#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

Spelt is an old relation of wheat with a very hard grain and moderate gluten. It gives bread a very attractive aroma and nutty flavour. For this recipe if you don...
This recipe for Czech liver sausage uses a whole pig - and then some. Heart, lungs and liver are added, as well as an additional pig's head. Matthew says "it's a...
Pickling is a pretty straightforward process but it’s good to consider your ingredients before you start the recipe. Matthew Evans says, “The better quality...
You can add extra flavour to preserved capsicum by adding peppercorns, garlic and bay leaves to the olive oil in each jar.
Try Matthew Evans' easy recipe for pickled cabbage, which is really a quick version of sauerkraut, fermented over a few days rather than a few months. It is...
Preserving tuna is a great way to store fish that you cannot eat in one go. The flavour obtained is far superior to tuna in a tin and rarely found in the shops –...

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