
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.
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Air Date: 2010-01-07
The transformation from big city living begins as Matthew, a novice yet determined farmer, settles into his rural hav...
Air Date: 2010-01-14
Pork is on the menu as Matthew makes prosciutto and learns what to do with offal, and buys his own little piglets.
Air Date: 2010-01-21
Swapping land for sea, Matthew and his mates embark on a fishing adventure and return in time to harvest late-ripenin...
Air Date: 2010-01-28
Matthew sets up his partnership as an artisan producer at Salamanca Markets and learns some valuable lessons: long ho...
Air Date: 2010-02-04
Matthew's crash course in agrarian ways finds him settling into the routine of life on the farm, but that also brings...
Air Date: 2010-02-11
Matthew's farm is not yet a land of milk and honey, but in this episode he does his best for the milk component.
Air Date: 2010-02-18
It’s winter and time to head off the farm for another culinary adventure, deep in the central highlands of Tasmania.
Air Date: 2010-02-25
Hosting a Bastille Day lunch to showcase a range of delicacies to loyal stall patrons seems like a good idea - but it...
Air Date: 2010-03-04
Baking is always a good option in winter so Matthew focuses on bread, cakes and biscuits. Matthew now grows and makes...
Air Date: 2010-03-11
Matthew is nearing the end of his first year on the farm and it’s time to reflect on lessons learned and to celebrate...