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He fattens pigs, milks a cow, tends a garden and writes about food from his office overlooking the silver birches atop his cottage on Puggle Farm, in the gorgeous Huon Valley. He writes regularly for Feast magazine, and spends much of his week setting up another acre piece of land as a mixed farm under the name Fat Pig Farm. Matthew Evans is a former chef and food critic turned Tasmanian smallholder. Help Centre.

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Link Either by signing into your account or linking your membership details before your order is placed. But the oceans are a mystery and when you read stories from overseas about fisheries collapsing, I was afraid that what I was doing when I eat fish was having a negative impact.

The Australian industry has cleaned itself up enormously over the past 20 years. The bad times were probably in the s when we did overfish a lot of places.

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A lot of licences were bought back by the government. It caused a lot of heartache in rural communities, it was a real difficult time for the industry. People generally have a good perception of the Australian fishing industry but what are the issues here? It gets really complicated here because we have a state-based system, a federal system, and also international fishing that happens in our waters that's governed by international committees.

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I guess the overriding thing we should be ashamed of is what we have done to the southern bluefin tuna. We let that happen. A lot of it was due to lack of regulation. As we were overfishing ourselves, we had other nations coming down and also overfishing. And we were party to that. Does a culture of questioning the origins of fish exist among Australian consumers?

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I think it's in its infancy. A lot of people have vague question marks in their head, but I don't think people are asking the questions they ask like where does my pork come from, or chicken or eggs. The reason I made this documentary is I want people to be able to make conscious decisions to make change. I've done it a few ways.


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We've done it from the top. Through meeting some politicians last year, we managed to get a Senate committee into seafood labelling.

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It held its first hearing about two weeks ago. Food critic turned farmer and sustainable seafood activist Matthew Evans, along with his two best chef mates, shows us how seafood should be cooked.

The Gourmet Farmer Goes Fishing: The Fish to Eat and How to Cook It

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 About the Author Matthew Evans is a former chef and food critic turned Tasmanian smallholder.

He fattens pigs, milks a cow, tends a garden and writes about food from his office overlooking the silver birches atop his cottage on Puggle Farm, in the gorgeous Huon Valley. He writes regularly for Feast magazine, and spends much of his week setting up another acre piece of land as a mixed farm under the name Fat Pig Farm.

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Matthew Evans is a former chef and food critic turned Tasmanian smallholder. Help Centre. My Wishlist Sign In Join.


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