Matthew Evans once trained as a chef before he crossed to the dark side of the industry and became a restaurant reviewer. After five years and 2,000 restaurant meals as the chief reviewer for the Sydney Morning Herald, he came to the slow realisation that chefs donโt have the best produce in the land, normal people who live close to the land do. So he moved to Tasmania, to a small patch of earth, where heโs raising pigs and sheep, milking a cow and waiting for his chickens to start laying.
