#GourmetFarmer

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

Matthew Evans shares how to get cultured by embracing your 'mother'.
For Matthew Evans, "meat is an indulgence and it does cost the earth something," but there are ways to minimise the damage and wastage.
Matthew Evans has finally embraced his Welsh ancestry and finds that the country’s little-known cuisine shouldn't be overlooked.
With already so many hats on display, Gourmet Farmer, Matthew Evans shares one more as he comes full circle in his food and travel adventures. #GourmetFarmer
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...

Matthew makes...

Matthew Evans shares his tips and tricks to cultivating, cooking since settling down in Tassie.

Haloumi at home

Making cheese is one of those miracle moments. Get the pro tips on how to make one of the the best, and easiest, cheeses: haloumi! #GourmetFarmer
Feeling crumby? It's nothing that a delicious, comforting crumble can't fix. (With ice-cream, of course!)
Fluffy on the centre, crisp and golden on the outside, a good potato chip is one of life’s greatest eating pleasures.
DIY cheese is easier than you think! Impress your guests with this selection of very cheesy (and homemade) offerings.
Time to add 'backyard brewing baron' to your CV.

Gourmet Farmer recipes

This low and slow stew suits Sadie's palate for Asian spices and Matthew's love of European food.
A showstopping, crowd-pleasing way to dish your whole fish. 
If you're a sucker for flaky and buttery genius, then this is one recipe you'll have to master.
"Sauerkraut in German is 'sour cabbage' and I love it for the taste and it's a great source of vitamins and probiotics." Matthew Evans, ...
A true comfort dish, go for fresh, local garlic.
Warm, crisp, sweet and spicy. It can only be an apple fritter!
Haloumi – that squeaky cheese from the Middle East usually made with a bit of goat’s milk in it. It's lovely first cheese to try to make, because it’s a bit more...
A light pastry dough cooked in butter, apple and honey - virtually all of Matthew Evans' favourite things all in one pan. 
These are pretty much a fried scone and are packed with long-lasting dried fruits, perfect for those colder nights. 
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