#GourmetFarmer

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

Cooked at home these taste great. Cooked next to the river mouth where you caught them? They taste even better.
Taking it back to basics, Matthew Evans has all the sweet tips when it comes to whipping up the easiest desserts. #GourmetFarmer
Matthew Evans shares how to get cultured by embracing your 'mother'.
Matthew Evans has finally embraced his Welsh ancestry and finds that the country’s little-known cuisine shouldn't be overlooked.
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...

Gourmet Farmer recipes

What’s really important in this dish is that the water is ice-cold and the fish is just out of the fridge. Don’t let the batter sit for any length of time, and...
Choose wild Australian caught prawns that come from certified fisheries.
This is my version of paella. You can, of course, add some chicken or rabbit thigh early on (when you start the rice) to make it more of a mixed meal, but prefer...
I first ate this dish in Papua New Guinea, where the sharpness of lime is used to pickle the fish, in a way not dissimilar to the ceviche of South America. Here,...
Squid and calamari are abundant, and they replenish their stocks quickly. Choose to eat Australian caught Gould’s Squid from the Commonwealth Southern Squid Jig...
Choose sardines as a healthier and more sustainable alternative to larger, less sustainable fish, and choose Australian sardines over imported canned sardines....
Skipjack tuna, otherwise known as striped tuna, is amazingly underrated. If it’s line caught and bled, like the best sashimi fish always are, it’s terrific raw,...