Gourmet Farmer
Matthew Evans trained as a chef before he sailed towards this industry's dark aspect and turned into a restaurant hitter. After five years and 2,000 restaurant meals as the primary reviewer for the Sydney Morning Herald, he arrived at the realisation that chefs don't possess the very best produce in the territory men and women who live near the land perform. He moved to Tasmania, to a patch of earth, where he's raising sheep and pigs, milking a cow and awaiting to begin laying.