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

In this episode of Paddock, Plate &amp; 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&rsquo;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&rsquo;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: <a href="https://www.jobarrett.com.au/">jobarrett.com.au</a>
Read more about Matthew Evans and Fat Pig Farm here: <a href="https://fatpig.farm/">Fat Pig Farm</a>

Paddock, Plate and Planet is a podcast about the journey of food — from the paddock to the plate — and the bigger task of caring for our planet in a time of climate change. 

We bring you conversations with the people shaping the future of food systems: First Nations voices caring for Country, farmers regenerating land and producing food, chefs and butchers rethinking how we eat, and market-makers building fairer ways to connect producers and eaters.

Across paddocks, kitchens, and marketplaces, people are already testing new approaches to growing, preparing, and sharing food. Their work is building resilience, restoring ecosystems, and creating models that could transform the way we feed ourselves. These are stories about ideas and experiments, about risk, resilience, culture and care. Together, they show what it will take to create food systems that are fair, healthy and sustainable.

Produced by the Macdoch Foundation, this series offers a unique perspective by connecting grassroots voices with global conversations on food, farming and climate. It shines a light on the people driving transformation from the ground up — and why their insights matter for the future of us all.

Paddock, Plate and Planet is a podcast about the journey of food &mdash; from the paddock to the plate &mdash; and the bigger task of caring for our planet in a time of climate change.&nbsp;
We bring you conversations with the people shaping the future of food systems: First Nations voices caring for Country, farmers regenerating land and producing food, chefs and butchers rethinking how we eat, and market-makers building fairer ways to connect producers and eaters.
Across paddocks, kitchens, and marketplaces, people are already testing new approaches to growing, preparing, and sharing food. Their work is building resilience, restoring ecosystems, and creating models that could transform the way we feed ourselves. These are stories about ideas and experiments, about risk, resilience, culture and care. Together, they show what it will take to create food systems that are fair, healthy and sustainable.
Produced by the Macdoch Foundation, this series offers a unique perspective by connecting grassroots voices with global conversations on food, farming and climate. It shines a light on the people driving transformation from the ground up &mdash; and why their insights matter for the future of us all.

Paddock, Plate and Planet

Paddock, Plate & Planet is a podcast following the journey of food from paddock to plate, and the bigger task of caring for our planet in a time of climate change.We talk with those working across the food system:  farmers producing food and regenerating land, First Nations people caring for Country, chefs and butchers reshaping what and how we eat, and market-makers creating fairer ways to connect local producers with buyers and everyday people. Across paddocks, kitchens, and marketplaces, people are already testing other approaches. They’re building resilience, restoring ecosystems, and creating models that could transform the way we feed ourselves.If you’re working in agriculture, food, or sustainability - or are simply curious about how your food system operates - join us. Please subscribe and share this podcast with others interested in shaping the future of food.

Paddock, Plate &amp; Planet&nbsp;is a podcast following the journey of food from paddock to plate, and the bigger task of caring for our planet in a time of climate change.We talk with those working across the food system: &nbsp;farmers producing food and regenerating land, First Nations people caring for Country, chefs and butchers reshaping what and how we eat, and market-makers creating fairer ways to connect local producers with buyers and everyday people.&nbsp;Across paddocks, kitchens, and marketplaces, people are already testing other approaches. They&rsquo;re building resilience, restoring ecosystems, and creating models that could transform the way we feed ourselves.If you&rsquo;re working in agriculture, food, or sustainability - or are simply curious about how your food system operates&nbsp;- join us. Please subscribe and share this podcast with others interested in shaping the future of food.

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