Gourmet Farmer Season 1
Matthew Evans once trained as a chef before he crossed to the dark side of the industry and became a restaurant reviewer. After five years and 2,000 restaurant meals as the chief reviewer for the Sydney Morning Herald, he came to the slow realisation that chefs don’t have the best produce in the land, normal people who live close to the land do. So he moved to Tasmania, to a small patch of earth, where he’s raising pigs and sheep, milking a cow and waiting for his chickens to start laying.
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Gourmet Farmer
2010
Matthew Evans once trained as a chef before he crossed to the dark side of the industry and became a restaurant reviewer. After five years and 2,000 restaurant meals as the chief reviewer for the Sydney Morning Herald, he came to the slow realisation that chefs don’t have the best produce in the land, normal people who live close to the land do. So he moved to Tasmania, to a small patch of earth, where he’s raising pigs and sheep, milking a cow and waiting for his chickens to start laying.
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Gourmet Farmer Season 1 Full Episode Guide
Matthew is nearing the end of his first year on the farm and it’s time to reflect on lessons learned and to celebrate his accomplishments with old mates and new friends.
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Baking is always a good option in winter so Matthew focuses on bread, cakes and biscuits. Matthew now grows and makes most of what he needs. except for bread.
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Hosting a Bastille Day lunch to showcase a range of delicacies to loyal stall patrons seems like a good idea - but it's illegal.
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It’s winter and time to head off the farm for another culinary adventure, deep in the central highlands of Tasmania.
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Matthew's farm is not yet a land of milk and honey, but in this episode he does his best for the milk component.
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Matthew's crash course in agrarian ways finds him settling into the routine of life on the farm, but that also brings new and confronting challenges.
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Matthew sets up his partnership as an artisan producer at Salamanca Markets and learns some valuable lessons: long hours, hard physical work and low profit margins.
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Swapping land for sea, Matthew and his mates embark on a fishing adventure and return in time to harvest late-ripening tomatoes.
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Pork is on the menu as Matthew makes prosciutto and learns what to do with offal, and buys his own little piglets.
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The transformation from big city living begins as Matthew, a novice yet determined farmer, settles into his rural haven. His visit to local Swiss goat cheese producers inspires him to make goat's milk ice cream for the upcoming Taste of Tasmania. It's a sell-out success and he's encouraged to start his own line of artisan foods.
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