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.
Goats Milk Ice Cream
Pigs Prosciutto and Offal
Passata and Fishing
Apples and Cider
Chicken Dispatching and Abalone Diving
Cheese and Dairy
Highland Deer
Illegal Dinner
Sourdough Bread and Cakes
Paddock Final Lunch
Stanley Tucci: Searching for Italy
Brotherhood Expedition: Maya
Resto pop-up
Anthony Bourdain: Parts Unknown
The Truth About Food
Street Food: Asia
三餐四季
Fix My Flip
Inside Eats with Rhett & Link
America's Most Desperate Landscape
Best New Restaurant
Bake Off Brasil: Celebridades
Party Starters
Jamie and Jimmy's Food Fight Club
Renovation, Inc: Home Sweet Home
Renovation, Inc: The Lake House
Italy Unpacked
Jimmy Shu's Taste of the Territory
Top Chef Brasil
High School Lunch Cook-off