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Season 5 Episode
- Season 0 Recipes
- Season 0 Making Pickled Cabbage
- Season 0 Making Salted Fish Roe - Pottage
- Season 0 Making Pickled Fish
- Season 0 Making Preserved Tuna
- Season 0 Making Capsicums Sott'olio
- Season 0 Making Preserved Mushrooms in Vinegar
- Season 0 Making Dry-Cured Hot-Smoked Bacon
- Season 0 Making Bresaola
- Season 0 Making Toulouse Sausages
- Season 0 Making Butter
- Season 0 Interview
Gourmet Farmer - Season 0
0.00 30 minutes 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.
