Gourmet Farmer
Matthew Evans once trained as a chef until he turned into a restaurant hitter and crossed to the industry's dark side. After five years and 2000 restaurant meals as the reviewer for the Sydney Morning Herald, he came that chefs don't have the very best produce ordinary folks who live close to the land do, from the property. He moved to a small patch of ground, where he's raising sheep and pigs, milking a cow and waiting to start laying.
Released: 2010-01-07
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