Not Just Jam: The Fat Pig Farm Book of Preserves, Pickles and Sauces by Matthew EvansFormer 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 Evanss 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. Its all about harnessing the harvest, making real food from scratch and feeling great about what you feed your family and friends.
About the Author
Matthew Evans is Australias favourite tree-changer. A former chef and food critic, Matthew is now a Tasmanian smallholder, food writer and food activist. He fattens pigs, milks cows, tends a garden and writes about food from his office on Fat Pig Farm, in the gorgeous Huon Valley. Matthew is the star of the long-running SBS TV series The Gourmet Farmer, as well as the recent documentary on seafood, Whats the Catch?, in which he advocates for a change to Australian food labelling laws.
He is the author of twelve books, including the authoritative Real Food Companion, his autobiographies Never Order Chicken on a Monday followed by The Dirty Chef, he co- authored The Gourmet Farmer Deli Book and The Gourmet Farmer Goes Fishing, and most recently published Summer on Fat Pig Farm.
SBS Gourmet Farmer 2: Interview with Matthew Evans
Matthew Evans on tackling a long-distance relationship
Can we grow more on the same land using clever ideas rather than bought in fertiliser? What used to grow here and can we use native plants in the kitchen to even better represent our corner of globe? Can we keep our blackberries at bay without using poisons? Will we be able to grow food here, in good topsoil, in a hundred years? A thousand years? Ten thousand years? And, in the meantime, what can we harvest for dinner tonight?
Gourmet Farmer recipes
In this season, Matthew poses a currently novel question, What does what I eat, eat? From what his animals graze on to the earth his fruit and vegetables grow out of, he turns to the soil. If you have the right fertilisers, nitrogen, phosphorous and potassium and water, you get food.
Matthew: I met Sadie on a blind date in at a bar I was reviewing. I told her I'd be the tall guy who used to be skinny. She said she'd be wearing long boots. The first thing I noticed was her huge smile, then her pretty face. I thought she was really cute.