Tassie terrior

In season 5 of Gourmet Farmer Matthew Evans is looking for new ways to make his Tasmanian turf the best from sun to soil.

“We’ve become alienated from the consequences of our eating, including the impact on animals.”
From slow-smoked American barbecue and spicy honey chipotle to a baked Australian classic - pack your bibs.
This is a recipe handed down from my grandpa, Steve. 
Live your best farm to table life for a night, with three courses from Matthew Evans' personal recipe archive.
The carbon loss from soil degradation might be an oversight for those thinking about sustainable eating.

Gourmet Farmer recipes

Packed with flavour and warmth, this is the kind of dish you'll want to cook up for your friends.
Spelt is an old relation of wheat with a very hard grain and moderate gluten. It gives bread a very attractive aroma and nutty flavour. For this recipe if you don...
This recipe for Czech liver sausage uses a whole pig - and then some. Heart, lungs and liver are added, as well as an additional pig's head. Matthew says "it's a...
Pickling is a pretty straightforward process but it’s good to consider your ingredients before you start the recipe. Matthew Evans says, “The better quality...
You can add extra flavour to preserved capsicum by adding peppercorns, garlic and bay leaves to the olive oil in each jar.
Try Matthew Evans' easy recipe for pickled cabbage, which is really a quick version of sauerkraut, fermented over a few days rather than a few months. It is...
Preserving tuna is a great way to store fish that you cannot eat in one go. The flavour obtained is far superior to tuna in a tin and rarely found in the shops –...