Gourmet Farmer
Season 2
Australia's most feared food critic, Matthew Evans, has chucked in his city life for small farm living in Tasmania where he'll have to learn from scratch how to grow and rear his own food.
Where to Watch Season 2
10 Episodes
- The Business Of Pig Farming
E1The Business Of Pig FarmingIn Season 2 of Gourmet Farmer we're in for a surprise. Matthew now has his own family - partner Sadie and son Hedley, to add to his growing menagerie on the farm. It's time to get serious. He has a family to feed and a pig business to grow. To do this, he needs to build infrastructure on the farm to cope with the extra pigs, and find new ways to sell his increasing supply of pork products. - North West Long Table Lunch
E2North West Long Table LunchWhile on the North West coast of Tasmania, herding cattle across the ocean at low tide to Robbins Island, Matthew has a new business idea. The Wagyu beef that he samples here - at Hammond farm, is the best he's ever eaten. Sadly, only foreigners get to taste it. With Nick and Ross, Matthew brainstorms an idea for Long Table Lunches, where the three of them will create multiple course menus from produce sourced exclusively from the local area. As they head up to the North West coast to spend a week sourcing produce, the weather turns bad and the `paddock' lunch they envisaged is under threat. And after locating a barn as an alternative, they find they've bitten off more than they can chew and race against the clock to feed everyone before the guests get too drunk and consume all their profits. The food, however, is a standout, and guest leave contented, while Matthew, Nick and Ross conclude that it was a great - if not that profitable experience. - Beer
E3BeerMatthew starts to get hard core with his locavore philosophy when he decides to learn how to make his own brew. Unfortunately, his lesson is interrupted when he finds out his beloved cow Maggie has fallen ill after giving birth to a calf. After a rough patch, Matthew picks himself up and goes out in search of wheat substitutes for his breadmaking and tries out some spelt. - Gone Kayaking
E4Gone KayakingMatthew reckons he's earned a break from the farm and heads off on a kayaking adventure with Ross and kayaking expert, Nick. They're resolute in insisting on packing nothing but two-minute noodles, as the Picton River is sure to supply a bounty of fish. Alas, Matthew and Ross prove to be less than naturals on the water, and the fish prove to be totally absent. Resisting the temptation to head into a fast food outlet as they're kayaks approach a small town, they call up a sushi maker who has a smarter idea for catching fish, and who prepares a spectacular meal. - Chinese New Year
E5Chinese New YearMatthew and Ross receive a request from Serbian man John Jovanovic for suckling pig, while manning their Salamanca stall. The suckling pig is to be served at a Sino-Serbian New Year's feast. Matthew is intrigued and offers up a piglet in exchange for a seat at the table. He discovers that his customer is married to a Chinese woman, Janette, and that after less than satisfying Chinese New Year meals at restaurants, they now host their own. - A Burgeoning Empire
E6A Burgeoning EmpireMatthew and Ross have a stall at a new farmers' market, where you can only sell what you grow or source from providores who don't have the means to sell their own product. They see this as an opportunity to expand and try out a few new products. First is B'stilla, a Moroccan pigeon pie that they source from Phil Newton. Next, they go hunting for wallaby and rabbit - produce which is growing in plague proportions and which they can acquire at little cost. While Ross prepares wallaby pie, Matthew goes in search of a rabbit recipe from opera singer Maria Lurighi. - Viva Italia
E9Viva ItaliaMatthew's pork business is growing, however he faces a problem with irregular supply. Due to breeding cycles, he either has too much or not enough. If only he could find a way of preserving pork that would allow him to smooth out supply. Fortunately, Matthew's been invited to Italy as part of Slow Food's annual tasting salon. He decides to use this as an opportunity to learn how to make salami the traditional way with local butchers. - Vive La France
E10Vive La FranceMatthew continues his exploration of preserving pork by heading off to meet some French providores - experts at preserving high-end product in cans - something Australians associate with Spam. Matthew returns enthusiastic with his findings, only to discover Australian health laws make such a venture prohibitively expensive and uncertain. Luckily, he's found a butcher with a cool room where he can create sausages to test out at his stall.
