Tassie terrior

Matthew Evans is looking for new ways to make his Tasmanian turf the best from sun to soil.

Matthew Evans dives deep into the question 'what does what I eat, eat?' turning his attention to soil regeneration this season, which starts 8pm Thursday 1 August on SBS.
There’s something incredibly satisfying about pulling up a long straight carrot from your own patch. The original wild carrots of Afghanistan where purple and you...

The secret to good soil

They say the secret to good soil structure is that it can retain water, yet drain. Friable enough so roots don’t rot, but moist enough so plants don’t die of thirst.
Want a hands-on chance to learn more about bush food? These Indigenous tour guides have a lot to share.
Matthew Evans shares how to get cultured by embracing your 'mother'.

Gourmet Farmer recipes

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 –...