In Conversation with Matthew Evans

The heritage-listed location of ‘Collins Booksellers on Lydiard’ is a book lover’s paradise. With the wooden ﬂoors, old style bookcases, heritage style counter and open ﬁreplaces, adults and children alike are able to step back in time and enjoy the simple pleasure of browsing the pages of their next favourite book.The historic building, belonging to the Old Colonists Association of Ballarat, dates from 1888. It is glorious to look at and to wander into with a façade of architectural significance derived from Renaissance design.Set over four historical shop fronts with internal walkways connecting each, there are sections dedicated to fiction, non-fiction and children’s/young adult respectively. A place for everyone!

Collins Booksellers on Lydiard

We are excited to invite you to 'In Conversation with Matthew Evans', host of SBS's Gourmet Farmer, as he launches his new book The Commons which captures a year of growing, cooking and feasting from his farm.
Matthew is the co-owner, with his partner Sadie Chrestman, of Fat Pig Farm, a 70 acre mixed holding that grows food for their on-farm restaurant in Southern Tasmania. A chef by trade, he’s fronted six series of Gourmet Farmer on SBS TV, along with documentaries What’s the Catch and For the Love of Meat. For the last two decades he’s written for magazines, newspapers and guide books and is the author of a dozen books on food, as well as two memoirs. When he’s not writing or cooking, Matthew fattens pigs, helps tend a garden, home-brews cider and milks two full cream dairy cows.
Matthew's new book - The Commons is part how-to, part journal, part cookbook (with more than 100 recipes),  rejoicing the seasons and transforming good produce into remarkable dishes. In each chapter Matthew paints an evocative picture of life on Fat Pig Farm in Tasmania’s picturesque Huon Valley. He shares the joys, challenges and exhilaration of growing food for the table. In winter we look forward to the last of the roasted carrots, parsnips and brussels sprouts, with classic recipes like Caramelised Brussels Sprouts with Prosciutto, and hearty, comforting dishes including Beef Brisket with Mustard and Beer and Beef Cheek Pie. As we move through spring the greens sprout and we start to think about lamb, inspiring recipes for light and fresh Haloumi with Broad Beans, Mint and Lemon to warming Lamb and Broad Bean Cassoulet.
 
The format of the evening will include:
6.30pm - In Conversation with Matthew Evans
7.15pm - Q and A with Matthew Evans (from the audience)
7.45pm - Book signing
These times are approximate.

The George Hotel Ballarat

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