Canberra-raised chef Matthew Evans: Carp is worth eating

By Karen Hardy
Updated June 11 2015 - 10:18am, first published April 14 2015 - 11:45pm
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"Carp is one of those fish where you have to know the bone structure, the Vietnamese are brilliant at cooking carp, so too the Chinese." - Matthew Evans. Photo: Darren Pateman
"Carp is one of those fish where you have to know the bone structure, the Vietnamese are brilliant at cooking carp, so too the Chinese." - Matthew Evans. Photo: Darren Pateman
From left, Matthew Evans, Ross O'Meara and Nick Haddow set off on their adventure around Tasmania. Photo: Alan Benson
From left, Matthew Evans, Ross O'Meara and Nick Haddow set off on their adventure around Tasmania. Photo: Alan Benson

One of the best fish dishes Matthew Evans has ever eaten was carp. The former chef, restaurant reviewer, now gourmet farmer and sometime sailor, grew up in Canberra and would often head to Lake Burley Griffin with his mates and his fishing rod to try his luck.

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