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Gourmet Farmer | Starts Thurs Aug 1

With his new farm to table restaurant up and running, farmer and chef Matthew Evans is on a mission to improve the quality of his food by first improving the quality of his farm's soil. How hard can it be?

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'...
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.