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Gourmet Farmer - Series 2

In the return series of Gourmet Farmer, we’re in for a surprise. Once a single man trying his hand at farming and experimenting with making artisanal produce, Matthew’s now a fully fledged family man with partner, Sadie, and son, Hedley. Time to get serious about bringing home the bacon. Matthew sets about upscaling his farm, which goes from being home for 2 pigs to 22 and coming up with ways of preserving and selling the extra pork produce from more than just his market stall. An invitation to Slow Food’s Salon in Turin affords him the opportunity to go to Italy and France and learn artisanal ways of preserving meat which might help even out his ‘drought or glut’ issues. With his mates Nick and Ross, a new business idea is born – A Common Ground. The aim is to go to remote locations around Tasmania, set up a long table, and cook multiple course menus from produce sourced solely from the area. Will locals and mainlanders travel the miles and pay the price for a genuine locavore experience? But it’s not all hard work. Matthew continues his boy’s own adventures with a Kayak trip down the Picton River with his mates Nick and Ross. Episode Synopsis Episode 1. The Business of Pig Farming Matthew has gone from single guy to family man so it’s time to get serious about bringing home the bacon. In episode 1, we’re in for a surprise. While Matthew still enjoys fishing and hanging out with his mates, Nick and Ross, he’s no longer the single guy in the trio. 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. A new such opportunity arrives, when Matthew and Ross are approached at their Salamanca markets stall, to make a specialty Czech sausage for the upcoming Czech festival. Episode 2. North West Long Table Lunch Matthew, Ross and Nick dream up a new business idea: long table lunches in the outer reaches of Tasmania featuring local produce. 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. No sooner have they said goodbye to their last guest do they start planning their next lunch – on the logistically fraught Flinders Island. Episode 3. Beer All is not well on the farm when Daisy the cow falls ill. 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 Daisy 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. Episode 4. Gone Kayaking Matthew reckons he’s earned a break from the farm and heads off on a kayaking adventure with his mates Ross and Nick. 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 2 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. Episode 5. Chinese New Year Serbian Style Matthew gets a surprise request from a Serb to provide suckling pig for a Sino-Serbian New Year’s feast. Matthew and Ross receive a request from John Jovanovic, a Serbian man for suckling pig while manning their Salamanca stall – a suckling pig to be served at a Sino Serbian New Years Feast. Matthew’s intrigued and offers up a piglet in exchange for a seat at the table. He discovers that his customer is married to a Chinese woman, Janette, and that after less than satisfying Chinese New Year meals at restaurants, they now host their own. Episode 6. A Burgeoning Empire Matthew and Ross decide to expand their market stall and go in search of new products, including Pigeon, Rabbit and Wallaby. Matthew and Ross have a stall at a new farmer’s 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 Lungai. Episode 7. Flinders Island Matthew, Nick and Ross take their long table lunches business to a new level when they host a lunch on Flinders Island, bringing nothing with them other than salt, pepper and olive oil. Matthew, Nick and Ross raise the stakes in their long table lunches business idea. This time they take nothing but salt, pepper and a bit of olive oil to an island which has got to have more protein running around it than any other piece of land in Australia. It’s a real logistical challenge, but they pull off a multi course meal showcasing island produce such as mutton bird, cape barron goose and wallaby. Episode 8. Wild Food Matthew sets out on a challenge to see if he can create a meal from wild food that’s free for the taking. On a bushwalk with a park ranger, Matthew samples some native produce which gets his mind to thinking what else is growing wild closer to home – on his farm and around Hobart. He goes mushrooming with Tom Samek and with wild food expert Anita Wild he finds wild greens growing literally at the front gate. But Matthew’s a protein man and after several failed attempts at catching fish, he sets out with Plinio Taurian, who claims to be able to catch trout by the minute in a river just outside the city of Hobart. Episode 9. Viva Italia An invitation to Italy affords Matthew the opportunity to learn how to make salami the traditional way. Matthew’s pork business is growing however he faces a problem with irregular supply. Due to breeding cycles he either has too much, or not enough. If only he could find a way of preserving pork that would allow him to smooth out supply. Fortunately, Matthew’s been invited to Italy as part of Slow Food’s annual salon. He decides to use this as an opportunity to learn how to make salami the traditional way with local butchers Episode 10. Vive La France Matthew journeys from Italy to France to learn how the French preserve their meat products. Matthew continues his exploration of the possibilities of preserving pork by heading of to meet some French providores – experts at preserving high end product in cans – something Australians associate with Spam. Matthew returns enthusiastic with his findings, only to discover Australian health laws make such a venture prohibitively expensive and uncertain. Luckily he’s found a butcher with a cool room where he can create sausages to test out at his stall.
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PRODUCT DETAILS

  • Title: Gourmet Farmer - Series 2
  • ISBN: 9322225092884
  • Languages: English
  • Runtime: 250
  • Subtitle: Time to get serious about bringing home the bacon.
  • Format: DVD
  • Category: Special Interest
  • Publication Date: 05/10/2011
  • Weight: 0.11 kilogram
  • Aspect ratio: 16:9 Widescreen Full Height Anamorphic
  • Consumer advice: Animal slaughter and infrequent coarse language
  • Subtitle languages: English for the Hearing Impaired

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Parcel Weight New Zealand Hong Kong US & Canada United Kingdom

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$50

$60

$70

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$60

$70

$80

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$50

$65

$75

$90

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$55

$75

$85

$100

4kgs

$60

$80

$95

$105

4.5kgs

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$85

$100

$115

5kgs

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$110

$125

 

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