Earlier this year, we made a booking to visit Matthew Evans' farm, Fat Pig Farm, however unfortunately our initial booking had to be postponed due to covid. So, when the farm reopened mid-way through the year, we were very excited to venture down south for a long lunch feast.
Fat Pig Farm is located in the Huon Valley, and the drive from Hobart is incredibly scenic with rolling green hills and stunning water views. As we arrived, we were greeted by Matthew's partner, Sadie, and we then wandered down to the restaurant where we were served a rhubarb cordial and fat pig farm gin cocktail (along with a canape). After mingling with a few friends who also happened to have booked for the feast for that day, we were led into the dining area at around 12:30pm, in which a long table was set for the lunch ahead.
All food served at the feast is fresh, seasonal produce that is sourced straight from their gardens and paddock and is cooked in their open kitchen, right in front of you. Each dish that came out was absolutely incredible and was paired with delicious local drinks.
The first course (which followed the fresh sourdough bread) consisted of hardwood smoked ham, salami, pickles, marinated purple daikon, buttered radish, herb salad and baby leeks, and was paired with your choice of Willie Smith traditional cider or elderflower kombucha.
The second course was roasted carrots with drained yoghurt, broccoli shoots and spigarello greens pie, and their famous 12 hour bacon baked beans, paired with a glass of Sam Connew's chardonnay or berry tibico.
We then took a short break from the meal to have a tour of the farm, where we were introduced to their cows, chickens and pigs, and were able to see and learn about their abundant green house and vegetable gardens.
After the extremely informative farm tour, we returned to the dining table to enjoy the slow roasted shredded pork, farmer's salad with winter flowers, woodfired parsnips and chestnut pumpkin, and oca and purple top turnip, all of which was paired with a glass of Sailor Seeks Pig pinot noir, or feijoa kombucha.
The final course was a perfectly balanced sweet yet tangy lemon custard and meringue.
It's safe to say we were not at all hungry for the rest of the day, and rolled out of the farm incredibly happy from the delicious food and drink, informative afternoon and fun conversations. For anyone who loves wonderful and fresh food and wine, sourced straight from the garden and served to your plate, I couldn't recommend an afternoon at Fat Pig Farm enough.
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