#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

I am a huge fan of a baked egg dish. This one uses the flavour of capsicum with the glorious smoky paprika aroma of good dried chorizo. (Also try Matthew Evans'...
I adore a fool, which is essentially a soft, mousse-y concoction of fruit and cream, or in this case, fruit, custard (yummo!) and cream. Use any soft fruit that...
We like to get our own back on the weeds that invade our farm, and this soup is just the thing to pay back stinging nettles. You’ll need to use gloves and long...
This Italian-inspired recipe uses the perfect flavour partners of chilli and garlic to bring to life one of Tasmania’s finest seafoods – the abalone. You need to...
When we cooked this on the beach, it was a great way to use up some young broad beans from the garden, and flavour the sauce with our own prosciutto. You could...
This is a tandoori-inspired dish, where the marinade creates a delicious colour and keeps the fish moist. The idea is that the subtle spices enhance, rather than...
The keys to good braun are good stock and a good press. Most people get access to good stock but braun presses are hard to come by these days. You can rig one up...
This is Matthew’s take on a traditional Scotch broth soup, using the intense flavour from beef shins paired with robust root vegetables and the nuttiness of spelt...
Cotechino, like other Italian cured meats, combines pork meat with spices but with the extra distinctive element of using the skin (or rind) minced up with the...
It’s the combination of chocolate and pig’s blood that is the base of sanguinaccio, with variations of nuts and fruits around Italy. Mic’s recipe is based on his...
"Twice cooking pork is a sure way to keep it moist and tender and delicious" says Matthew Evans. "The better the pork you can buy, especially some older breeds,...
Truffle sausages are a variation on the coarsely ground Italian sausage and the French Toulouse. They are, at their pinnacle, minced-up roast, with no emulsifiers...

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