In this episode of Paddock, Plate & Planet, we hear from two chefs who have each stepped away from the restaurant kitchen to work in a more close and considered way with food at its source.

Matthew Evans is a chef turned farmer, writer and broadcaster - best known as the host of SBS Food’s Gourmet Farmer. At Fat Pig Farm in Tasmania, he and his partner Sadie Chrestman have transformed a former apple orchard into a thriving mixed farm. Inspired by Groundswell in the UK, Matthew has recently launched GROUNDED, a new festival that blends farming, food and culture to spark fresh conversations about land and climate.

Jo Barrett is one of Australia’s most respected young chefs. She was named 2024 Chef of the Year, and the cofounder of renowned hatted restaurant Little Picket in Lorne, Victoria. Today she is the creative force behind WildPie - a project that turns under-used wild game such as wallaby, venison and goat into delicious, sustainable food. By working with meat that would otherwise go to waste, Jo shows how food can support ecological balance and reduce pressure on the land.

Together, Matthew and Jo explore how chefs shape far more than menus. With their visibility and influence, chefs carry a profound ethical responsibility in shaping how people choose to eat - and, by extension, how food is grown, valued and sustained.

They share their passion for growing and for treading lightly on the earth while making a deep impact on thinking and policy making around food that nourishes people, place and planet.

Read more about Jo Barrett and Wildpie here: jobarrett.com.au

Read more about Matthew Evans and Fat Pig Farm here: Fat Pig Farm