Gourmet Farmer
Matthew Evans once trained as a chef before he eventually become a restaurant reviewer and crossed to this industry's dark aspect. After five years and 2000 restaurant meals as the reviewer for the Sydney Morning Herald, he came that chefs don't have the best produce ordinary folks who live close to the land do, in the land. He moved to Tasmaniainto a patch of ground, where hemilking a cow's raising pigs and cows and waiting for his cows to begin laying.
Released: 2010-01-07
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