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.

“We’ve become alienated from the consequences of our eating, including the impact on animals.”
From slow-smoked American barbecue and spicy honey chipotle to a baked Australian classic - pack your bibs.
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.

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...