Gourmet Farmer
Matthew Evans trained as a chef until he became a restaurant hitter and crossed to the dark aspect of their business. After five decades and 2,000 restaurant meals as the primary reviewer for the Sydney Morning Herald, he came that chefs don't possess the very best produce ordinary people who live near the land perform, from the property. He transferred to a little patch of ground, to Tasmania, where he's raising sheep and pigs, milking a cow and waiting for his cows to begin laying.
Released: 2010-01-07
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