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.

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.
Making butter from yoghurt isn’t as uncommon as you might expect, and it could provide a refreshing alternative to store-bought varieties.
Hannah Moloney from Good Life Permaculture shells out her tips for streamlining a veggie patch, for both rural and urban home gardeners.

Gourmet Farmer recipes

I am a huge fan of a baked egg dish. This one uses the flavour of capsicum with the glorious smoky paprika aroma of good dried chorizo. (Also try Matthew Evans'...
Cotechino, like other Italian cured meats, combines pork meat with spices but with the extra distinctive element of using the skin (or rind) minced up with the...
If you thought pasta needed a sauce, then you probably haven’t been using the best cured meats, the best pasta and the best cheese. A secret is in using some of...
A bit of cross-cultural liberty has been taken with the cured smoked loin. I love the flavour of potato with kale or cabbage, known in Ireland as colcannon, and a...
Yum. You know that gorgeous flavour of crackling from good roast pork? Well, when you render down fat to get pure lard, you end up with small crunchy bits that...
A good minestrone is one that has the feel of the season. In spring it may have peas and asparagus. In winter, cabbage and more beans. I like to add a paste of...
I spent many a lunch in the UK looking for a ploughman’s lunch that would satisfy a teenage boy with a penchant for exercise. Most were small and ordinary. A real...
I grew up with the occasional fry-up and still love it. Give me a plate of fat bacon, sausages, and black pudding, with a well-browned piece of fried bread, and I...
I make baked beans all kinds of ways, but this one is a really rich, indulgent version. It's well worth trying to source the best quality black pudding you can.