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 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, …”

Food May 19, 2018

Spiced lamb shanks with quince

“I came across this recipe some years ago and it has become my favourite to move on to once I’m over the ‘sweet’ quince thing. It features Persian overtones, Moroccan influences and rich flavours that are perfect as the nights get colder.”

Food May 05, 2018

Chocolate cake

“There’s nothing like an impending ‘state occasion’ such as Mother’s Day to bring out the wannabe cake-maker in me. While this recipe looks disturbingly long and convoluted, it’s actually very simple. The base recipe is a version of chocolate …”

Food April 21, 2018

Potato gnocchi with brussels sprouts, hazelnuts and kaiserfleisch

“The tiny spud-pickers’ cottages dotted around the farms are testimony to a world where creature comforts were non-existent. And now at the beginning of May each year, when the harvest of potatoes is settling into full swing and the temperature is starting …”

Food April 07, 2018

Ham crepes

“I grew up eating fantastic crepes. My mother was a dab hand at them, and I would wait at her elbow as she twisted and turned and rolled the batter around in her special crepe pans. Every so often she would flip a warm crepe onto my plate, on which I would …”

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