A chef and former food critic turned farmer, Matthew Evans has become one of Australia’s most influential voices on ethical and sustainable food production. Through television programs, documentaries, and books, he invites audiences to rethink where food comes from, recognise the value of primary producers, and reflect on the environmental impact of their choices. A former Sydney Morning Herald critic, Evans left journalism to explore “why one carrot tastes better than another.” He founded Fat Pig Farm in Tasmania, practising regenerative agriculture and running a paddock-to-plate restaurant for eight years. His journey inspired the acclaimed TV series Gourmet Farmer, documentaries such as What’s the Catch, and books including On Eating Meat and Milk: The Truth, the Lies, and the Unbelievable Story of the Original Superfood.
