Three Little Piggies
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 nurture 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 pair of 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 as a cookery school and lunch venue. We host Friday Feasts, and sometimes Thursdays and occasionally Saturdays, taking what’s great from the garden and turning it into long, lazy meals shared around our extended farmhouse table in a purpose built dining room. Our cookery school is a hands-on workshop experience, over one or two days, where you’ll get to visit the pigs, raid the garden and then bring the bounty back to the kitchen to cook it up before sharing the produce at one of our signature feasts.
Matthew Evans is a chef by trade who is also the host of Gourmet Farmer on SBS. He is an advocate for sustainable seafood and is a strong believer in knowing and trusting what you eat. He’s the author of over a dozen books on food, the latest being SOIL: the incredible story of what keeps the Earth, and us, healthy. Matthew and Sadie are big on sustainability, and that all begins with the treatment of soil. Fat Pig Farm is an extension of this philosophy, where we do as we preach; growing and rearing as much food as we can for the table. And you’re invited to share in the spoils.