Former Sydney restaurant reviewer Matthew Evans is living the dream in Tasmania in Gourmet Farmer: growing his own food, raising his own livestock and sharing delicious recipes.


Learn from Matt how to make your own basics, like truffle sausages, proscuitto and honey-cured bacon. Hands-on dairy fiends are catered for too, with recipes including fresh cheese, homemade yoghurt and cultured butter. If you'd prefer to take on a main or dessert, try Matthew's version an English ploughman's lunch or a wild blackberry and elderflower fool.


For videos, blog posts and a D.I.Y. Deli section, visit the website.