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A powerful, entertaining and, at times, eviscerating commentary on the most controversial of original superfoods.'[An] entertaining and deeply informative crusade into the human obsession we call milk – and a vigorous argument for us to keep drinking it.'Dan Barber'A rich dive into milk and the bounties it offers.'Dr Norman Swan'A revelation. Educational, relevant and eye-opening.'Nagi Maehashi, RecipeTin Eats'Unsettling and illuminating... Evans at his best!'Indira NaidooMilk. It's in our coffee, on our cereal. We see it in processed form – yoghurt, butter, cheese, skimmed and lactose free. It's there in almond form, or made from oats or soy, and is as lauded as the'perfect'food or lambasted as not fit for human consumption and a toxic planet killer, depending on who you trust. Which type you drink, whether you were raised on breastmilk, what you think of it, is affected by culture, biology and fashion. How you view it is driven by your gender and your politics, as well as your geography.The miracle liquid has suffered an image problem. It has been used to keep people poor, to keep women subjugated, and to build corporate and medical careers. It's been blamed for climate change, the breakdown of human health, and an enabler of the industrial revolution. From perfect food to pariah, milk's role in life has often been debased.Milk celebrates the majesty of this noble liquid, and delves into the many pretenders to its throne, from formula to mylk. It looks at the transformation of what a milk-producer eats into one of the most nutrient dense foods available, and how that can be transformed again into the butter, cheese and clotted cream that we know and love today. It's an exploration of the science, history and politics of what makes mammals different from every other life form on earth.

The definitive Matthew Evans book on food, celebrating resolute flavours, integrity, and the joy of home cooking with 200 simple, delicious, unpretentious produce-driven recipes. Erudite and enlightening, akin to having the farmer, butcher, and baker by your side.The Real Food Companion includes more than 200 recipes, with photography by Matthew's long-time friend and collaborator, Alan Benson. It is the result of Matthew's four decades as a writer, chef and farmer, and multiple years'research. And its core mission is teaching readers how to ethically source, cook and eat real food.

'A love letter to Mother Earth and entertaining must-read that goes to the heart of our survival'Charles Massy.'A love letter to Mother Earth and entertaining must-read that goes to the heart of our survival'Charles Massy, author of Call of the Reed Warbler. Perfect for fans of Wilding by Isabella Tree.What we do to the soil, we do to ourselves.Soil is the unlikely story of our most maligned resource as swashbuckling hero. A saga of bombs, ice ages and civilisations falling. Of ancient hunger, modern sicknesses and gastronomic delight. It features poison gas, climate collapse and a mind-blowing explanation of how rain is formed.For too long, we've not only neglected the land beneath us, we've squandered and debased it, by over-clearing, over-grazing and over-ploughing. But if we want our food to nourish us, and to ensure our planet's long-term health, we need to understand how soil works - how it's made, how it's lost, and how it can be repaired.In this ode to the thin veneer of Earth that gifts us life, commentator and farmer Matthew Evans shows us that what we do in our backyards, on our farms, and what we put on our dinner tables really matters, and can be a source of hope.Isn't it time we stopped treating the ground beneath our feet like dirt?

A scorching manifesto on the ethics of eating meat by the best placed person to write about it - farmer and chef Matthew Evans, aka The Gourmet Farmer.'Compelling, illuminating and often confronting, On Eating Meat is a brilliant blend of a gastronome's passion with forensic research into the sources of the meat we eat. Matthew Evans brings his unflinching honesty - and a farmer's hands-on experience - to the question of how to be an ethical carnivore.'Hugh Mackay'Intellectually thrilling - a book that challenges both vegans and carnivores in the battle for a new ethics of eating. This book will leave you surprised, engrossed and sometimes shocked - whatever your food choices.'Richard GloverHow can 160,000 deaths in one day constitute a'medium-sized operation'? Think beef is killing the world? What about asparagus farms? Or golf? Eat dairy? You'd better eat veal, too. Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat. Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs, to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike. Sure to spark intense debate, On Eating Meat is an urgent read for all vegans, vegetarians and carnivores.

Former chef and food critic Matthew Evans shows us how to preserve when the bounty is at its peak. 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.

