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 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 …

Food May 08, 2021

Pistachio and raspberry mille-feuille

Nothing says “I love you” more to my mother than a bit of pastry frippery for afternoon tea on Mother’s Day. And what could be better than a slightly more modern take on the vanilla slice? A lovely pistachio and raspberry mille-feuille. While the …

Food April 24, 2021

Pomegranate molasses

The pomegranate tree is a delightful specimen in any garden, and at this time of year its amazing fruit is ready to be harvested. It is a fruit that fascinates me on every level. From its etymology to its symbolism, it is full of wonder. Its English …

Food April 10, 2021

Green tomato cake and green tomato and zucchini relish

As we have tripped over the autumn equinox, it is time to start farewelling the vegetables that have filled our summer and early autumn months. It is also the time to start thinking about what to do with green tomatoes. I have to confess that my first …

Food March 27, 2021

Saddle of lamb

Easter soon will be upon us, and with it a four-day break whose meaning seems to have changed for many as life becomes more secular. The traditional foods we eat at Easter have also changed as an increasing number of people eschew the consumption of meat. …