Australian restaurant critic, Matthew Evans, has swapped his city life for small farm living in Tasmania, eager to put to the test his primary belief that we should all be directly connected with our food. Having spent most of his life writing about good food, he now wants to go straight to the source. Matthew seeks out the best local produce, growing his own crops and rearing pigs, chooks, sheep and a cow himself. Matthew’s farmhouse table will groan under platters of food, and his family and friends will be invited over to share in the spoils. Having thrown in his career, he also plans to earn a living through creating his own artisan food products. But he doesn’t know how to chop wood, he knows nothing about growing plants and even less about rearing animals. However, he does know how to eat... So how hard can the rest be?