Gourmet Farmer Afloat
Past episodes and recipes online

Matthew Evans takes a break from the farm to head off on the adventure of a lifetime with buddies Nick Haddow and Ross O’Meara to circumnavigate their island home. All they need do to is learn to sail!

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.

In a series of short videos, Matthew explains how to make your own dairy products, cured meats and fish, and preserved vegetables.
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...
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.
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.
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...

Gourmet Farmer recipes

I am a huge fan of a baked egg dish. This one uses the flavour of capsicum with the glorious smoky paprika aroma of good dried chorizo. Make the sauce ahead and...
Feast Magazine
I adore a fool, which is essentially a soft, mousse-y concoction of fruit and cream, or in this case, fruit, custard (yummo!) and cream. Use any soft fruit that...
We like to get our own back on the weeds that invade our farm, and this soup is just the thing to pay back stinging nettles. You’ll need to use gloves and long...
This Italian-inspired recipe uses the perfect flavour partners of chilli and garlic to bring to life one of Tasmania’s finest seafoods – the abalone. You need to...
When we cooked this on the beach, it was a great way to use up some young broad beans from the garden, and flavour the sauce with our own prosciutto. You could...
This is a tandoori-inspired dish, where the marinade creates a delicious colour and keeps the fish moist. The idea is that the subtle spices enhance, rather than...
The keys to good braun are good stock and a good press. Most people get access to good stock but braun presses are hard to come by these days. You can rig one up...
This is Matthew’s take on a traditional Scotch broth soup, using the intense flavour from beef shins paired with robust root vegetables and the nuttiness of spelt...
Cotechino, like other Italian cured meats, combines pork meat with spices but with the extra distinctive element of using the skin (or rind) minced up with the...
It’s the combination of chocolate and pig’s blood that is the base of sanguinaccio, with variations of nuts and fruits around Italy. Mic’s recipe is based on his...
"Twice cooking pork is a sure way to keep it moist and tender and delicious" says Matthew Evans. "The better the pork you can buy, especially some older breeds,...
Truffle sausages are a variation on the coarsely ground Italian sausage and the French Toulouse. They are, at their pinnacle, minced-up roast, with no emulsifiers...
Honey acts as a great preservative and it tastes fantastic, too. Here I’ve varied my usual sugar­-cured bacon recipe with a little blue gum honey (you can use...
Pancetta is the cured belly of the pig and could be considered the Italian bacon. Either left to cure as a straight piece or rolled, pancetta is very versatile in...
Mortadella, Italy’s most popular sausage, comes in many styles and dates back to Roman times. This recipe is Mic’s take on the classic mortadella Bologna, named...

Social | #GourmetFarmer

SBS Shop

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 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.