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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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E1Goats Milk Ice Cream
The transformation from big city living begins as Matthew, a novice yet determined farmer, settles into his rural haven. His visit to local Swiss goat cheese producers inspires him to make goat's milk ice cream for the upcoming Taste of Tasmania. It's a sell-out success and he's encouraged to start his own line of artisan foods.
E2Pigs Prosciutto and Offal
Pork is on the menu as Matthew makes prosciutto and learns what to do with offal, and buys his own little piglets.
E3Passata and Fishing
Swapping land for sea, Matthew and his mates embark on a fishing adventure and return in time to harvest late-ripening tomatoes.
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