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For the Love of Meat

Matthew Evans explores the impact of eating meat on our health, animals and the environment. 

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3-part series

For the Love of Meat | Episode guide

Australians are the second biggest meat eaters in the world. Find out where our meat comes from in For the Love of Meat with Matthew Evans.
Good choices

What meat should I buy?

For a meat eater who cares about the planet and the welfare of animals, it's a jungle out there. There are so many choices. Matthew Evans has some suggestions on...
jargon buster

Lots of the terms on meat labels mean nothing. Nothing!

Here's what meat labels really mean: what’s real and what’s not worth your attention.
360° virtual reality

Enter a virtual reality free-range pig farm

Join Matthew Evans in this immersive 360° virtual reality experience to find out where our meat comes from.
Comment

The need for the ethical omnivore

Matthew Evans asks: Should those of us who eat meat have more interest in animal rights than those who don’t?
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More sustainable eating

Rethinking what we eat, and where and how food is produced...

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SBS ON DEMAND: What's The Catch

Matthew Evans discovers the truth about Australia’s seafood

This provocative documentary series highlights the complex and sometimes shocking truth about Australia’s seafood. Catch up on the entire series on SBS On Demand.
Comment

The need for the ethical omnivore

Matthew Evans asks: Should those of us who eat meat have more interest in animal rights than those who don’t?
eat better

21 delicious ways to be a conscious carnivore

Think of this as "An Eating Guide For Conscious Carnivores". I've been thinking a lot about our decisions on what cook while making For The Love of Meat. You can...
Comment

Do we eat too much meat?

Australians eat heaps of meat – more than almost any other country on earth. Matthew Evans says it’s time we had an honest discussion about whether that’s a good...
The facts

Explainer: Is eating meat healthy?

Dietician Karen Inge explores the place of meat in the modern Australian diet and the health benefits and risks associated with it.
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For the Love of Meat recipes

French

White bean and bacon soup with pistou

"This soup uses a small amount of bacon for flavour, so make sure you use a well-made bacon with a good smoky flavour from a well-raised pig. I reckon your local...
Italian

Spring green risotto

"I don’t mind stirring risotto after work – it’s a good way to unwind. This recipe is a favourite when the new season peas and asparagus are about. Just get...
Australian

Kangaroo and burghul salad

"With regard to animal welfare and the environment, kangaroo is one of the best meat options going." Matthew Evans, For the Love of Meat
Australian

Sweet potato and spring garlic tart

"The cheese, nuts and eggs in this tart contain all the protein you need for a great meat-free option. Spring garlic is the first garlic of the season, before the...
Japanese

Japanese pancake with crispy trotters

"Okonomiyaki is a savoury Japanese pancake that’s great for using small amounts of leftover meat. Pork belly is popular, but if you want to adopt a nose-to-tail...
Italian

Steak tagliata – the new meat and three veg

"Tagliata means ‘sliced’ in Italian, and traditionally you would serve this grilled steak with rocket and parmesan. But I find you can make a smaller amount of...
Indian

Spicy lamb keema pasties

"Keema is a dish from the sub-continent often made with mutton. It can be served on rice, in samosas, and you’ll also find it served in buns on highways in India....
Chinese

Shredded chicken, cucumber and noodle salad

"If you’re going to roast a chicken, try to get at least three meals out of one chook. Serve lots of vegetables with the roast so you’ll have leftover meat to...
French

Socca pizza

"Socca is a flatbread made from chickpea flour. It is traditionally cooked in a wood-fired oven, giving it a charred and smoky flavour. You can almost recreate...
Goan

Goan dahl with golden fried fish

"The hero of this dish is the dahl, made with creamy coconut milk and fresh tomato. The fish plays a supporting role, which makes for an excellent light-on-meat...
Indian

Five-spiced potatoes with egg and coriander

"Panch phoran is a Bengali five-spice mix. You can buy it in some spice shops, but it’s easy enough to make your own, and it’s so addictive, I’ve given you a...
Australian

Farmer’s salad with potato, egg and black pudding

"There are quite a few ethical butchers and producers making a decent black pudding these days. If you can’t find it, substitute with a thick-cut, well-raised...
Australian

Broccolini, cauliflower and freekeh salad

"Freekeh is a green wheat berry with a delicious nutty flavour. My local bakery sells a version of this salad and it always looks so delicious, piled high on a...
Mexican

Beef tongue tacos

"Beef tongue is simple to prepare and has a flavour and texture just like steak. The trick to this dish, a classic in Mexico, is to make sure you get a nice...
Chinese

Spicy pork noodles

"This is a version of the classic spicy Beijing noodles, but I’ve reduced the pork and increased the vegetables. Make sure you use free-range pork mince – your...
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