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

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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