Gourmet farmer Matthew Evans showcases beautiful seasonal produce from Fat Pig Farm with a collection of fresh, simple and nourishing summer recipes. Welcome to Summer on Fat Pig Farm, where the garden prospers, the berries ripen and the aroma of fresh herbs lingers in the air.Summer is the season of surplus, a time when the sun is high and the cooking is easy. Dig in to indulgent waffles with salty butterscotch pears. Enjoy a rustic farm meal of cider chicken or zucchini and buffalo mozzarella lasagne, while sipping white peach and mint sangria. Finish with vanilla-poached nectarines or raspberry cake drizzled with elderflower syrup.Gourmet farmer Matthew Evans showcases beautiful seasonal produce with this collection of fresh and simple recipes to help you bring summer into your kitchen.

The Gourmet Farmer's take on seafood - ethically sourced and beautifully cooked. Food critic turned farmer and sustainable seafood activist Matthew Evans, along with his two best chef mates, shows us how seafood should be cooked. Simple recipes that demystify everything from abalone to sea urchin, snapper to octopus, as well as inspiration if you want to catch your own dinner rather than head to the fishmongers. This is all about the taste of real food fresh from the sea, cooked with care and respect for the seafood populations in your part of the world.

The funny, heart-warming and at times exhausting behind-the-scenes story of Matthew Evans'transformation from high-profile food critic to television's Gourmet Farmer. How do you go from being an urban dag to a country boy without any experience of the bush?In 2008 Matthew Evans, one of Australia's most powerful food critics, stepped off the Sydney treadmill to farm 20 acres in Australia's southernmost shire.What is it really like to take the plunge, leaving a whole world of familiar people, places and work behind? How does it feel to use a cordless drill for the first time, to plant a vegetable garden, to milk a cow, to slaughter a chook for dinner? And what if a TV show is filming the whole process?This is the story of that transformation. The story of a life more in tune with the seasons and more connected to the soil. A life that is as rewarding as it is exhausting. The story of a family trying to turn a living from the noble and ancient art of growing things on the land.

As seen on SBS TV's The Gourmet Farmer, Matthew Evans and his friends share the secrets to making your own smallgoods and preserves, and using them in delicious recipes.Gourmet Farmer Matthew Evans and producers Nick Haddow and Ross O'Meara share their favourite deli recipes. Enjoy food as it used to taste.Why would you make your tomato sauce or preserve your own vegetables? It's quite simple, really - because it tastes better.This collection of recipes celebrates the artisan process in making items you'd typically find in your local deli, and provides simple, delicious recipes where those ingredients are the stars of simple, rustic, flavoursome dishes.From dill pickles to preserved artichokes, the definitive ploughman's and beef tartare, The Gourmet Farmer Deli Book: Vegetables and Condiments celebrates the way we used to cook and the way food used to taste.Recipes include: Pickled olives, preserved roast tomatoes, braised lamb necks with olives and rosemary, pickled pub eggs, Grandpa Steve's tomato sauce and many more.All titles in this series: The Gourmet Farmer Deli Book: Dairy The Gourmet Farmer Deli Book: Smallgoods The Gourmet Farmer Deli Book: Vegetables and Condiments The Gourmet Farmer Deli Book: The Collection

As seen on SBS TV's The Gourmet Farmer, Matthew Evans and his friends share the secrets to making your own smallgoods and preserves, and using them in delicious recipes.Gourmet Farmer Matthew Evans and producers Nick Haddow and Ross O'Meara share their favourite deli recipes. Enjoy food as it used to taste.Why would you make your tomato sauce or preserve your own vegetables? It's quite simple, really - because it tastes better.This collection of recipes celebrates the artisan process in making items you'd typically find in your local deli, and provides simple, delicious recipes where those ingredients are the stars of simple, rustic, flavoursome dishes.From dill pickles to preserved artichokes, the definitive ploughman's and beef tartare, The Gourmet Farmer Deli Book: Vegetables and Condiments celebrates the way we used to cook and the way food used to taste.Recipes include: Pickled olives, preserved roast tomatoes, braised lamb necks with olives and rosemary, pickled pub eggs, Grandpa Steve's tomato sauce and many more.All titles in this series: The Gourmet Farmer Deli Book: Dairy The Gourmet Farmer Deli Book: Smallgoods The Gourmet Farmer Deli Book: Vegetables and Condiments The Gourmet Farmer Deli Book: The Collection

