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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, h...
Matthew Evans
Himself
Recipes
Making Toulouse Sausages
Making Butter
Interview
Making Pickled Cabbage
Making Salted Fish Roe - Pottage
Making Pickled Fish
Making Preserved Tuna
Making Capsicums Sott'olio
Making Preserved Mushrooms in Vinegar
Making Dry-Cured Hot-Smoked Bacon
Making Bresaola
