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Gourmet Farmer Afloat

Matt Evans takes a break from the farm to head off on the adventure of a lifetime. Cook your favourite recipes from the show.

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Episode guide

A historic voyage of gastronomy around Tasmania

In Gourmet Farmer Afloat, Matthew Evans takes a break from the farm to head off on the adventure of a lifetime with his buddies Nick Haddow and Ross O’Meara.
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14 minutes with the lads from Gourmet Farmer Afloat

With feet back on dry land, we chat to Matthew Evans, Nick Haddow and Ross O’Meara about bunking up, early settler cooking and standout seafood moments from the...
Coming soon 2016

All new Gourmet Farmer, season 4

Change is afoot on Fat Pig Farm. Matthew is about to go full circle – from reviewing restaurants to building his own.
Back on Fat Pig Farm

All the recipes from the original Gourmet Farmer series

Former Sydney restaurant reviewer Matthew Evans is living the dream in Tasmania in Gourmet Farmer: growing his own food, raising his own livestock and sharing...
Make it from scratch

DIY Deli: dairy, cured meat, preserved veg

In a series of short videos, Matthew explains how to make your own dairy products, cured meats and fish, and preserved vegetables.
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Matthew says ...

Matthew Evans on what he's learned from his culinary voyage around Tassie.

17 Sep 2015 - 5:12pm

Comment: Pass the possum, thanks

Matthew Evans examines our British colonial roots and how they've shaped our palate. When it comes to Modern Australian cuisine, we must accept that possum, not salmon...
17 Sep 2015 - 5:12pm

Comment: We should eat more veal

As a nation with a dairy industry, is it incumbent upon us to eat more veal? Matthew Evans urges us to look beyond the European model, and to consider a better...
17 Sep 2015 - 5:13pm

Comment: Nose-to-tail eating calls for heart and mind

Nose-to-tail eating isn't just for those rearing their own beasts; it can extend to the tips of silverbeet, the head of a prawn, the cheek of a flathead. As...
17 Sep 2015 - 5:13pm

Comment: Ode to Chinkiang vinegar

What we eat today is influenced by all kinds of cuisines. Matthew Evans salutes a nation of eaters who have opened their minds, and their pantries, in the last...
17 Sep 2015 - 5:13pm

Comment: The within-coee diet

Matthew Evans reflects on the uniqueness of Tasmania's microclimates, small-scale agriculture, and boundless diversity. The experience of filming Gourmet Farmer...

Recipes from Gourmet Farmer Afloat

French

Sauce vierge

This fresh tomato and basil sauce is one of the French classics, and what better place to make it than at Recherche Bay - home to a 200-year-old French garden....
French

Roast lamb shoulder with rosemary and anchovy

The combination of lamb, rosemary and anchovy is surf and turf at its finest and I couldn’t think of a better dish to finish our journey on. This method of...
Australian

Saffron custard with caramelised apples

We must have been a great disappointment to our skipper on Solquest, Garth Wigston. In all the time we sailed, we were so focused on savoury food, we didn’t...
French

Brandade

This dish, based on the provençale classic, is even better when made with fish you’ve salted yourself. We used stripey trumpeter, lightly cured for a few days,...
Japanese

Skipjack tuna sashimi with salted onions and ponzu sauce

It would have been a crime to spend as much time on board fishing as we did, and not serve at least some of our haul sashimi-style. What matters is not so much...
Jewish

Salt beef

I have fond memories of the 24 hour bagel shop on Brick Lane in London where I spent many an early morning devouring salt beef bagels. Salting beef is an age old...
Thai

Stripey trumpeter hot and spicy soup

A hot and spicy soup is supposed to be a bit sour, a bit thin, and quite aromatic. This one is milder than some, because I wanted the sweetness of this incredible...
Australian

Grilled stripey trumpeter wings

These grilled fish wings are especially good. The wing is the bit beautiful sweet meat attached to the pectoral fin, just behind the gills, and is often wasted...
Modern Asian

Egg-white battered abalone fritters

After cooking some abalone fritters on the boat that Matthew wasn’t too impressed with, I decided to spruce up the recipe for our abalone cook-off. Served with a...
Australian

Crumbed abalone with Meyer lemon mayo

This totally delicious, albeit simple, dish of crumbed and fried abalone was shown to me by fellow diver Mic Giuliani, but it didn’t really cut the mustard with...
Chinese

Chinese braised oxtail with mushrooms and tofu skin

I love the earthy flavour of this very Chinese slow-cooked oxtail dish. The tofu skin is mostly all about texture but you can leave it out if you prefer. Serve...
English

Beef tongue with salsa verde

Every cow has a tongue. And everybody just wants to eat the fillet or the sirloin. Which means other cuts often go to waste, especially offal. Luckily the tongue...

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