Matthew Evans’ Puggle Farm in Cygnet, Tasmania, has presented him with some challenges. Now, his projects include building a road, fixing fences and installing an irrigation system. But his main goal is to become a “grass farmer”, which means that every product that emerges from the farm – from soft cheeses to smallgoods – originates from the soil.
Matthew has plans to build a mobile chicken coop, allowing the chooks to forage for nutrient-rich food across all areas of the farm. This way he’ll be able to own a lot more chickens, and be able to sell eggs.
Setting up a smoker on Puggle Farm is definitely on Matthew’s wish list. He transforms a stand of dead trees into a smoking hut, and meets a woman with a unique recipe for brining pork before smoking it in hay.
Matthew’s shop is a funny business: it unreliably stocks an array of artisanal produce, dictated by the seasons and whims of nature. Items include relish and white truffle delicacies and, of course, Matthew’s own produce.
Matthew’s 22 pigs aren’t enough. He need 50. He has plans to build farrowing sheds, and for a Breaking Down day, when a pig is broken down into its constituent parts ready for cooking or preserving.
Matthew and Ross O’Meara create an incredible hare stew and impressive roasted quail using a selection of grape juices from some of the best Tasmanian wineries.
Matthew plans to build a hanging room on his farm, where he can dry age beef and cure smallgoods. He wants to learn to tell the difference between 30–day and 60–day aged beef, and how to cook it.
Matthew takes a trip with a couple of the boys, and they go fishing for Stripey Trumpeter. Scallop diving on Bruny and a secret mussel spot are also on the cards.