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Watch VideoGourmet Farmer
Matthew Evans
Ever wondered what it’d be like to leave a cushy city job and set up a small farm without any experience of rural life? Join Matthew Evans as he adjusts from being a restaurant critic to learning exactly where his food is coming from, on a farmlet in Tasmania’s beautiful Huon Valley.
Matthew Evans was once trained as a chef, before crossing to the dark side of the industry and becoming a restaurant reviewer. After five years and 2,000 restaurant meals as the chief reviewer for The Sydney Morning Herald, Matthew realised that chefs don’t have the best produce in the land, normal people who live close to the land do. So he moved to Tasmania, to a small patch of earth where he’s raising pigs and sheep, milking a cow and waiting for his chickens to start laying.
Feels like Christmas
4 CommentsGrowth. Abundance. The full flush of the season. I stand in awe of the bounty in the garden. Purple-podded peas, fat in their shells. Sweet green peas, sugar snaps, broad beans, artichokes (well, a couple). Sure, the asparagus has been let go to fronds and the tomatoes are a mere fantasy on the vine at this stage, but everywhere else there’s stuff growing to maturity. Plants adore daylight as well as warmth, and while we don’t get super hot or even very warm springs, the garden looks amazing.
Featured Food & Recipes
Hot Tips
Seasoning meat for goulash
After you have diced your meat for the goulash place it in a plastic bag and add flour and salt and pepper. Twist the top of the bag to seal and give it a good shake. This will ensure that all the meat is evenly coated in the seasoned mixture before you brown it.
Glossary
Pappadums
Crisp Indian wafers made of legume (and sometimes rice) flour. Usually served with drinks or as a snack with accompaniments such as chopped onions, tomatoes, coriander, and chilli.
