Swapping land for sea, Matthew and his mates embark on a fishing adventure and return in time to harvest late-ripening tomatoes.

Hosting a Bastille Day lunch to showcase a range of delicacies to loyal stall patrons seems like a good idea - but it's illegal.

It’s winter and time to head off the farm for another culinary adventure, deep in the central highlands of Tasmania.

Matthew's farm is not yet a land of milk and honey, but in this episode he does his best for the milk component.

Matthew's crash course in agrarian ways finds him settling into the routine of life on the farm, but that also brings new and confronting challenges.

Pork is on the menu as Matthew makes prosciutto and learns what to do with offal, and buys his own little piglets.

Matthew and Ross have a stall at a new farmers' market, where you can only sell what you grow or source from providores who don't have the means to sell their own product. They see this as an opportunity to expand and try out a few new products. First is B'stilla, a Moroccan pigeon pie that they source from Phil Newton. Next, they go hunting for wallaby and rabbit - produce which is growing in plague proportions and which they can acquire at little cost. While Ross prepares wallaby pie, Matthew goes in search of a rabbit recipe from opera singer Maria Lurighi.

Matthew starts to get hard core with his locavore philosophy when he decides to learn how to make his own brew. Unfortunately, his lesson is interrupted when he finds out his beloved cow Maggie has fallen ill after giving birth to a calf. After a rough patch, Matthew picks himself up and goes out in search of wheat substitutes for his breadmaking and tries out some spelt.

Fifty acres of pasture is a lot of grass to manage, and the local NRM (National Resource Management) – the mob who consult on how to improve and maintain a healthy farm – have told Matthew he desperately needs to get animals to graze his grass… to regenerate it and add fertility to the soil.

An invitation to Italy affords Matthew the opportunity to learn how to make salami the traditional way.

It's high summer and Matthew is focused on making the most of the garden's first flush of raspberries.

Matthew reckons he's earned a break from the farm and heads off on a kayaking adventure with Ross and kayaking expert, Nick. They're resolute in insisting on packing nothing but two-minute noodles, as the Picton River is sure to supply a bounty of fish. Alas, Matthew and Ross prove to be less than naturals on the water, and the fish prove to be totally absent. Resisting the temptation to head into a fast food outlet as they're kayaks approach a small town, they call up a sushi maker who has a smarter idea for catching fish, and who prepares a spectacular meal.

Matthew is nearing the end of his first year on the farm and it’s time to reflect on lessons learned and to celebrate his accomplishments with old mates and new friends.

The transformation from big city living begins as Matthew, a novice yet determined farmer, settles into his rural haven. His visit to local Swiss goat cheese producers inspires him to make goat's milk ice cream for the upcoming Taste of Tasmania. It's a sell-out success and he's encouraged to start his own line of artisan foods.

As the building of his new house on Fat Pig Farm gets underway, Matthew sets about improving other areas of the farm in preparation for his new farm-to-table restaurant. Produce needs to be source, the vegetable garden needs a major overhaul – but at the moment, there is a lot more money going out the door than coming in.

In Season 2 of Gourmet Farmer we're in for a surprise. Matthew now has his own family - partner Sadie and son Hedley, to add to his growing menagerie on the farm. It's time to get serious. He has a family to feed and a pig business to grow. To do this, he needs to build infrastructure on the farm to cope with the extra pigs, and find new ways to sell his increasing supply of pork products.

While on the North West coast of Tasmania, herding cattle across the ocean at low tide to Robbins Island, Matthew has a new business idea. The Wagyu beef that he samples here - at Hammond farm, is the best he's ever eaten. Sadly, only foreigners get to taste it. With Nick and Ross, Matthew brainstorms an idea for Long Table Lunches, where the three of them will create multiple course menus from produce sourced exclusively from the local area. As they head up to the North West coast to spend a week sourcing produce, the weather turns bad and the `paddock' lunch they envisaged is under threat. And after locating a barn as an alternative, they find they've bitten off more than they can chew and race against the clock to feed everyone before the guests get too drunk and consume all their profits. The food, however, is a standout, and guest leave contented, while Matthew, Nick and Ross conclude that it was a great - if not that profitable experience.

It’s been over 7 years since Matthew Evans left a busy, city career as a food critic, to become a farmer in Southern Tasmania. Now it’s time to get serious. After selling his original Puggle Farm, he is moving his family to the much larger Fat Pig Farm, where he has a dream to build a farm-to-table restaurant in the upper paddock

Nick has bought himself a wine fermenter and is hoping to enlist both Matthew and Ross to make a barrel of their own vintage. The three boys go on a Cellar Door road trip around the Tamar Valley, researching wine varieties and winemaking… with a not-so-hidden agenda to secure enough grapes for a barrel.

The big day is nearly here – the opening of Matthew’s farm-to-table restaurant, Fat Pig Kitchen. But with a forecast of snow and sleet, will the farm and restaurant be ready in time, to feed 35 hungry mouths?

Matthew's Fat Pig Farm Kitchen has been feeding people for over a year now, but he knows that the quality of his food is only as good as the soil it comes from; so, he embarks on a 12-month mission to transform the food he serves.

Matthew journeys from Italy to France to learn how the French preserve their meat products.

Matthew’s Puggle Farm is under shade and too wet for most of the year, which has hindered his farming aspirations. The experience has confirmed that he does want to pursue this farming life more seriously. Now Matthew wants to upscale.

After slaughtering a cow on the farm, Matthew wants to honour this life by using as much of her carcass as possible. After the meat is butchered and the offal turned into fertiliser, he takes the cowhide to a backyard tannery.

With Winter setting in Matthew welcomes a herd of goats to solve his blackberry infestation without using a single pesticide.

It’s a year of experimentation and Matthew has kept chooks for eggs, but now he’d like to get heritage chickens at Puggle Farm to free range for their meat. He has also been interested in the differences between heritage chickens and free-range chickens we purchase from the supermarket… their size, colour and especially taste. He has decided to acquire some supermarket-breed chicks to free range himself and compare the taste with his heritage breed.

After nearly burning down one of Australia’s oldest farms, Matthew is inspired to build an enormous, outdoor, wood-fired oven for Fat Pig Kitchen. And with the restaurant opening imminent, Matthew and Sadie go in search of some bio-dynamic wines to serve to customers.

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

With native wallabies grazing the same pasture as his livestock, Matthew needs to come up with a solution that allows both to co-exist. And as the completion of Fat Pig Kitchen draws nearer, Matthew turns his attention to maximising other areas of the farm, in readiness for feeding a restaurant full of people every week.

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.