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.

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.
Enter now to win a getaway for two including flights, transfers, lunch and a tour at Matthew Evans' Fat Pig Farm and one night's accommodation in Hobart, plus a...

Gourmet Farmer recipes

"This soup uses a small amount of bacon for flavour, so make sure you use a well-made bacon with a good smoky flavour from a well-raised pig. I reckon your local...
"I don’t mind stirring risotto after work – it’s a good way to unwind. This recipe is a favourite when the new season peas and asparagus are about. Just get...
"With regard to animal welfare and the environment, kangaroo is one of the best meat options going." Matthew Evans, For the Love of Meat
"The cheese, nuts and eggs in this tart contain all the protein you need for a great meat-free option. Spring garlic is the first garlic of the season, before the...
"Okonomiyaki is a savoury Japanese pancake that’s great for using small amounts of leftover meat. Pork belly is popular, but if you want to adopt a nose-to-tail...
"Tagliata means ‘sliced’ in Italian, and traditionally you would serve this grilled steak with rocket and parmesan. But I find you can make a smaller amount of...
"Keema is a dish from the sub-continent often made with mutton. It can be served on rice, in samosas, and you’ll also find it served in buns on highways in India....
"If you’re going to roast a chicken, try to get at least three meals out of one chook. Serve lots of vegetables with the roast so you’ll have leftover meat to...
"Socca is a flatbread made from chickpea flour. It is traditionally cooked in a wood-fired oven, giving it a charred and smoky flavour. You can almost recreate...
"The hero of this dish is the dahl, made with creamy coconut milk and fresh tomato. The fish plays a supporting role, which makes for an excellent light-on-meat...
"Panch phoran is a Bengali five-spice mix. You can buy it in some spice shops, but it’s easy enough to make your own, and it’s so addictive, I’ve given you a...
"There are quite a few ethical butchers and producers making a decent black pudding these days. If you can’t find it, substitute with a thick-cut, well-raised...