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

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'...
I adore a fool, which is essentially a soft, mousse-y concoction of fruit and cream, or in this case, fruit, custard (yummo!) and cream. Use any soft fruit that...
We like to get our own back on the weeds that invade our farm, and this soup is just the thing to pay back stinging nettles. You’ll need to use gloves and long...
This Italian-inspired recipe uses the perfect flavour partners of chilli and garlic to bring to life one of Tasmania’s finest seafoods – the abalone. You need to...
When we cooked this on the beach, it was a great way to use up some young broad beans from the garden, and flavour the sauce with our own prosciutto. You could...
This is a tandoori-inspired dish, where the marinade creates a delicious colour and keeps the fish moist. The idea is that the subtle spices enhance, rather than...
The keys to good braun are good stock and a good press. Most people get access to good stock but braun presses are hard to come by these days. You can rig one up...
This is Matthew’s take on a traditional Scotch broth soup, using the intense flavour from beef shins paired with robust root vegetables and the nuttiness of spelt...
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...
It’s the combination of chocolate and pig’s blood that is the base of sanguinaccio, with variations of nuts and fruits around Italy. Mic’s recipe is based on his...
"Twice cooking pork is a sure way to keep it moist and tender and delicious" says Matthew Evans. "The better the pork you can buy, especially some older breeds,...
Truffle sausages are a variation on the coarsely ground Italian sausage and the French Toulouse. They are, at their pinnacle, minced-up roast, with no emulsifiers...