Gourmet Farmer
Matthew Evans used to learn how to be a chef before he turned to the bad side of the business and started reviewing restaurants. As the chief restaurant reviewer for the Sydney Morning Herald, he spent five years and ate 2,000 meals in restaurants. Slowly, he came to realize that chefs don't have the best food in the country; regular people who live close to the land do. So, he moved to a small piece of land in Tasmania where he raises pigs and sheep, milks a cow, and waits for his chickens to start laying eggs.
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