Gourmet Farmer
Matthew Evans once trained as a chef until he became a restaurant reviewer and crossed into the industry's dark side. After 2,000 restaurant food as the chief reviewer for the Sydney Morning Herald and five decades, he came to the realisation that chefs don't possess the best produce ordinary men and women who live close to the property perform, from the territory. So he moved to a small patch of earth, where hemilking a cow's raising pigs and sheep and waiting to begin laying.
Released: 2010-01-07
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