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.

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-ripening tomatoes.

Matthew sets up his partnership as an artisan producer at Salamanca Markets and learns some valuable lessons: long hours, hard physical work and low profit margins.

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.

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's illegal.

Baking is always a good option in winter so Matthew focuses on bread, cakes and biscuits. Matthew now grows and makes most of what he needs. except for bread.

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.