The transformation from big city living begins as Matthew, a novice yet determined farmer, settles into his rural hav...

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

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

Matthew sets up his partnership as an artisan producer at Salamanca Markets and learns some valuable lessons: long ho...

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

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

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

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

Baking is always a good option in winter so Matthew focuses on bread, cakes and biscuits. Matthew now grows and makes...

Matthew is nearing the end of his first year on the farm and it’s time to reflect on lessons learned and to celebrate...