#GourmetFarmer

Venture with us to Tassie, as Matthew Evans graduates from novice farmer to restaurateur. Gourmet Farmer airs 8pm, Thursdays on SBS.

Matthew Evans has finally embraced his Welsh ancestry and finds that the country’s little-known cuisine shouldn't be overlooked.
DIY cheese is easier than you think! Impress your guests with this selection of very cheesy (and homemade) offerings.
Our online series, Harvest, is an 8-week planting guide. Watch our kitchen garden plot grow and join in a plant-along.
This is my version of the Indian classic with saag meaning greens (and we usually have a variety), and paneer being the fresh ‘cheese’ that we make in house.
Preserves, pickles, curries and casseroles - Matthew Evans has you covered when it comes to turning humble vegetables into masterpieces.

Matthew makes...

Matthew Evans shares his tips and tricks to cultivating, cooking since settling down in Tassie.

Jams are pantry staples, and preserves really should be. Matthew Evans, the Gourmet Farmer, gives his tips on how best to make these fruity favourites at home. ...

Haloumi at home

Making cheese is one of those miracle moments. Get the pro tips on how to make one of the the best, and easiest, cheeses: haloumi! #GourmetFarmer
"This is the cake I made on The Gourmet Farmer show", says Matthew Evans. "I was trying to make a very Tasmanian cake, from the nuts to the oil and the flour."
Feeling crumby? It's nothing that a delicious, comforting crumble can't fix. (With ice-cream, of course!)
Ice-cream, lemon curd and making your own cheese - our Gourmet Farmer Matthew Evans shares his top tips on how to dairy like a pro at home. Get churning!

Gourmet Farmer recipes

This flavour combination, reminiscent of the classic Peach Melba, makes for a lovely syrup.
Cooked at home these taste great. Cooked next to the river mouth where you caught them? They taste even better.
Some might say it’s not Worcestershire sauce unless it’s come from Worcestershire. Well, that may be true, but what else to call our version of this classic dark...
This is my version of the Indian classic with saag meaning greens (and we usually have a variety), and paneer being the fresh ‘cheese’ that we make in house.
The idea of using whatever we can from the garden, because it’s in season and regardless of city menus, means we look beyond the usual greens for things as...
Brisket on the bone is one of my favourite cuts to slow cook. It has a depth of flavour fillet can only dream about, and slow cooking in a low oven is ideal.
Hot tip: Cooking crumble is a great way to make friends and also lure your neighbours into thinking your are a baking genius, just saying.
This is a thick, rich, decadent jam that packs a punch. It’s dense with the glorious flavour of blackcurrants, which spread thickly on toast.
The secret to a good chip should be no surprise. Good spuds, good fat and care in the cooking. That said, they’re dead easy to make once you know the routine.
Forget the sort you get in a packet. Homemade crumpets look different (usually having way fewer holes), and taste far better. 
Fresh rosemary, pitted olives, a drizzle of olive oil and a sprinkle of salt - freshly baked focaccia made easy.
This low and slow stew suits Sadie's palate for Asian spices and Matthew's love of European food.

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