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#GourmetFarmer

Venture with us to Tassie, as Matthew Evans graduates from novice farmer to restaurateur. S4 airs 7.30pm, Wed nights on SBS.

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Crump-it

Hole-y moly: Check out these globetrotting crumpets

If you love your crumpets then you'll want to join (and devour) these gallivanting stacks.
Got milk?

10 ways to milk beyond your daily cuppa

It's time to start winning the race against the use-by clock.
Dough-gooder

Gourmet Farmer guide: In the dough

When it comes to expert baking and all things dough-y, these are the tips that you 'knead' to know. #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...
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.
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Matthew's recipes online

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.
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