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

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,...