, along with documentaries What’s the Catch and For the Love of Meat. For the last two decades he’s written for magazines, newspapers and guide books and is the author of a dozen books on food, as well as two memoirs. When he’s not writing or cooking, Matthew fattens pigs, helps tend a garden, home-brews cider and milks two full cream dairy cows.

Matthew's new book - The Commons is part how-to, part journal, part cookbook (with more than 100 recipes), rejoicing the seasons and transforming good produce into remarkable dishes. In each chapter Matthew paints an evocative picture of life on Fat Pig Farm in Tasmania’s picturesque Huon Valley. He shares the joys, challenges and exhilaration of growing food for the table. In winter we look forward to the last of the roasted carrots, parsnips and brussels sprouts, with classic recipes like Caramelised Brussels Sprouts with Prosciutto, and hearty, comforting dishes including Beef Brisket with Mustard and Beer and Beef Cheek Pie. As we move through spring the greens sprout and we start to think about lamb, inspiring recipes for light and fresh Haloumi with Broad Beans, Mint and Lemon to warming Lamb and Broad Bean Cassoulet.

Where: The George Hotel Ballarat, 27 Lydiard Street North, Ballarat Central, VIC 3350

When: Wednesday 13 November 6.30pm

Booking: This is a free event, but booking is essential via Eventbrite here