About

Fat Pig Farm is home to Matthew, Sadie and Hedley. Together we run our 70 acre family farm in the beautiful Huon Valley, south of Hobart, where we live and have been nurturing food from the soil to turn into great meals for the farmhouse table. Since 2011 we have been busy turning the one-time apple orchard into a mixed farm. Along with our namesake Wessex Saddleback pigs, the farm is home to chooks, a beef herd, goats, bees, ducks and a market garden. We also milk a few full cream cows, harvest apples from our heritage orchard and have planted an olive grove that will supply all of our olive needs (in about a decade’s time!).

In August 2016 we opened our farm restaurant which operated as a lunch venue, event and workshop space. We hosted Farm Feasts a few times each week, taking what was great from the garden and turned it into long, lazy meals shared around our extended farmhouse table in a purpose built dining room. Our workshops and events have been a hands-on experience, where you’d get to visit the animals, raid the garden and learn about sustainable food and farming.

In mid-January 2023, we decided that we’d like to plan a decent rest, a hiatus you may call it. So, from mid-May 2023 we cease hosting our Farm Feasts. The feasts may come back one day, in one form or another; or maybe they won’t. We’re just going to take some time to rest, literally watch the grass grow and perhaps run an occasional workshop or event… who knows? Sign up to our newsletter (below) if you’d like to stay up to date with our news.

In the meantime, we continue to be happy farmers. Matthew, who is a chef by trade and host of his SBS TV series Gourmet Farmer plus a few documentaries, will continue to cook – he just can’t help himself! He’ll also continue to write and speak out. As a chef and writer, he’s an advocate for sustainable food and is a strong believer in knowing and trusting what you eat.

Matthew and Sadie are big on sustainability, and that all begins with the treatment of soil. The land. Fat Pig Farm is an extension of this philosophy, where we will continue to do as we preach; growing and rearing the best food we can whilst improving the earth in every way we can.

We look forward to the future, whatever that may be!