Eating from farm to plate might be a touch unachievable for most of us urban folk, but if you’re in the mood to put in some elbow grease there is the satisfying reward of a home-cooked meal. Consider it skills-building for when you move to Tasmania someday to live off the grid and become an artisanal cheesemaker.
In keeping with seasonality, here is a three-course meal plan a la Matthew Evans, using his best recipes from across the past five seasons of Gourmet Farmer.
Entrée
How about a nice freshly baked focaccia with cultured butter and a wheel of fresh cheese? Well, you’d better get cracking because we literally have the recipe for homemade butter and cheese. Embrace the #GourmetFarmer life.
Olive and rosemary focaccia
Goes great with a slice of cheese and slather of cultured butter. Source: Alan Benson
Main
Autumn can be a bit chilly, especially in Tasmania, so a big plate of steaming choucroute will pair well with falling leaves and a glass of wine.
Choucroute
Wholesome and hearty Alsatian comfort food. Source: Gourmet Farmer
Dessert
Don’t let the simplicity of this recipe fool you, the classic English fool is soft, sweet, fruity and will give mousse a run for its money. Pair with honey biscuits on the side, crumbled on top, or alongside a post-meal beverage.
Blackberry fool
A fruity custard / mousse lovechild. Source: Tim Thatcher
Pair with:
Pot-roasted quince
How hard can it be?
Matthew Evans is back in his brand-new series of Gourmet Farmer, 8pm Thursday nights from August 1 on SBS and SBS On Demand. Visit the Gourmet Farmer website for recipes, the episode guide and more.
