Gourmet Farmer

Season 2

In the return series of Gourmet Farmer, produced by Essential Media & Entertainment, we’re in for a surprise. Once a single man trying his hand at farming and experimenting with making artisanal produce, Matthew’s now a fully fledged family man with partner, Sadie, and son, Hedley. It’s time to get serious about bringing home the bacon.

Matthew sets about upscaling his farm, which goes from being home for two pigs to 22, and coming up with ways of preserving and selling the extra pork produce from more than just his market stall. An invitation to Slow Food’s Salone del Gusto in Turin affords him the opportunity to go to Italy and France, and learn artisanal ways of preserving meat which might help even out his “drought or glut” issues.

With his mates Nick and Ross, a new business idea is born – A Common Ground. The aim is to go to remote locations around Tasmania, set up a long table, and cook multiple-course menus from produce sourced solely from the area. Will locals and mainlanders travel the miles and pay the price for a genuine locavore experience?

But it’s not all hard work. Matthew continues his boys only adventures with a kayak trip down the Picton River with his mates Nick and Ross.

Season 1

Former food critic Matthew Evans has chucked in his city life for a taste of some small farm living in Tasmania; that heart-shaped island somewhere down the bottom of Australia.

This series plots the new trajectory of Matthew’s life: from living in Australia’s biggest and busiest city to a country life in an isolated part of the island state. He’s eager to seriously put to the test his primary belief that we should all be directly connected with our food – either by growing it or rearing it ourselves, or sourcing it from local producers.

Having spent most of his life writing about what good food actually is, Matthew now wants to go directly to the source. He aims to find the best local produce; to rear and grow as much as he can himself. He wants to get pigs, chooks, sheep and a cow. He wants to grow things for the plate and have his farmhouse table groaning under huge platters of food. And then he wants to have lots of his old and new friends over to share in the spoils.

Only problem is, he doesn’t know how to chop wood, and he doesn’t know anything about growing fruit and vegetables and even less about rearing animals. However, he does know how to eat. How hard can it be?

Matthew quickly discovers that the transition from theory to practice means he will need plenty of practical help along the way, from learning how to fence, to humanely dispatching animals. Old mates and locals are on hand to help, and provide gritty advice, but Matthew still has to face many challenges on the road ahead. He’s thrown in his successful big city career – but will he now be able to make a living from the land? Can he use his skills to successfully sell his own smallgoods at Hobart’s premium marketplace, Salamanca?

On his eternal quest for quality and authenticity, he visits artisan food producers nestled in lush valleys, scattered along the coastal fringes or huddled in tiny towns across the island state. They all share a common commitment to natural and traditional methods of farming – reflected in their unique approach to life and work. These niche producers show him how to make cheese, select pigs, pluck chickens, press cider, and most importantly, offer him ongoing inspiration and support. He repays them all by doing what he knows best: cooking up a feast made from their own or locally harvested produce.

About Tasmania

With a maritime climate and four distinct seasons, Tasmania has a growing reputation as the nation’s food bowl. In Tasmania, it’s about going to the source: cool-climate wines tasted with the winemaker, summer berries picked from the orchard, cheese handmade in a family tradition, and seafood caught fresh from the sea.

Find out more about each region’s highlights.

Hobart and Surrounds
In the Huon Valley, apple and cherry orchards bring patchwork colour to the flowing green surrounds. You’ll find apricots and button mushrooms, picturesque vineyards and leatherwood honey farms. And a quick ferry ride away you’ll find the delicious Bruny Island Cheese Company.

East Coast
The sparkling waters that hug this coastline are blessed with fine table fish, mussels, oysters and crayfish, served fresh from water to plate in restaurants dotting the coastline. They pair beautifully with cool-climate east coast wines.

Launceston, Tamar and the North
Meandering its way through sparkling wine country believed to be second only to Champagne, the Tamar Valley abounds with cool-climate vineyards and colourful orchards of stone fruit and apples. Arrive at a cellar door here and you’ll likely be greeted by the wine maker.

North West
Along this coastline, rich red soils and flowing green pastures tumble to the waterline of Bass Strait. You’ll see vibrant poppy fields, neat rows of peas and potatoes, and sample fine quality dairy, including Ashgrove cheeses and delectable King Island cream.

Western Wilderness
It may feel remote, but being amidst World Heritage wilderness does not mean that you are limited to billy tea and damper. At Cradle Mountain, there are wine and cheese tastings showcasing the finest in regional offerings and hearty dinners to be enjoyed by candlelight.

For more information on Tasmania, visit www.discovertasmania.com