Watch it on SBS On Demand. Venture with us to Tassie, as Matthew Evans graduates from novice farmer to restaurateur.
SBS Food and #GourmetFarmer Matthew Evans invite you to win a delicious getaway for two to Hobart, which includes a long Friday lunch at Fat Pig Farm.
Matthew Evans and Poh Ling Yeow tour Tasmania in our four-part video series, Local versus Mainlander. Second stop: Taste.Walk.Talk Tour in the heart of Launceston...
Taking it back to basics, Matthew Evans has all the sweet tips when it comes to whipping up the easiest desserts. #GourmetFarmer
Matthew Evans shares how to get cultured by embracing your 'mother'.
Matthew Evans shares his tips and tricks to cultivating, cooking since settling down in Tassie.
"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."
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
Baked whole, poached in milk or folded into soft tortillas, fish is versatile and delicious. Matthew Evans' tips make it even easier to enjoy fish more often.
Preserves, pickles, curries and casseroles - Matthew Evans has you covered when it comes to turning humble vegetables into masterpieces.
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. ...
Gourmet Farmer recipes
Cooked at home these taste great. Cooked next to the river mouth where you caught them? They taste even better.
This flavour combination, reminiscent of the classic Peach Melba, makes for a lovely syrup.
This pastry recipe makes an excellent short, savoury casing perfect for tartlets or pies, such as goat pies, or one of our favourites, this one, using leeks, eggs...
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.
Matthew's recipes online
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