Gourmet Farmer

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 don’t 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 he’s raising pigs and sheep, milking a cow and waiting for his chickens to start laying.

Overview Providers Credits Seasons Recommendations Similar Images Videos

5. Shop Special – Cheese, Saffron, Sloe Gin

0.0Apr 11, 2013

Matthew and Nick’s new shop venture, A Common Ground, provides many challenges: meeting demand with a varied supply of seasonal local produce; and maintaining commitment to ethically grown and prepared food whilst managing the bottom line. The shop isn't in the ideal location and a couple of new ideas are needed to increase sales.