Brand-new series

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

With already so many hats on display, Gourmet Farmer, Matthew Evans shares one more as he comes full circle in his food and travel adventures. #GourmetFarmer
Everyone has a special place in their hearts for a scone. Hot, cold, smeared with jam, butter and/or cream we've got a scone to tug at everyone's heart strings.
Change is afoot on Fat Pig Farm. The architects have been called in, a business plan formed and Matthew Evans is about to go full circle – from reviewing...
"Sauerkraut in German is 'sour cabbage' and I love it for the taste and it's a great source of vitamins and probiotics." Matthew Evans, ...
Perfect for camping, caravan-ing or simply wanting to bask in those fresh air feels. The sweet life - outdoor edition.

Matthew makes...

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

I really like this no-knead dough recipe - it’s very easy to handle for the home cook. The flavour in the base comes from letting the dough rest overnight. 

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
With so many possibilities, fruit can bring you so much culinary joy. Get the best know-how when it comes to cooking with fruit from the Gourmet Farmer, Matthew...
It can be as simple or as complicated as you like, but a good fish pie is right at the pointy end of the comfort food pyramid for me.
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

A showstopping, crowd-pleasing way to dish your whole fish. 
If you're a sucker for flaky and buttery genius, then this is one recipe you'll have to master.
"Sauerkraut in German is 'sour cabbage' and I love it for the taste and it's a great source of vitamins and probiotics." Matthew Evans, ...
A true comfort dish, go for fresh, local garlic.
Warm, crisp, sweet and spicy. It can only be an apple fritter!
Haloumi – that squeaky cheese from the Middle East usually made with a bit of goat’s milk in it. It's lovely first cheese to try to make, because it’s a bit more...
A light pastry dough cooked in butter, apple and honey - virtually all of Matthew Evans' favourite things all in one pan. 
These are pretty much a fried scone and are packed with long-lasting dried fruits, perfect for those colder nights. 

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