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

What’s really important in this dish is that the water is ice-cold and the fish is just out of the fridge. Don’t let the batter sit for any length of time, and...
Choose wild Australian caught prawns that come from certified fisheries.
This is my version of paella. You can, of course, add some chicken or rabbit thigh early on (when you start the rice) to make it more of a mixed meal, but prefer...
I first ate this dish in Papua New Guinea, where the sharpness of lime is used to pickle the fish, in a way not dissimilar to the ceviche of South America. Here,...
Squid and calamari are abundant, and they replenish their stocks quickly. Choose to eat Australian caught Gould’s Squid from the Commonwealth Southern Squid Jig...
Choose sardines as a healthier and more sustainable alternative to larger, less sustainable fish, and choose Australian sardines over imported canned sardines....
Skipjack tuna, otherwise known as striped tuna, is amazingly underrated. If it’s line caught and bled, like the best sashimi fish always are, it’s terrific raw,...