| Description |
1 online resource (streaming video file) (27 min. 58 sec.) ; 168367482 bytes |
| Series |
Gourmet Farmer ; Series 3, Episode 4 |
| Summary |
When former food critic, Matthew Evans, swapped his city life to have a go at small farm living in Tasmania, he really put to the test his primary belief that people should be directly connected with their food: either by growing it, rearing it, or sourcing it from local producers.Inspired by a recent trip to France, Matthew decides to add a couple of geese to his menagerie. While picking up the geese from a local farmer, he is distracted by a home built cold smoker. One of Matthew's visions for the new farm is to experiment with various food processes, and now, inspired by the cold smoker, he wants to test out new cured products then smoke them.There's a stand of old eucalypts on the new farm which can provide the perfect lumber, so Matthew has a local miller come to fell a tree and a builder help him construct a cold smoker.The Fat Pig Farm apple orchard also needs attention, and after consultation with a local orchardist, it is decided to severely prune the trees back and graft different apple stock varieties to them, which gives the orchard the potential to have fruit for most months of the year. No apple wood is wasted as it is the perfect wood to be dried, chipped and used in the cold smoker producing apple wood smoke.Follow the conversation on Twitter #GourmetFarmer (Commissioned by SBS) (Food Series) PG CC |
| Event |
Broadcast 2013-04-04 at 20:00:00 |
| Notes |
Classification: PG |
| Subject |
Eucalyptus.
|
|
Food -- Testing.
|
|
Natural foods.
|
|
New products -- Testing.
|
|
France.
|
| Form |
Streaming video
|
| Author |
Montignie, Mick De, director
|
|
Evans, Matthew, host
|
|