As seen on SBS TV's The Gourmet Farmer, Matthew Evans and his friends share the secrets to making your own smallgoods and preserves, and using them in delicious recipes.Gourmet Farmer Matthew Evans and producers Nick Haddow and Ross O'Meara share their favourite deli recipes. Enjoy food as it used to taste.Why would you go to the effort of make your own cheese, clotted cream or yoghurt? It's quite simple, really - because it tastes better.This collection of recipes celebrates the artisan process in making items you'd typically find in your local deli and provides simple, delicious recipes where those ingredients are the stars of simple, flavoursome dishes.From a classic butter cake to baked feta with preserved tomato, olives and oregano and samosas, The Gourmet Farmer Deli Book: Dairy celebrates the way we used to cook and the way food used to taste.Recipes include: Vegetable bisteeya, clotted cream fudge, ricotta cheese and paneer, smoked ricotta, shanklish and more.All titles in this series: The Gourmet Farmer Deli Book: Dairy The Gourmet Farmer Deli Book: Smallgoods The Gourmet Farmer Deli Book: Vegetables and Condiments The Gourmet Farmer Deli Book: The Collection

As seen on SBS TV's The Gourmet Farmer, Matthew Evans and his friends share the secrets to making your own smallgoods and preserves, and using them in delicious recipes.Gourmet Farmer Matthew Evans and producers Nick Haddow and Ross O'Meara share their favourite deli recipes. Enjoy food as it used to taste.Why would you make your own sausages or cure your own ham? It's quite simple, really - because it tastes better.This collection of recipes celebrates the artisan process in making items you'd typically find in your local deli and provides simple, delicious recipes where those ingredients are the stars of simple, flavoursome dishes.From pickled pork, classic cold-smoked bacon and home-made chorizo to rabbit confit and terrine, The Gourmet Farmer Deli Book: Smallgoods celebrates the way we used to cook and the way food used to taste.Recipes include: Pastrami, pancetta, curly endive salad with lardons and pickled egg, braised squid stuffed with chorizo and garlic with cherry tomatoes, and many more.All titles in this series: The Gourmet Farmer Deli Book: Dairy The Gourmet Farmer Deli Book: Smallgoods The Gourmet Farmer Deli Book: Vegetables and Condiments The Gourmet Farmer Deli Book: The Collection

Hearty recipes for the cooler months using beautiful fresh produce from the farm.Join chef, food critic and author of the hugely successful food bible, The Real Food Companion, Matthew Evans, as he embraces winter with more than 85 warming recipes - from Winter Potato and Bacon Soup, and Stout, Beef Shin and Mushroom Pie to an exceptionally delicious Kentish Cherry and Elderflower Fruit Pudding. Matthew grows much of his own produce on his farm in Tasmania, also the setting for his popular SBS TV series The Gourmet Farmer, where he cooks these cosy feasts on his wood fired stove as the temperature drops outside. Winter on the Farm is the ultimate guide to cooking nourishing and hearty food, and will inspire you to create these rich, wonderful flavours as soon as you feel a winter chill in the air.

Cosy up this winter with delicous warming lunch recipes from'Gourmet Farmer'Matthew Evans.Join chef, food critic and author of the hugely successful food bible, The Real Food Companion, Matthew Evans, as he embraces winter with a great selection of hearty, warming lunches.Recipes include: Beer, cheese and onion soup; Cawl; Sausage and white bean soup; Michelle's sweet spiced oxtail and parsnip soup; Pea, ham and lemon soup; Mussels with white wine and chorizo; Pumpkin and meatball risotto; Semolina gnocchi; Pasta e fagioli; Cabbage and speck risotto; Pasta e ceci; Buckwheat pasta with potato, Taleggio and sage; Vodka-cured blue eye potato fish cake; Buckwheat polenta; and White wine roasted chicken.Matthew grows much of his own produce on his farm in Tasmania, also the setting for his popular TV series'The Gourmet Farmer', where he cooks these cosy feasts on his wood fired stove as the temperature drops outside. Winter on the Farm is the ultimate guide to cooking nourishing and hearty food, and will inspire you to create these rich, wonderful flavours as soon as you feel a winter chill in the air.All titles in this series: Winter on the Farm - The Collection Winter on the Farm - Sleep-in Food Winter on the Farm - Cosy Lunches Winter on the Farm - Rib-sticking Dinners Winter on the Farm - Puddings and Sweet Things

