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 February 01, 2020

Nougat parfait with praline and grilled peaches

I like to think this recipe solves several of my kitchen conundrums at once. First, it deals with the vexed issue of leftover egg whites. Second, it provides a sound iced dessert for people who don’t have an ice-cream churn. And third, it fulfils the …

Food December 21, 2019

Vegan Christmas recipes

Christmas doesn’t have to be about turkey, ham and roast pork. One of the things I have learnt living in a vegetarian household for the past three years is that Christmas is about celebration, and that the meat-free dishes need to be as festive and …

Food November 30, 2019

Non-traditional tiramisu

Panettone, I’m sorry, but you just don’t ring my jingle bells. I know you arrive in beautiful packaging, with your gorgeous proportions, but, frankly, you always come across as a bit dry for my taste. Italians the world over may wince at my words, …

Food November 16, 2019

Mince pies and Fergus Henderson’s Eccles cakes

A little more than a month ago, on the other side of the world, the inimitable St. JOHN restaurant celebrated its 25th anniversary. There are few restaurants that have had their logo copied more or their influence reach further than London’s St. JOHN. …

Food November 02, 2019

Simplified coulibiac

It seems as though cooks just can’t stop fiddling with historical dishes. Here is a prime example. Coulibiac is a very fancy and labour-intensive fish pie from Russia. So fancy, in fact, that Escoffier made it popular in France in the late 19th century. I …

Food October 19, 2019

Chicken shop chicken

It’s time to start thinking about the “entertaining” season. As the year starts to wind up, there are parties, Christmas, New Year’s celebrations and holidays in the not-too-distant future. For some home cooks, feeding people en masse can be exhilarating; …

Food October 05, 2019

Stuffed rainbow trout with dill and broad bean pilaf

The science of taste is complex. We take for granted the extraordinary job our tongue does. Its ability to identify sweet, sour, salty, bitter and umami tastes and transmit these to the gustatory cortex for evaluation is not something many of us think …

Food September 21, 2019

Jam doughnuts

I seem to have had a long affinity with strawberry jam. As a child, I had a terrible speech impediment – not only was I late to speaking but, when I did start, most of my words were unintelligible at worst and laughable at best. I am still reminded …

Food September 07, 2019

Stuffed leeks

As the first glimmers of spring arrive in pockets of Victoria, I still have a long wait before I can enjoy the “classic” spring vegetables. Our little farm is situated atop a hill and, while the soil is fabulous and the water plentiful, being more …

Pages