Matthew Evans

About Matthew

Matthew Evans is a Tasmanian chef, farmer, food writer, broadcaster, and author who lives and works on Fat Pig Farm — a soil-to-stomach regenerative farm and restaurant on Tasmania's Huon Valley. Originally trained as a chef in Canberra, with experience in Sydney and Melbourne, he is best known as the host of six series of Gourmet Farmer on SBS and two associated documentaries. He is the author of more than a dozen books on food, including On Eating Meat, The Commons, and SOIL, which examines soil health, carbon sequestration, and the future of how we grow and eat. Fat Pig Farm regularly hosts education programs on sustainable, ethical, and conscious farming.

Matthew's perspective is shaped by the full arc of a career in food — from restaurant kitchens to restaurant criticism to the realities of actually growing what he used to cook with and write about. That journey gives him a ground-level credibility on questions of food production, sustainability, and what it means to eat honestly that few speakers can match.

For sustainability conferences, food industry events, education forums, and audiences grappling with the future of food, Matthew Evans brings both the storytelling of an experienced broadcaster and the substance of someone who has built his arguments through genuine work on the land. Audiences leave with a clearer understanding of why soil health, food security, and regenerative practice are not abstract concepts — but the foundation of everything on the plate.