#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

"This soup uses a small amount of bacon for flavour, so make sure you use a well-made bacon with a good smoky flavour from a well-raised pig. I reckon your local...
"I don’t mind stirring risotto after work – it’s a good way to unwind. This recipe is a favourite when the new season peas and asparagus are about. Just get...
"With regard to animal welfare and the environment, kangaroo is one of the best meat options going." Matthew Evans, For the Love of Meat
"The cheese, nuts and eggs in this tart contain all the protein you need for a great meat-free option. Spring garlic is the first garlic of the season, before the...
"Okonomiyaki is a savoury Japanese pancake that’s great for using small amounts of leftover meat. Pork belly is popular, but if you want to adopt a nose-to-tail...
"Tagliata means ‘sliced’ in Italian, and traditionally you would serve this grilled steak with rocket and parmesan. But I find you can make a smaller amount of...
"Keema is a dish from the sub-continent often made with mutton. It can be served on rice, in samosas, and you’ll also find it served in buns on highways in India....
"If you’re going to roast a chicken, try to get at least three meals out of one chook. Serve lots of vegetables with the roast so you’ll have leftover meat to...
"Socca is a flatbread made from chickpea flour. It is traditionally cooked in a wood-fired oven, giving it a charred and smoky flavour. You can almost recreate...
"The hero of this dish is the dahl, made with creamy coconut milk and fresh tomato. The fish plays a supporting role, which makes for an excellent light-on-meat...
"Panch phoran is a Bengali five-spice mix. You can buy it in some spice shops, but it’s easy enough to make your own, and it’s so addictive, I’ve given you a...
"There are quite a few ethical butchers and producers making a decent black pudding these days. If you can’t find it, substitute with a thick-cut, well-raised...