The Commons by Matthew Evans | Hardie Grant Publishing

The Commons A Year of Growing, Cooking and Eating on Fat Pig Farm


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.

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ISBN:

9781743795392

Format:

Hardback

Pages:

320

Dimensions:

27cm x 21cm

Weight:

1580g

RRP:

£30.00

Category:

Food & Drink

Publisher:

Hardie Grant Books

Published:

14 November 2019

ABOUT THE AUTHOR

Matthew Evans

Matthew Evans 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