#GourmetFarmer

Venture with us to Tassie, as Matthew Evans graduates from novice farmer to restaurateur. S4 airs 7.30pm, Wed nights on SBS.

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.
What does this hearty broth mean to those who eat it regularly? We go spooning for delicious answers...
Matthew Evans has finally embraced his Welsh ancestry and finds that the country’s little-known cuisine shouldn't be overlooked.
DIY cheese is easier than you think! Impress your guests with this selection of very cheesy (and homemade) offerings.
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...

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 you 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. 
Fresh rosemary, pitted olives, a drizzle of olive oil and a sprinkle of salt - freshly baked focaccia made easy.