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1-50 of 52
- 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.
- After selling his original Puggle Farm, Matthew Evans moves his family to the much larger Fat Pig Farm, where he has a dream to build a farm to table restaurant in the upper paddock.
- Money is flying out the door as Matthew Evans builds a new house and farm to table restaurant at Fat Pig Farm.
- With the new house nearly complete and the restaurant finally underway, Matthew Evans goes in search of inspiration for dishes to put on the menu at Fat Pig Kitchen.
- After slaughtering a cow on the farm, Matthew Evans wants to honour its life with a complete nose to tail experience - meaning using its meat, its offal and its hide.
- With native wallabies grazing the same pasture as his livestock, Matthew Evans needs to come up with a solution that allows both to co-exist.
- Matthew Evans begins the month-long build of an enormous outdoor wood-fired oven for the imminent opening of Fat Pig Kitchen.
- The big day is nearly here, but with a forecast of snow and sleet, will Matthew Evans be ready for the grand opening of his new farm-to-table restaurant, Fat Pig Kitchen?
- Guests battle the sleet and snow to arrive for the soft launch of Matthew Evans' new plate-in-a-paddock restaurant in Southern Tasmania.
- Fat Pig Farm is now open for business, with a regular Friday service, a market stall and a sausage-making workshop.
- A food critic arrives to write a review of Fat Pig Kitchen, and Matthew Evans goes full circle - from critic, to criticised.
- Matthew's Fat Pig Farm Kitchen has been feeding people for over a year now, but he knows that the quality of his food is only as good as the soil it comes from; so, he embarks on a 12-month mission to transform the food he serves.
- Autumn has come around on the farm and Matthew has been told goats are the natural solution to tackling the farm's blackberry problem.
- With Winter setting in Matthew welcomes a herd of goats to solve his blackberry infestation without using a single pesticide.
- 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.
- With Sadie and Hedley away, Matthew has got his work cut out for him managing the farm on his own and repairing winter rot in the farm's apple orchards.
- 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.
- 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.
- With Spring in full swing and bugs in abundance, Matthew invites an insect scientist to survey the health and wealth of the farm's insect population.
- It's high summer and Matthew is focused on making the most of the garden's first flush of raspberries.
- It's been five seasons and lots of hard lessons since Matthew set out to transform his cherished slice of Tassie into a farm that grows healthy food while regenerating healthy soils. He's tried it all, so which ideas worked or didn't?
- The transformation from big city living begins as Matthew, a novice yet determined farmer, settles into his rural haven.
- Pork is on the menu as Matthew makes prosciutto and learns what to do with offal, and buys his own little piglets.
- Swapping land for sea, Matthew and his mates embark on a fishing adventure and return in time to harvest late-ripening tomatoes.
- Matthew sets up his partnership with an artisan producer at Salamanca Markets and learns some valuable lessons: long hours, hard physical work and low profit margins.
- 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.
- Matthew's farm is not yet a land of milk and honey, but he does his best for the milk component.
- It's winter and time to head off the farm for another culinary adventure, deep in the central highlands of Tasmania.
- Hosting a Bastille Day lunch to showcase a range of delicacies to loyal stall patrons seems like a good idea- but it's illegal.
- Baking is always a good option in winter so Matthew focuses on bread, cakes and biscuits.
- 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.
- Matthew had gone from single guy to family man so it's time to get serious about bringing home the bacon.
- Matthew, Ross and Nick dream up a new business idea: long table lunches in the outer reaches of Tasmania featuring local produce.
- Matthew's Puggle Farm is under shade and too wet for most of the year, which has hindered his farming aspirations. The experience has confirmed that he does want to pursue this farming life more seriously. Now Matthew wants to upscale.
- It's a year of experimentation and Matthew has kept chooks for eggs, but now he'd like to get heritage chickens at Puggle Farm to free range for their meat.
- Matthew has been planning to build a commercial kitchen but the cost is prohibitive. Ross tells him about a caravan fitted out with a commercial kitchen that's for sale on Bruny Island.
- Inspired by last year's trip to France, Matthew decides to add a couple of geese to his menagerie, and while picking them up off a local farmer, he is distracted by a home-built cold smoker.
- Matthew and Nick's new shop venture, A Common Ground, provides many challenges: meeting demand with a varied supply of seasonal local produce; and maintaining commitment to ethically grown and prepared food whilst managing the bottom line.
- Matthew is keen to use all parts of the pig to ensure he's adding as much value as possible to his future porkers.
- Nick has bought himself a wine fermenter and is hoping to enlist both Matthew and Ross to make a barrel of their own vintage.
- Fifty acres of pasture is a lot of grass to manage and the local NRM, who are the mob who consult on how to improve and maintain a healthy farm...have told Matthew he desperately needs to get animals to graze his grass.
- Matthew, Nick and Ross go on a sailing adventure to Maria Island on Tasmania's east coast.
- It's been a year since Matthew expanded his business and bought the new farm, and it's been a steep learning curve for both him and Sadie.
- All is not well on the farm when Daisy the cow falls ill.
- Matthew reckons he's earned a break from the farm and heads off on a kayaking adventure with his mates Ross and Nick.
- Matthew gets a surprise request from a Serb to provide suckling pig for a Sino-Serbian New Year's feast.
- Matthew and Ross decide to expand their market stall and go in search of new products, including Pigeon, Rabbit and Wallaby.
- Matthew, Nick and Ross take their long table lunches business to a new level when they host a lunch on Flinders Island, bringing nothing with them other than salt, pepper and olive oil.
- Matthew sets out on a challenge to see if he can create a meal from wild food that's free for the taking.
- An invitation to Italy affords Matthew the opportunity to learn how to make salami the traditional way.