Annie Smithers
is the owner and chef of du Fermier in Trentham, Victoria. She is a food editor of The Saturday Paper.

By this author


Food September 08, 2018

Provençale fish soup

“This is the most beautiful fish soup recipe – it hails from Provence, France – which uses the bones and, sometimes, the head of the fish. It’s easy to forget when you buy an expensive fillet of fish that there’s a whole head and skeleton going …”

Food August 25, 2018

Saffron and currant buns

“For years I had hoarded a recipe clipping for these buns, and at last I had a good excuse to trot it out and make some. After they were removed from the oven and had cooled a little, I slathered them with butter. The crumb was close, the texture was drier …”

Food August 11, 2018

Candied peel

“I know I’m courting controversy and might even lose some of you immediately with the next statement, but here we go. Candied peel is absolutely delicious. I can hear the howls of horror in my head. I’ve come to conclude that it must be one of the …”

Food July 28, 2018

Oxtail parcels

“There are times when I really feel my 20th-century Australianness, and not always in a good way. Often it is when I am thinking about, or cooking, offal. With my suburban Anglo-Saxon upbringing, I was not brought up with even a notion of nose-to-tail …”

Food July 14, 2018

Gnocchi Parisienne with roasted pumpkin and sage butter

“I think the basic technique of choux pastry is a prime example of why cooking never loses its shine for me. It reminds me of the continuous mirror images that fascinated me as a child, a constantly repeating effect. But with choux it is always tumbling …”

Life July 14, 2018

One chef’s battle to rebalance the scales

For one half of The Saturday Paper’s food editing team, the gruelling hours and stressful conditions of cooking for others eventually took its toll – both mentally and physically. Then she decided it was time to regain control.

Food June 30, 2018

Duck confit and ventrèche

“There is something magical about the relationship between flesh, salt and fat. Long before refrigeration and factory farming, there was a time and a place for the life of an animal to end and its flesh to be preserved for the coming months. I have a great …”

Food June 16, 2018

Potato terrine with Gruyere and garlic

“This potato terrine appeared on our menu over the weekend of our local celebration of the potato and such was the response to this unlikely hero that it reappeared the following week, a fate that has befallen no other entree in five years of operation. …”

Food June 02, 2018

Apple pithiviers

“Pithivier is more a work of design than an absolute on how and what it’s made of. There are a few absolutes, though. It must be made with puff pastry. It must be circular. And it must have the rays of the sun etched into the top of the pastry so that, …”

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