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Well - it's true, he did! And we're stoked we can too - raw milk cheese production is something we are incredibly proud of. I think we can comfortably call ourselves trail blazers in Australian cheese production; we've inspired others to push the boundaries in the search for real, flavoursome, traditional food production. We hope we can push these boundaries further in the future and we really hope you come along for the ride with us! Show your support for raw milk cheese by wearing this T-shirt.
It’s little wonder Jill Mure married a fisherman - her dad Alfie ran the poshest seafood restaurant in Britain, ‘Scotts’ in Piccadilly. George, her new husband took her to sea after they migrated to Australia and together they fished from Fremantle to the Gulf of Carpentaria. Feeling the need to put down some roots, Jill started the very unpretentious Mure Fish House. George caught it and Jill cooked it. Alfie would have been proud.
Jill has recently teamed up with photographer Richard Bennet to create this brilliant record of the wonderful lifestyle and food we have on Bruny Island. The book showcases the produce and producers and is full of great recipes, stories and, of course, terrific photos of the place we call home. It is a real pleasure to be able to share this book with you.
We are over half way through our new series Gourmet Farmer Afloat (SBS Thursday 7.30pm) but if you have missed any of the episodes or just want to relive our voyage around Tasmanian, the DVD is now available.
This is the book that I wrote with my good mates Matthew Evans and Ross O’Meara while we sailed around Tasmania last year, making the new series of Gourmet Farmer. It was inspired by the incredible seafood available on the shores and in the seas around Tasmania and southern Australia. Simple recipes that demystify everything from abalone to sea urchin, snapper to octopus, as well as inspiration if you want to catch your own dinner rather than head to the fishmongers. This is all about the taste of real food fresh from the sea, cooked with care and respect for the seafood populations in our part of the world. I hope you like it - I am pretty proud of it! (All copies will be signed by Matthew, Ross and myself).
The second series of Gourmet Farmer has just finished screening on SBS and now the DVD has been released. The second series sees more of Matthew Evan’s developing his rare breed pig farming business as well of plenty of action with Ross and myself – which probably explains the sticker on the front warning of “Animal slaughter and infrequent coarse language”!
This is our new DVD from Series 3 of Gourmet Farmer.
In this series, Matthew’s new goal is to become self-sufficient and generate enough income to support his family. His new property, Fat Pig Farm, makes Puggle Farm's 10 hectares look pretty insignificant, and is both daunting and exciting. This is the story of Matthew, Sadie and little Hedley taking on the challenge of making the new farm work. There is also plenty of 'Boy's Own Adventures' with Ross and Nick.
This new book is everything I know about cheese written down! Before settling on Bruny Island, I spent years working around the world as a cheesemaker, cheesemonger, judge and educator. In 'Milk. Made.' I share my experiences of making, serving and storing cheese at home, as well as give you more than 70 of my favourite recipes that celebrate cheese in its myriad glorious forms. Accompanied by my mate and acclaimed photographer Alan Benson, we visited internationally-renowned cheesemakers in Australia, France, the UK, Switzerland and the US. At a time when real cheese everywhere is under pressure from industrialised agriculture, I hope that 'Milk.Made.' becomes your definitive guide for making wise choices about the cheese you buy and eat. I hope that it also takes you on a journey that celebrates the centuries-old traditions of cheesemaking and reveals how they are being applied in new ways today.
I really hope you love it.
Nick’s mate and 'Gourmet Farmer' Matthew Evans showcases beautiful seasonal produce from Fat Pig Farm with a collection of fresh, simple and nourishing summer recipes.
Welcome to Summer on Fat Pig Farm, where the garden prospers, the berries ripen and the aroma of fresh herbs lingers in the air.
Summer is the season of surplus, a time when the sun is high and the cooking is easy. Dig in to indulgent waffles with salty butterscotch pears. Enjoy a rustic farm meal of cider chicken or zucchini and buffalo mozzarella lasagne, while sipping white peach and mint sangria. Finish with vanilla-poached nectarines or raspberry cake drizzled with elderflower syrup.
Gourmet farmer Matthew Evans showcases beautiful seasonal produce with this collection of fresh and simple recipes to help you bring summer into your kitchen.
How do you go from being an urban dag to a country boy without any experience of farming? This is the story of my good mate Matthew Evans and the journey of him leaving his very comfortable big-city life to moving to Tasmania with little more than an ideal of how life should be. The story of a life more in tune with the seasons and more connected to the soil. A life that is as rewarding as it is exhausting. The story of a family trying to turn a living from the noble and ancient art of growing things on the land. It is also the story of how he, Ross and I fell into making Gourmet Farmer and all the adventures that we have had together over the past five years. This is a great read. Funny, thought-provoking and insightful. By the way, he is still a dag.
This is my mate, Matthew Evans’ book – and it is a absolutely stunning! Matthew is the author of the hugely successful food bible, The Real Food Companion (you might have also seen him on SBS on the TV show he, Ross and I do, “Gourmet Farmer’). In this book Matthew embraces winter with more than 85 warming recipes - from Winter Potato and Bacon Soup, and Stout, Beef Shin and Mushroom Pie to an exceptionally delicious Kentish Cherry and Elderflower Fruit Pudding. Matthew grows much of his own produce on his farm in southern Tasmania. Winter on the Farm is the ultimate guide to cooking nourishing and hearty food, and will inspire you to create these rich, wonderful flavours as soon as you feel a winter chill in the air.
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