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.

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.
Making butter from yoghurt isn’t as uncommon as you might expect, and it could provide a refreshing alternative to store-bought varieties.
Hannah Moloney from Good Life Permaculture shells out her tips for streamlining a veggie patch, for both rural and urban home gardeners.

Gourmet Farmer recipes

The glut of zucchini has us using every trick in the book to try to preserve their delicate flavour. Fermenting extends their life, and keeps that ethereal...
The term pizzaiola in Italy means 'in the style of pizza'; here using smoked cheese to add intrigue - though you can use ordinary mozzarella too. A piece of thin...
You can culture butter using a tablespoon of yoghurt, sour cream or buttermilk. We’ve started using kefir, because it adds a whole other level of flavour to our...
A cracking way to make Brussels sprouts more enticing is to cook them so they start to colour up. If you’ve got some prosciutto on hand, it makes a great...
A fool is usually a mix of fruit puree and cream, custard or similar. Here I use the luscious fruit of the dreaded weed, the blackberry, and use both custard and...
Fresh squid goes really well with the flavour of chorizo, the lightly cured pork sausage of Spain. As with so many things, only good squid and good chorizo will...
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