GOURMET FARMER

The Sunday Telegraph (Sydney) - TV Guide - - Thursday September 7 -

From critic, to farmer, to restau­ra­teur – how hard can it be, asks Matthew Evans? But 18 months later, and 25 per cent over bud­get on their build, it turns out it’s pretty bloody hard. Tonight, Evans is ex­plor­ing wood-burn­ing stoves and trick­ing up his vegie patch in prepa­ra­tion for open­ing.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.