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Season 3
Episode 1:
Good food needs good soil
Episode 2:
Fermented Flavours
Episode 3:
The Elegance of Good Ideas
Episode 4:
Food for the Land
Episode 5:
The Apple of my Eye
Episode 6:
Living the Dream
Episode 7:
The Hungry Patch
Episode 8:
Little Wonders
Episode 9:
Two for One
Episode 10:
A Year in the Life
Episode 1:
Goodbye Puggle Farm
Episode 2:
Money Matters
Episode 3:
Happiness is Handmade
Episode 4:
Nose to Tail
Episode 5:
Wallaby, Mushroom and Chips
Episode 6:
Fire in the Oven
Episode 7:
The Final Countdown
Episode 8:
Grand Opening
Episode 9:
Sausage Party
Episode 10:
Reap What You Sow
Episode 1:
New Farm
Episode 2:
Chickens, Vegies and Polytunnel
Episode 3:
Festivale
Episode 4:
Smoker
Episode 5:
Shop Special – Cheese, Saffron, Sloe Gin
Episode 6:
Breaking Down a Pig
Episode 7:
Cellar Door and Wine Growing Road Trip
Episode 8:
Beef
Episode 9:
Fish
Episode 10:
Feast
Episode 1:
The Business Of Pig Farming
Episode 2:
North West Long Table Lunch
Episode 3:
Beer
Episode 4:
Gone Kayaking
Episode 5:
Chinese New Year
Episode 6:
A Burgeoning Empire
Episode 7:
Flinder's Island
Episode 8:
Wild Food
Episode 9:
Viva Italia
Episode 10:
Vive La France
Episode 1:
Goats Milk Ice Cream
Episode 2:
Pigs Prosciutto and Offal
Episode 3:
Passata and Fishing
Episode 4:
Apples and Cider
Episode 5:
Chicken Dispatching and Abalone Diving
Episode 6:
Cheese and Dairy
Episode 7:
Highland Deer
Episode 8:
Illegal Dinner
Episode 9:
Sourdough Bread and Cakes
Episode 10:
Paddock Final Lunch
Episode 1:
Recipes
Episode 2:
Making Pickled Cabbage
Episode 3:
Making Salted Fish Roe - Pottage
Episode 4:
Making Pickled Fish
Episode 5:
Making Preserved Tuna
Episode 6:
Making Capsicums Sott'olio
Episode 7:
Making Preserved Mushrooms in Vinegar
Episode 8:
Making Dry-Cured Hot-Smoked Bacon
Episode 9:
Making Bresaola
Episode 10:
Making Toulouse Sausages
Episode 11:
Making Butter
Episode 12:
Interview
Gourmet Farmer Season 3 Episode 6 Online
Overview:
Matthew Evans once trained as a chef before he crossed to the dark side of the industry and became a restaurant reviewer. After five years and 2,000 restaurant meals as the chief reviewer for the Sydney Morning Herald, he came to the slow realisation that chefs don’t have the best produce in the land, normal people who live close to the land do. So he moved to Tasmania, to a small patch of earth, where he’s raising pigs and sheep, milking a cow and waiting for his chickens to start laying.
