Gourmet Farmer
Matthew Evans began his career as a chef before becoming a restaurant critic and criticizing establishments. At Sydney Morning Herald's chief restaurant critic he ate 2,000 dinners in five years and gradually came to the conclusion that chefs don't have the best produce in Australia; ordinary people who live close to the land do. Consequently, he made the move to Tasmania and now lives on a tiny plot of land with his animals, milking and caring for a cow, and watching for his chickens to begin laying eggs.
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