Great food, fine wine, scintillating conversation and an exclusive after-dark opening of the National Portrait Gallery will all be part of the 2017 Canberra Writers Festival Gala Opening Dinner. Special guest Matthew Evans – TV chef, former food critic and Tasmanian farmer – will educate and entertain guests over a two-course meal complemented by fine wine and a special after dark opening of the National Portrait Gallery. Matthew will talk about his nine books on food including his latest, Gourmet Farmer Deli Book.
Date: Thursday 24th August 2017
Time: From 7pm
Doors Open: 6.45pm
Venue: National Portrait Gallery
Price: Adult $135.10; Concession $130; Duo (admits 2) $249.80; Table of 10 $1,228.50
Book signing will take place after the show.
About the Author
Matthew Evans once trained as a chef and worked as a high profile restaurant critic, then threw it all away to become a smallholder in Tasmania’s peaceful and picturesque Huon Valley. He lives and works on Fat Pig Farm, where the namesake pigs free-range on pasture, heritage apples ripen on ancient trees, where he has a small market garden and tries to entice milk from a recalcitrant, dairy cow. Matthew hosts regular Friday Feasts at the newly built dining room on Fat Pig Farm where visitors can taste the fruits these labours – southern Tasmania’s first farm to table restaurant.
Matthew is the presenter of the popular Gourmet Farmer on SBS. A spin off series, Gourmet Farmer Afloat, aired in early 2015 and charted the history of Tasmanian produce, from the deck of a 40 foot yacht whilst circumnavigating the island. He is also the presenter of What’s the Catch, an eye-opening documentary into the truth behind Australia’s seafood which first aired on SBS in late 2014. Along with the show, he became a consumer advocate, launching a campaign to change seafood labelling laws so we can all know what we eat. For the Love of Meat – a three-part documentary series for SBS, continues this advocacy, focusing on Australia’s meat industry.
Matthew is the author of eleven books on food, including the authoritative Real Food Companion, and his latest book on pickling and preserving, Not Just Jam. He has co-authored two books with Nick Haddow and Ross O’Meara, The Gourmet Farmer Deli Book and The Gourmet Farmer Goes Fishing. When he’s not weeding, writing, cooking, agitating or farming, Matthew is going to teach his son to fish.
About the book
Not Just Jam is gourmet farmer Matthew Evans's ode to the surplus of the seasons -- a collection of more than 90 modern recipes for old-fashioned preserving methods. Not just for those with their own orchard, but also for those passionate about flavour. For the freegan, who scours the suburbs looking for fruit trees whose bounty is overlooked by others. For the cook, who wants their dishes to resonate with flavours borne from their own hands.
Anyone can make pear and cardamom jam to brighten morning toast or beetroot relish to use all year. Lunches made with apple cider mustard are always the better for the addition. A bowl of ice cream is transformed with a drizzle of homemade gooseberry and sour cherry syrup.
Use this book as your launching pad, then adjust the combinations to suit the place you call home. It's all about harnessing the harvest, making real food from scratch and feeling great about what you feed your family and friends.
Not Just Jam is published by Murdoch Books.
Buy this book from the festival's bookshop partner Dymocks.
Matthew's blogs for SBS.
Cook like Matthew Evans: 24 thing I learnt at Fat Pig Farm, Good Food, September 2016.
Chef and farmer Matthew Evans, The Saturday Paper, Edition No. 132, October 29 - November 4 2016.
For the Love of Meat with Matthew Evans: watch this before your next steak, The Sydney Morning Herald, October 2016