Gourmet Farmer

Matthew, Nick and Ross go on a sailing adventure to Maria Island on Tasmania’s east coast. The boys learn how to sail, meet some keen fishermen, are visited by dolphins and whales, and explore Maria Island hiking and snorkelling at the marine national park. With wondrous views and scenery, they cook up fresh fish, abalone and local produce.

Outside it’s snowing, but inside it’s warm and welcoming for the 35 guests invited to the soft launch of Matthew’s new paddock-to-plate restaurant. But the big question is – after such a large investment, will he be able to recoup his costs and make a living?

Even though life has become very busy for Matthew, he still manages to find time for a night away with his friends, Nick and Ross, in search of Tasmanian prawns. The chickens come home to roost when a food critic arrives at Fat Pig Kitchen.

Autumn has come around on the farm and Matthew has been told goats are the natural solution to tackling the farms blackberry problem.

After having the health of his farm soil tested Matthew receives the results and needs to explore new ways to rest and rehabilitate the damaged earth in his pig paddocks.

Matthew creates an incredible pie with the few things that are available in the garden and learns the intricacies of how to forage for wild food in Tasmania.