Gourmet Farmer
Before crossing over to the dark side of the profession and becoming a restaurant critic, Matthew Evans trained as a chef. After five years and two thousand restaurant meals as the chief critic for the Sydney Morning Herald, he came to the slow realization that chefs do not have the best produce in the country; ordinary people who live near the farm do. In Tasmania, on a little plot of land, he now raises pigs and lambs, milks a cow, and waits for his chickens to begin laying eggs.
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