Gourmet Farmer
Gourmet Farmer is a TV show on SBS ONE. The program has been available since 2024. A total of 38 episodes have been broadcast, most recently in November 2024.
Last episode
26:51
26:51Gourmet Farmer
It’s now been twelve months, four seasons, and lots of hard lessons learned since Matthew set out to transform his cherished Fat Pig Farm. With ingenious ideas to grow healthy food and regenerate healthy soil for generations to come, he’s tried it all. What ideas worked and what...
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25:57With Spring in full swing, Matthew begins to understand just how important insects are to the ecosystem and health of his farm and his food.
25:53It's Spring on Fat Pig Farm. Everything is furiously growing, but there is almost nothing to harvest yet, so Matthew needs to make do and forage for some springtime food ideas.
25:42Matthew realises two long-held daydreams when he installs an incredible outdoor fire pit and finally catches something from the ocean worth bragging about.
25:04After having the health of his farm soil tested, Matthew explores a flavoursome way to keep his pigs fed, while using his chickens to rehabilitate the damaged soil in his pig paddocks.
25:33With Winter setting in Matthew begins to tackle Fat Pig Farms long-term soil health by planting an edible native garden and using an age old form of landscaping that will benefit his farm for hundreds of years.
25:54Its Autumn on Fat Pig Farm, and Matthew considers buying some goats to tackle the farm’s blackberry problem. The garden is overflowing with veggies, so Sadie trades some excess tomatoes for fermented miso paste.
25:55With his new farm to table restaurant up and running for a year now, Matthew takes up the ambitious challenge of improving the quality of his food by exploring natural ways to nourish his soil using regenerative agriculture.
Season 4
26:47
26:47A food critic arrives to write a review of Fat Pig Kitchen, and Matthew Evans goes full circle - from critic, to criticised.
24:27Guests battle the sleet and snow to arrive for the soft launch of Matthew Evans' new plate-in-a-paddock restaurant in Southern Tasmania.
24:27The 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?
24:24Matthew Evans begins the month-long build of an enormous outdoor wood-fired oven for the imminent opening of Fat Pig Kitchen.
24:27With native wallabies grazing the same pasture as his livestock, Matthew Evans needs to come up with a solution that allows both to co-exist.
24:26After 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.
23:08As their new house nears completion, Matthew and Sadie turn their minds to filling it up with artisan, hand-made objects - be it a green-wood milk stool, a ceramic crock for sauerkraut, or a custom timber kitchen created by a boat builder. And with the restaurant foundations finally being laid, Matthew goes in search of in...
24:29As the building of his new house on Fat Pig Farm gets underway, Matthew sets about improving other areas of the farm in preparation for his new farm-to-table restaurant. Produce needs to be source, the vegetable garden needs a major overhaul - but at the moment, there is a lot more money going out the door than coming in.
24:29After 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. When the doors are flung open, Matthew will be put to the test as a restaurateur. Food critic turned farmer turned restaurateur - how hard ca...
Season 2 23:59
23:59 Expired
In the final episode, Matthew continues his exploration of the possibilities of preserving pork by heading off to meet some French providores - experts at preserving high end product in cans. Matthew returns enthusiastic with his findings, only to discover Australian health laws make such a venture prohibitively expensive ... 23:41 Expired
Matthew has been invited to Italy as part of Slow Food’s annual salon. While there he learns to make salami the traditional way with local butchers. This gives him an idea for how to preserve pork when he has an excess supply back home in Tasmania. 23:56 Expired
On a bushwalk with a park ranger, Matthew samples some native produce which gets his mind to thinking about what else is growing wild closer to home on his farm and around Hobart. He goes mushrooming with Tom Samek and wild food expert Anita Wild and he finds wild greens growing literally at the front gate. But Matthew is ...