Gourmet Farmer

Venture with us to Tassie, as Matthew Evans graduates from novice farmer to small-scale food producer. View recipes and how-tos, plus full episodes now.

Former food critic Matthew Evans has chucked in his city life for a taste of small-farm living in Tasmania. Gourmet Farmer plots the new trajectory of Matthew’s life:...
Once a single man trying his hand at farming and experimenting with making artisanal produce, Matthew’s now a fully fledged family man with partner, Sadie, and...
Matthew’s new goal is to become self-sufficient and generate enough income to support his family with his new property, Fat Pig Farm.
Matthew Evans once trained as a chef before he crossed to the dark side of the industry and became a restaurant reviewer. After five years and 2,000 restaurant...
Change is afoot on Fat Pig Farm. Matthew is about to go full circle – from reviewing restaurants to building his own.

Online exclusives

More cooking videos and recipes from Matt, Nick and Ross.

In a series of short videos, Matthew explains how to make your own dairy products, cured meats and fish, and preserved vegetables.
Watch our web-exclusive videos demonstrating how to cook various cuts of pork and cured products, either for a slow-cooked dish or a quick meal.
Matthew Evans is a former chef and food critic turned Tasmanian smallholder. He fattens pigs, milks a cow, tends a garden and writes about food from his office...
The combined efforts of two farmers and a cheesemaker, Deli Book is more than a cookbook, rather, it’s a manual in the self-sufficiency of our grandparents' day.
Tassie trio Matthew Evans, Nick Haddow and Ross O’Meara have taken their farm-based friendship to the great ocean in a 40-day sailing adventure around the Apple...

Gourmet Farmer recipes

Bresaola is air-dried, salted beef that has been aged for up to three months until it becomes hard and turns dark red. You'll need a bucket and 3 metres of muslin...

Honey biscuits

You can make these biscuits really thin like brandy snaps, or a bit thicker. I like somewhere in between so they’re firm, but not entirely crisp. Pop an almond in...
"This is the cake I made on The Gourmet Farmer show", says Matthew Evans. "To be honest, it’s not that good. Jo Tiller’s sultana cake was better than this, but I...
We used home-killed duck and goose breasts, which were of indeterminate age. Young, commercially available breasts will be more tender. To smoke, you can build a...
Cassoulet is a bean dish that is heady with meats cooked or cured in different ways. On the show we used a home-kill lamb and goose, but you can adapt using your...
I used butter I’d made from Maggie for this, but any butter will do. Black truffles can be heated to bring out their flavour, and that’s what I was aiming at with...
A tender cut from the leg has the best flavour, though many people find loin the easiest to work with. Don’t worry if you don’t get the truffle, it’s nearly as...
When I was getting my hair cut, Jacinta started suggesting cakes to make. This is a version that she uses, and you can add an egg to the sponge for a more cake...
Fresh horseradish lifts this soup from the very good to the sublime. In its absence you could use a top-notch bottled version.
Says Matthew, "I made this salad using all local ingredients, virtually all of which came from within the Huon Valley. (The only thing that wasn’t from the valley...
The perfect ratatouille doesn’t have rubbery eggplant in it. In fact, it’s cooked for so long that the eggplant falls apart and makes for a creamy, unctuous sauce...

Chocolate cake

"This cake won me third place at the Bream Creek Show" says Matthew Evans. "I was so excited I didn’t stop bragging about it for a week." Topped with a glossy...
Cured pork is simply pork that has been salted. I did a quick cure of some off-cuts when I made my prosciutto, because, well, I had to do something with them. It...
Hogget is the name, an ugly name I think, for a sheep that is older than a lamb, but not yet mutton. It’s also called two-tooth because the technical definition...
I like to cook quince simply, that way they can be used in various desserts.

SBS Shop

Want more? Hunting for a gift? Visit the SBS Shop for programs and books featuring the Gourmet Farmer himself, Matthew Evans.

Gourmet Farmer Afloat is available on DVD at retailers and at the SBS Shop now.
You'll find downloads of this series on iTunes and Google Play now, buy the series or select your favourite episodes!
Gourmet Farmer Matthew Evans investigates where our seafood comes from, to discover which fish we should be eating - and why.
Each series is jam packed with self-sufficiency and delicious home-grown food, as Matthew Evans goes from big city restaurant critic to Tasmanian farmer.
Head over to the SBS Shop for great DVDs and books from the Gourmet Farmer, Matthew Evans.