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This series follows the well known food critic Matthew Evans as he finds and settles into a farmlet in rural Tasmania. To succeed in this new venture he must learn about the best animals to rear, how to plant a fruitful garden and to cook with a woodfired oven. Matthew's philosophy is that to really know our food, to trust our food, we need to have an association, or at least knowledge of, those that grow it or rear it for us. The more degrees of separation from our food, the less it resonates in our lives.
After having the health of his farm soil tested Matthew receives the results and needs to explore new ways to rest and rehabilitate the damaged earth in his pig paddocks. He experiments with an acorn pig feed and builds his own mobile chicken pen to fertilise the soil with their life-giving poo.
If there is an art to outdoor cooking than why not have a barbecue that's a work of art. Matthew realises a long held day dream when he installs an incredible outdoor fire pit built by one of Tassie's most talented blacksmiths, and with his farm work done Matthew finally catches something from the ocean worth bragging about.
It's Spring on Fat Pig Farm—the hungry patch—everything is furiously growing but there is almost nothing to harvest yet. Matthew creates an incredible pie with the few things that are available in the garden and learns the intricacies of how to forage for wild food in Tasmania.
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