Matthew Evans has had an ongoing relationship with SBS Food for more than a decade. He contributed to , created three-part series , made the eye-opening documentary and, of course, is our all-time favourite .
As well as providing thought-provoking commentary on the state of food in our nation, over the years Matthew has created almost for us. So, let's just say that choosing favourites has not been an easy task.
It simply wouldn't be a Matthew Evans recipe if it wasn't destined to gather a table of friends and family together.
A philosophy of abundance
To help us out, we decided to stick to Matthew's own . Which means a focus on recipes that encourage us to grow as much of our own food as we can. For many with the means to do so, it might mean self-producing the bulk of a recipe's fruit and vegetables. For most of us, it means shopping carefully for sustainable ingredients at a trusted grocer, or butcher.
Hopefully, for all of us, it can mean at least growing the abundant herbs Matthew uses in his recipe. And by all means, with others. It simply wouldn't be a Matthew Evans recipe if it wasn't destined to gather a table of friends and family together.
The basics
These are the recipes that taught us that we can cook pretty much anything from scratch, with a little Gourmet Farmer know-how.
The flavour in the base comes from letting the dough rest overnight. Source: Benito Martin
Tomatoes and time make the best passata. Source: Matthew Evans
A skillet of cornbread made with buttermilk and polenta is a skillet of happiness. Source: Alan Benson
Haloumi is cooked after making, so you don’t have to be as fussy with your techniques as some cheeses. Source: Gourmet Farmer
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How to make haloumi at home
There's no finer way to enjoy the humble cabbage than in a giant jar of sauerkraut. Source: Alan Benson
Meaty love
You'll have a full heart to match a full stomach when you make one of these special meals for your people. Vegetarian options to follow...
Please save a seat at that table for all of us. Source: Alan Benson
You can also oven-roast this jerk pork dish if you can't face firing up the barbecue just yet. Source: Alan Benson
The mussels take a starring role in this dish, though you can also add other cuts of meat if you fancy. Source: Alan Benson
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Spaghetti alla puttanesca
This mussel paella makes us want to hire a boat and up anchor Gourmet Farmer Afloat-style.
Sage and garlic star alongside the chicken, all doused in two stubbies worth of Tassie beer. Source: Matthew Evans
Anchovy fillets add spark to this warming bake. Source: Alan Benson
"Once you’ve had a good cotechino, sliced and crisped so the skin in the mix tastes like crackling, you’ll crave it forever after," says Matthew. Source: Matthew Evans
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Cassoulet with lamb, pork and goose
All about the veggies
Matthew Evans is a proud veggie farmer, growing most of what he serves in his restaurant and at his own table.
A yoghurt pasty completes this green-packed flaky pie. Source: Tim Thatcher
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Spring green risotto
The perfect ratatouille. Source: Benito Martin
Somewhat like pizzocheri, where taleggio and cabbage are involved, this is a rib-sticking pasta dish that’s big on flavour. Source: Alan Benson
While Nick doesn't make gorgonzola, we can still picture the pair of them sitting down to a meal of this rich pasta, as content as two Jersey cows in a clover field.
Four hours might seem like a long time to wait for a baked bean, but trust us, these beauties are worth your time. Source: Alan Benson
Desserts for dinner
There's one more thing that Matthew Evans specialises in: stick-to-your-ribs cakes and bakes that are substantial enough to stand in for dinner.
Warm, crisp, sweet and spicy. Source: Alan Benson
This is a surprisingly quick and easy cake to bake. It's perfect as a slice at a picnic, or served with ice cream or cream in a bowl for dessert. Source: Alan Benson
You really can't beat fruit to end a meal... especially when buttery crumble is involved.
Hot tip: Cooking crumble is a great way to make friends and also lure your neighbours into thinking you are a baking genius. Source: Alan Benson
Everyone needs a classic chocolate cake recipe to wow the show judges... Source: Benito Martin
