Matthew Evans, best known for his TV series ‘Gourmet Farmer’ is back with his latest book Not Just Jam. A renowned former chef and food critic, Evans has become a voice for all things farming, soil and food in the Australian landscape. He has lived at Fat Pig Farm in the Huon Valley just outside of Hobart since 2008 and cultivated an environment of self-sufficiency every food lover would desire.
As a result, he has authored and co-authored 13 books that have shared his passion for food and educating the broader public on what a sustainable future can look like.
Not Just Jam presents over 90 recipes embarking on all things preserves, pickles, sauces, curds, cordials, sauces and of course, jams. With many battling cost-of-living pressures, it pays to eat fruit and vegetables seasonally. Not Just Jam is the guide to preserving what is in abundance and in season. This book is perfect for aspiring gardeners looking to preserve their summer bounty for the winter months or for the everyday cook looking to elevate their weekly meal.
A couple of personal favourite recipes include the Green Tomato Relish, which is the perfect accompaniment to any sandwich, the Sriracha Chilli Paste, to elevate any dinner and lastly the Late Summer Peach Jam with Amaretto, perfect for those hot summer memories as we head into the depths of winter.
As Evans himself says, ‘A pantry groaning with full jars is the sign of a life well lived, a future well catered for.’ I couldn’t have put it better myself. Overall, it is a lovely read, and provides clear and concise recipes that leave you wanting to embark on your next pickle or jam.
Reviewed by Robert Bromhead
ABOUT THE AUTHOR
ABOUT THE AUTHORMatthew 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.
Matthew is the author of nine books on food, including the authoritative Real Food Companion, his autobiography Never Order Chicken on a Monday, and recently, Not Just Jam. He writes regularly for Feast magazine, and spends much of his week setting up another 70 acre piece of land as a mixed farm under the name Fat Pig Farm. Matthew attends markets and food festivals, sometimes in his hot red 1980s Fat Pig food van, specialising in old and rare breed pork.
Matthew’s other project is A Common Ground, an artisan Tasmanian foodstore he co-owns with Nick Haddow, which also specialises in regional produce events.
Matthew is a strong believer in Real Food; food where the provenance is known and the producer valued. He believes in home cooking, using the seasons and your geography as the guide. It is his hope that more and more people will try to grow their own food (just start with parsley and go from there), or know exactly where their produce is coming from.
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