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
Pizzaiola means ‘in the style of the pizza maker’ according to Evans, and it’s pretty much just 'pizzafying' anything you can find. Follow the simple rule of a tomato base and cheese topping and you’re laughing. A pan of pizzaiola and pile of Sardinian flatbread for dipping won’t be ignored as an easy dinner party entrée.
Yellow tomatoes give this dish a fun pop of colour. Source: Tim Thatcher
PAIR WITH:
Sardinian flatbread
Main
For the main event, a stunning pie filled with wilted greens, cheese and egg, and wrapped in flaky yoghurt pastry. A slice of this is sure to impress, but if everyone’s saving room for dessert, it makes excellent leftovers. Throw in a confit chicken leg for protein, or vegetable side salad.
Just look at that golden crust. Source: Tim Thatcher
Dessert
Finish the night on a light note with these rose geranium and raspberry jellies. It’s spring and the flowers are in full bloom, but if you don’t have any pelargonium graveolens in your garden, a dash of rosewater will suffice in place.
The perfect end to a meal; sweet but not sickening. Source: Tim Thatcher
NOT FULL YET?
Welsh cakes
How hard can it be?
Matthew Evans is cooking up a storm in his brand-new series of Gourmet Farmer, 8pm Thursday nights from August 1 on SBS and SBS On Demand. Visit the for recipes, the episode guide and more.
