Gourmet Farmer
Matthew Evans trained as a chef before he crossed to the dark side of their business and became a restaurant hitter. After five decades and 2000 restaurant food as the primary reviewer for the Sydney Morning Herald, he came to the realisation that chefs don't have the very best produce from the property. He moved to Tasmania, to a patch of earth, where he's raising sheep and pigs, milking a cow and waiting to his chickens to start laying.
Released: 2010-01-07
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