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Gourmet Farmer | Starts Thurs Aug 3

The stakes have never been higher for Matthew Evans, as he sets about building an authentic farm-to-table restaurant in the top paddock of his Southern Tasmanian farm. How hard can it be? #GourmetFarmer

#GourmetFarmer

Venture with us to Tassie, as Matthew Evans graduates from novice farmer to restaurateur.

Cooked at home these taste great. Cooked next to the river mouth where you caught them? They taste even better.
Taking it back to basics, Matthew Evans has all the sweet tips when it comes to whipping up the easiest desserts. #GourmetFarmer
Matthew Evans shares how to get cultured by embracing your 'mother'.
Matthew Evans has finally embraced his Welsh ancestry and finds that the country’s little-known cuisine shouldn't be overlooked.
Change is afoot on Fat Pig Farm. The architects have been called in, a business plan formed and Matthew Evans is about to go full circle – from reviewing...

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 –...