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Gourmet Farmer | Starts Thurs Aug 1

With his new farm to table restaurant up and running, farmer and chef Matthew Evans is on a mission to improve the quality of his food by first improving the quality of his farm's soil. How hard can it be?

Tassie terrior

This season, Matthew Evans is looking for new ways to make his Tasmanian turf the best from sun to soil.

Matthew Evans dives deep into the question 'what does what I eat, eat?' turning his attention to soil regeneration this season, which starts 8pm Thursday 1 August on SBS.
Newly added
'The view from the feedlot' is an exclusive edited extract from Matthew Evans' new book, On Eating Meat: The truth about its production and the ethics of eating it.
Want a hands-on chance to learn more about bush food? These Indigenous tour guides have a lot to share.
Jams are pantry staples, and preserves really should be. Matthew Evans, the Gourmet Farmer, gives his tips on how best to make these fruity favourites at home. ...

The secret to good soil

They say the secret to good soil structure is that it can retain water, yet drain. Friable enough so roots don’t rot, but moist enough so plants don’t die of thirst.

Gourmet Farmer recipes

Fermented zucchini

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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