#GourmetFarmer

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

Good things take time and food is no exception. Whether you stew, braise, roast or simmer, here's how you can go scrumptious by taking it nice and easy.
Could composting toilets and humanure be the practical answer to our ever-expanding resource problems?
Feeling crumby? It's nothing that a delicious, comforting crumble can't fix. (With ice-cream, of course!)
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 Evans has finally embraced his Welsh ancestry and finds that the country’s little-known cuisine shouldn't be overlooked.

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...