Tassie terroir

In season 5 of Gourmet Farmer Matthew Evans is looking for new ways to make his Tasmanian turf the best from sun to soil.

Become chef Matthew Evans for a night with three courses from his personal recipe archive.
Whether you love it or pretend to hate it, eggplant doesn't care. It's too busy being auber-genius.

How the world eats snails

Simmered in broth in Morocco, baked with garlic butter in France or grilled with lemongrass and chilli in Vietnam - there are many ways with snails.
For all you fans of foraging, here's a handy guide to weeds by the season from The Weed Forager's Handbook by Adam Grubb and Annie Raser-Rowland. As always,...
Take a wander through your kitchen food forest and cook up a freebie feast. #GourmetFarmer

Gourmet Farmer recipes

I like to use both fresh and dried mushrooms with green beans and a tiny bit of minced pork, to add depth and complexity. This is one way of many to get the best...
The confit is delicious served with lots of roasted pumpkin and a chestnut and potato puree. Or you can strip the meat from the bone and toss through fresh...
The scent of Tassie’s native pepperberry adds a lovely note to luscious ice-cream. You can make the basic custard, called an ‘anglaise’ in French, in a double...
Kunzea is a native Tasmanian herb and is best, in our experience used dried. It’s got a powerful aroma reminiscent of citrus and thyme, overlaid with the scent of...
You can use white polenta made from white corn, if you can find it, for a more subtle result. Use the polenta as an accompaniment to a ragu of some kind, or...
You can only use properly purged snails for this Spanish-influenced dish. Don’t be put off by the slime - the end result is remarkably delicious.
I learned to make these in Sardinia with a friend’s aunt in the hills near the east coast. She nagged us the whole time to keep working and keep the dough moving...
I adore this recipe, adapted from a school recipe book from Western Australia. It’s a very moist, crumbly cake that is delicious at room temperature and gets...
Real jelly should be so soft it can't be tipped out of a mould. For this one, it's worth begging, borrowing or stealing the geranium leaves - just so long as it's...
These are the simplest ribs we cook and they’re a family favourite. A touch of home-made tomato sauce in the sauce gives them a little more depth and sweetness;...
This Italian dish is made using the sliced shin of veal or beef, the name meaning literally ‘bone hole’ after the marrow bones you use. Essentially a lovely stew,...
We love cooking with the leafy tops of our radishes, swedes and Japanese turnips but you can use whatever greens you have on hand including silverbeet, nettles or...