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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.
'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

Fresh horseradish lifts this soup from the very good to the sublime. In its absence you could use a top-notch bottled version.
You can make these biscuits really thin like brandy snaps, or a bit thicker. I like somewhere in between so they’re firm, but not entirely crisp. 
This recipe sounds like it will fail but the turns out to be a wonderful and so simple to make.
The perfect ratatouille doesn’t have rubbery eggplant in it. In fact, it’s cooked for so long that it falls apart, making for an unctuous sauce. 
A simple and easy dessert that is always a crowdpleaser. This is more like a throw-it-together pie.
This cake won me third place at the Bream Creek Show. I was so excited I didn’t stop bragging about it for a week. 
Bresaola is air-dried, salted beef that has been aged for up to three months until it becomes hard and turns dark red. You'll need a bucket and 3 metres of muslin...
"This is the cake I made on The Gourmet Farmer show", says Matthew Evans. "I was trying to make a very Tasmanian cake, from the nuts to the oil and the flour."
We used home-killed duck and goose breasts, which were of indeterminate age. Young, commercially available breasts will be more tender. To smoke, you can build a...
Cassoulet is a bean dish that is heady with meats cooked or cured in different ways. On the show we used a home-kill lamb and goose, but you can adapt using your...
I used butter I’d made from Maggie for this, but any butter will do. Black truffles can be heated to bring out their flavour, and that’s what I was aiming at with...
A tender cut from the leg has the best flavour, though many people find loin the easiest to work with. Don’t worry if you don’t get the truffle, it’s nearly as...