Gourmet Farmer
Matthew Evans once trained as a chef before he sailed towards the industry's side and eventually become a restaurant reviewer. After 2,000 restaurant food as the chief reviewer for the Sydney Morning Herald and five decades, he came that chefs don't have the very best produce ordinary people who live near the property perform, in the property. So he moved to a small patch of earth, into Tasmania, where hemilking a cow's raising pigs and cows and waiting to his chickens to start laying.
Released: 2010-01-07
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