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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 to live off the grid.
In keeping with seasonality, here is a three course meal plan a la Matthew Evans to refresh your palate, using his best recipes from across the past five seasons of Gourmet Farmer.
Entrée
Start your party with a few tasty little pastries. Leek and bacon is a no-brainer pairing. Matthew Evans supplies the recipe for the yoghurt cream pastry, and after that much work you’ll be hoping there are extras to enjoy for lunch in the week.
Leftovers won't go to waste. Source: Alan Benson
Main
To confit meat is to cook it in its own fat. Set a chicken to slowly blip away in a tray of sage-scented chicken or duck drippings and you’ll be laughing. The meat will be soft and falling off the bone, perfect for flaking over a vinegared salad.
Crisp skin in the oven for an extra-indulgent finish. Source: Tim Thatcher
Dessert
Go out with a bang and try out Matthew’s pepperberry ice cream recipe. Hear us out, pepper has too long been pushed into a corner with other savoury spices, but its native Tasmanian cousin is here to show you its floral side.
Even Matthew's son Hedley likes it. Source: Scott Sinclair
How hard can it be?
More Matthew Evans
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