Gourmet Farmer Afloat

Matt Evans takes a break from the farm to head off on the adventure of a lifetime. Cook your favourite recipes from the show.

In Gourmet Farmer Afloat, Matthew Evans takes a break from the farm to head off on the adventure of a lifetime with his buddies Nick Haddow and Ross O’Meara.
With feet back on dry land, we chat to Matthew Evans, Nick Haddow and Ross O’Meara about bunking up, early settler cooking and standout seafood moments from the...
Change is afoot on Fat Pig Farm. Matthew is about to go full circle – from reviewing restaurants to building his own.
Former Sydney restaurant reviewer Matthew Evans is living the dream in Tasmania in Gourmet Farmer: growing his own food, raising his own livestock and sharing...
In a series of short videos, Matthew explains how to make your own dairy products, cured meats and fish, and preserved vegetables.

Matthew says ...

Matthew Evans on what he's learned from his culinary voyage around Tassie.

Comment: Pass the possum, thanks

Matthew Evans examines our British colonial roots and how they've shaped our palate. When it comes to Modern Australian cuisine, we must accept that possum, not salmon...

Comment: We should eat more veal

As a nation with a dairy industry, is it incumbent upon us to eat more veal? Matthew Evans urges us to look beyond the European model, and to consider a better...
Nose-to-tail eating isn't just for those rearing their own beasts; it can extend to the tips of silverbeet, the head of a prawn, the cheek of a flathead. As...
What we eat today is influenced by all kinds of cuisines. Matthew Evans salutes a nation of eaters who have opened their minds, and their pantries, in the last...

Comment: The within-coee diet

Matthew Evans reflects on the uniqueness of Tasmania's microclimates, small-scale agriculture, and boundless diversity. The experience of filming Gourmet Farmer...

Recipes from Gourmet Farmer Afloat

This fresh tomato and basil sauce is one of the French classics, and what better place to make it than at Recherche Bay - home to a 200-year-old French garden....
The combination of lamb, rosemary and anchovy is surf and turf at its finest and I couldn’t think of a better dish to finish our journey on. This method of...
We must have been a great disappointment to our skipper on Solquest, Garth Wigston. In all the time we sailed, we were so focused on savoury food, we didn’t...
This dish, based on the provençale classic, is even better when made with fish you’ve salted yourself. We used stripey trumpeter, lightly cured for a few days,...
It would have been a crime to spend as much time on board fishing as we did, and not serve at least some of our haul sashimi-style. What matters is not so much...
I have fond memories of the 24 hour bagel shop on Brick Lane in London where I spent many an early morning devouring salt beef bagels. Salting beef is an age old...
A hot and spicy soup is supposed to be a bit sour, a bit thin, and quite aromatic. This one is milder than some, because I wanted the sweetness of this incredible...
These grilled fish wings are especially good. The wing is the bit beautiful sweet meat attached to the pectoral fin, just behind the gills, and is often wasted...
After cooking some abalone fritters on the boat that Matthew wasn’t too impressed with, I decided to spruce up the recipe for our abalone cook-off. Served with a...
This totally delicious, albeit simple, dish of crumbed and fried abalone was shown to me by fellow diver Mic Giuliani, but it didn’t really cut the mustard with...
I love the earthy flavour of this very Chinese slow-cooked oxtail dish. The tofu skin is mostly all about texture but you can leave it out if you prefer. Serve...
Every cow has a tongue. And everybody just wants to eat the fillet or the sirloin. Which means other cuts often go to waste, especially offal. Luckily the tongue...

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