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#GourmetFarmer

Venture with us to Tassie, as Matthew Evans graduates from novice farmer to restaurateur.

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Cultured

How can this 'mother' help you ferment at home?

Matthew Evans shares how to get cultured by embracing your 'mother'.
Farming for good

Where do you sit on the spectrum of what is acceptable to eat?

For Matthew Evans, "meat is an indulgence and it does cost the earth something," but there are ways to minimise the damage and wastage.
past on a plate

Nobody should put Welsh food in the corner

Matthew Evans has finally embraced his Welsh ancestry and finds that the country’s little-known cuisine shouldn't be overlooked.
Full circle

From restaurant critic to restaurateur: Matthew tells all

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
10-part series

Episode guide | Gourmet Farmer S4

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...
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Matthew makes...

Matthew Evans shares his tips and tricks to cultivating, cooking since settling down in Tassie.

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heavenly haloumi

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
Crumble your way to the top

12 crumbles that'll have you skipping straight to dessert

Feeling crumby? It's nothing that a delicious, comforting crumble can't fix. (With ice-cream, of course!)
Hot spud

How to make the perfect potato chip

Fluffy on the centre, crisp and golden on the outside, a good potato chip is one of life’s greatest eating pleasures.
Make your own

7 ways to nail homemade cheeses

DIY cheese is easier than you think! Impress your guests with this selection of very cheesy (and homemade) offerings.
home brewing

How to brew your own batch of cider at home

Time to add 'backyard brewing baron' to your CV.
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Gourmet Farmer recipes

Australian

Baked red capsicum with chorizo and egg

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'...
Italian

Cotechino

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...
Italian

Pasta gricia

If you thought pasta needed a sauce, then you probably haven’t been using the best cured meats, the best pasta and the best cheese. A secret is in using some of...
Irish

Pan-fried kassler with colcannon

A bit of cross-cultural liberty has been taken with the cured smoked loin. I love the flavour of potato with kale or cabbage, known in Ireland as colcannon, and a...
Italian

Ciccioli

Yum. You know that gorgeous flavour of crackling from good roast pork? Well, when you render down fat to get pure lard, you end up with small crunchy bits that...
Italian

Minestrone with lardo

A good minestrone is one that has the feel of the season. In spring it may have peas and asparagus. In winter, cabbage and more beans. I like to add a paste of...
English

Ploughman’s lunch

I spent many a lunch in the UK looking for a ploughman’s lunch that would satisfy a teenage boy with a penchant for exercise. Most were small and ordinary. A real...
English

Big black pudding fry-up

I grew up with the occasional fry-up and still love it. Give me a plate of fat bacon, sausages, and black pudding, with a well-browned piece of fried bread, and I...
English

Baked beans with black pudding

I make baked beans all kinds of ways, but this one is a really rich, indulgent version. It's well worth trying to source the best quality black pudding you can.
Matthew's recipes online
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