Wake up to the smell of a delicious winter breakfast from'Gourmet Farmer'Matthew Evans.Join chef, food critic and author of the hugely successful food bible, The Real Food Companion, Matthew Evans, as he embraces the long winter nights by sleeping in and tucking in to a hearty breakfast.Recipes include: The perfect date and banana porridge; Mushrooms on toast; Breakfast semolina; Corned beef hash; Honeyed breakfast polenta; Yoghurt pancakes with drunken brown sugar and salted pears; Cardamom-scented rice pudding with poached pear; Wilted cabbage, garlic and bacon with hot English mustard; Roasted onions and goat's cheese baked custard ; Warm spiced apple juice; and Spiced hot chocolate.Matthew grows much of his own produce on his farm in Tasmania, also the setting for his popular TV series'The Gourmet Farmer', where he cooks these cosy feasts on his wood fired stove as the temperature drops outside. Winter on the Farm is the ultimate guide to cooking nourishing and hearty food, and will inspire you to create these rich, wonderful flavours as soon as you feel a winter chill in the air.All titles in this series: Winter on the Farm - The Collection Winter on the Farm - Sleep-in Food Winter on the Farm - Cosy Lunches Winter on the Farm - Rib-sticking Dinners Winter on the Farm - Puddings and Sweet Things

Embrace the cooler temperatures with hearty dinner recipes from'Gourmet Farmer'Matthew Evans.Join chef, food critic and author of the hugely successful food bible, The Real Food Companion, Matthew Evans, as he embraces winter with a great selection of rib-sticking dinners.Recipes include: Cottage pie with mustard cheese topping; Oven-baked pasta with rabbit ragu; Bratwurst with braised Lilliput lentils; Pork and potato goulash; Stout, beef shin and mushroom pie; Pork chops baked with stout and mustard; Pot-roast quail with pomegranate; Sticky beef ribs; Chicken tagine with green olives and quince; Not your ordinary meatloaf; Sicilian-style braised lamb shoulder with wild fennel and potato; Lamb breasts with capers, tomato and anchovies; Casserole chicken with white wine, mushrooms and sage; Corned beef with horseradish sauce; and Ross's twice-cooked pork shoulder.Matthew grows much of his own produce on his farm in Tasmania, also the setting for his popular TV series'The Gourmet Farmer', where he cooks these cosy feasts on his wood fired stove as the temperature drops outside. Winter on the Farm is the ultimate guide to cooking nourishing and hearty food, and will inspire you to create these rich, wonderful flavours as soon as you feel a winter chill in the air.All titles in this series: Winter on the Farm - The Collection Winter on the Farm - Sleep-in Food Winter on the Farm - Cosy Lunches Winter on the Farm - Rib-sticking Dinners Winter on the Farm - Puddings and Sweet Things

Enjoy the seasons and give in to the wintery sweet temptations from'Gourmet Farmer'Matthew Evans.Join chef, food critic and author of the hugely successful food bible, The Real Food Companion, Matthew Evans, as he embraces winter with a lip- smacking selection of puddings and sweet treats.Recipes include: Steamed cumquat marmalade pudding; Caramel pear upside-down cake; Date, honey and ginger cake; Brown sugar hazelnut biscuits; Eccles cakes; A very good, very chocolaty chocolate cake; Bakewell tart; Chocolate, banana and honey pie; Apple and sour cream slice; Exceptionally good brownies; Peanut and chocolate chip cookies; Baked apples with dates and brown sugar; Jam tart; Macadamia and golden syrup butternut biscuits; and Chelsea buns with dates, treacle and walnuts.Matthew grows much of his own produce on his farm in Tasmania, also the setting for his popular TV series'The Gourmet Farmer', where he cooks these cosy feasts on his wood fired stove as the temperature drops outside. Winter on the Farm is the ultimate guide to cooking nourishing and hearty food, and will inspire you to create these rich, wonderful flavours as soon as you feel a winter chill in the air.All titles in this series: Winter on the Farm - The Collection Winter on the Farm - Sleep-in Food Winter on the Farm - Cosy Lunches Winter on the Farm - Rib-sticking Dinners Winter on the Farm - Puddings and Sweet Things