The Commons features more than 100 seasonal recipes from a year of farming and cooking on journalist turned farmer Matthew Evan's family-run Fat Pig Farm in Australia, in Tasmania’s stunning Huon Valley.

Structured in by the seasons, from summer through to spring, all the recipes in The Commons showcase local, sustainable produce cooked simply for maximum taste. Follow the seasons with Broccoli shoots with curd & hazelnuts in winter, Pappardelle with broad beans & pork ragu in spring, Roasted shredded fat pig with tomatillos in summer and Chargrilled zucchini with carrot top pesto and basil in autumn.

Each seasonal chapter opens with a farm diary entry detailing life on the farm, like the arrival of the new dairy cow, the mid-winter festival and the new green grass shots signalling the arrival of spring. With glorious photography of the Australian countryside, the book offers a window into the mostly bucolic but always relentless life on a farm. 

With an authentic, unstyled, utterly enviable vibe, The Commons is for all those wanting a taste of country life.