Before crossing over to the dark side of the industry and becoming a restaurant critic, Matthew Evans was formally trained as a chef. After five years and 2,000 restaurant meals as the chief critic for the Sydney Morning Herald, he came to the slow realization that the best produce in the country is not owned by chefs, but by regular people who live close to the land. So he relocated to Tasmania, where he is growing pigs and lambs, milking a cow, and waiting for his chickens to begin hatching eggs.
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Before crossing over to the dark side of the industry and becoming a restaurant critic, Matthew Evans was formally trained as a chef. After five years and 2,000 restaurant meals as the chief critic for the Sydney Morning Herald, he came to the slow realization that the best produce in the country is not owned by chefs, but by regular people who live close to the land. So he relocated to Tasmania, where he is growing pigs and lambs, milking a cow, and waiting for his chickens to begin hatching eggs.
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