I’m a big fan of personal challenges, but I wonder if Matthew Evans has bitten off more than he can chew?
Matthew, with his partner Sadie and son Hedley, are now living on a small farm in Tasmania. He tries his hand at farming and experimenting with making artisanal produce. Farming for three – how hard can it be?
I can’t believe he named his pigs cassoulet and prosciutto!
Matthew starts up-scaling his farm by expanding from two pigs to 22. He sets about coming up with ways of preserving and selling the extra pork produce from more than just his market stall. An invitation to Slow Food’s Salon in Turin affords him the opportunity to travel abroad to Italy and France. There he learns skilled ways of preserving meat which could help him balance his ‘drought or glut’ issues.
With his good friends Nick and Ross, a new business idea is born – A Common Ground. The aim of his new business is to travel to remote locations around Tasmania to set up a long table, and cook multiple course menus from produce sourced solely from the area. Whether or not locals and mainlanders will travel the miles and pay the price for a genuine locavore experience is yet to be seen.
Look out for the memorable Kayak trip down the Picton River with Nick and Ross.
I’d give the farming a miss, but I’d love to make a documentary on food.
The second series of Gourmet Farmer commences Thursday 25 August at 7.30pm on SBS ONE.