Real Food Companion

Regular price €43.99
Regular price €44.99 Sale Sale price €43.99
A01=Matthew Evans
Age Group_Uncategorized
Age Group_Uncategorized
Author_Matthew Evans
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Category1=Non-Fiction
Category=WBA
Category=WBB
Climate Change
COP=United Kingdom
Dairy
Delivery_Delivery within 10-20 working days
Eggs
eq_food-drink
eq_isMigrated=2
eq_non-fiction
Ethical
Fat Pig Farm
Flavour
Flours
Fruit
Gourmet Farmer
Grains
Honey
Huon Valley
Language_English
Matthew Evans
Meat
New Food
Nuts
Oils
Olives
PA=Available
Poultry
Price_€20 to €50
PS=Active
Pulses
Real Food
Seafood
softlaunch
Soil
Sustainable
Sweet Food
Tasmania
Vegetables
Wild food

Product details

  • ISBN 9781911668596
  • Weight: 1866g
  • Dimensions: 190 x 245mm
  • Publication Date: 05 Jan 2023
  • Publisher: Murdoch Books
  • Publication City/Country: GB
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days
: On Backorder

Will Deliver When Available
: On Pre-Order or Reprinting

We ship your order once all items have arrived at our warehouse and are processed. Need those 2-4 day shipping items sooner? Just place a separate order for them!

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.
Matthew Evans is a chef and food critic turned farmer-food activist. He lives on a mixed farm that occupies a one-time apple orchard in the Huon Valley outside Hobart with his partner Sadie Chrestman and son Hedley. He is nationally best known for his long-running SBS series Gourmet Farmer (six seasons), set on Fat Pig Farm's 70 acres, but also was the star of food documentaries What's the Catch? and For the Love of Meat. He has authored or co-authored 13 books on food, and is regularly interviewed on radio about all things to do with farming, growing, soil and eating. He has capitalised on his broad appeal hosting weekly farmhouse feasts and on-site cooking classes, which are often booked out months ahead. He is beloved of television audiences but also widely respected in the food world as someone who lives his truth - giving up the apparently coveted life of a Sydney food critic to create something real and meaningful with Sadie on their small parcel of land in southern Tasmania.