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 October 09, 2021

Elizabeth David’s onion tart with green pea sauce

Cooking inspiration comes in many forms. Often I will have a ragtag collection of vegetables that need to be used and I simply type their names into a search engine and see what gets spat out. More often, though, I will be compelled to pull a volume from …

Food September 18, 2021

Spring greens and shredded lamb shoulder

Just like the sunlight streaming through my windows, the fresh flush of spring greens are streaming into greengrocers and farmers’ markets across the land. Now is the start of the glorious run of asparagus, peas, both shelling and in pods, and broad …

Food August 28, 2021

Gozleme

When travelling, it is often street food that catches people’s hearts. In most places in the world, apart from the ones that specialise in drive-through fast food, the history, culture and flavours of any given region or country seem to be on best display …

Food August 07, 2021

Florentines

It seems many of us have returned to a winter of discontent. Bright sparks are few and far between. As restaurant kitchens slumber or pivot, with a near-hysterical glint, to takeaway offerings, I have retreated to my farm looking for some external source …

Food July 17, 2021

Duck breasts stuffed with prunes

As the monotony of coronavirus seems to put life on repeat, there are many things we are all missing. For me, and my friends and customers, the travel question remains scratchy. Months ago it was a question of when; now we wonder about the prospect of …

Food July 03, 2021

Potato cakes

Even the most ordinary of foods seem to have lost some of their magic in recent times. As with the regular summertime lament that tomatoes don’t taste like they used to, when was the last time you had a really good potato cake? Nowadays potato cakes …

Food June 19, 2021

Bee stings

A bee sting cake is a staple of the German cake stand. It is usually baked in a cake tin and then split and filled with a vanilla pastry cream. It’s not a cake, though; it’s actually a bread. In my version here I like to make oversized individual …

Food June 05, 2021

Pumpkin stuffed with farro, chestnut and mushrooms

Pumpkins are everywhere in my life at the moment. The restaurant is decorated with an array of beautiful specimens, the racks on the verandah are full of them and there are crates of little ones stacked neatly out of the weather. As with so many vegetables, …

Food May 22, 2021

Quince jelly

Beauty is in the eye of the beholder, but all eyes see beauty differently. For the past few years I have had the great pleasure of working with Earl Carter, the man whose vision is behind The Saturday Paper’s food page photographs. Our shoot …

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