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.
About the Author
Matthew Evans is a former chef and food critic, now a Tasmanian smallholder, restaurateur and food activist. He raises pigs, milks cows, tends a garden, runs a farm restaurant and teaches from Fat Pig Farm, in the picturesque Huon Valley. Matthew is the star of the long-running SBS TV show The Gourmet Farmer as well as food documentaries What's the Catch? and For the Love of Meat. He is the author of twelve books, including the authoritative and internationally bestselling Real Food Companion and The Gourmet Farmer Deli Book, as well as his autobiography Never Order Chicken on a Monday followed by The Dirty Chef.