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 06, 2019

Oat crumble, oatcakes and steel-cut oat pilaf

The wild oat, Avena fatua, is a common plant that is as tall as its relative the cereal oat. It is also a pernicious weed that has infested sowing fields for centuries, is difficult to remove and is absolutely useless as a grain crop. No wonder …

Food June 22, 2019

Beef bourguignon

For me, there is always a correlation between classical music and classic recipes. While it may be argued that the music of Lully or Bach or Saint-Saëns simply reflected the trend of the moment, the sheer longevity of classical music sets it apart. Modern …

Food June 08, 2019

Roasted quince with spiced quince cake and whipped ricotta

The days are shorter, the skies are blacker, and winter is upon us. The vestiges of late autumn fruit still linger at the greengrocer. If you are not a preserver but have pantry shelves lined with quinces for “tomorrow”, there is still time to indulge …

Food May 25, 2019

Iranian noodle soup

As the weather turns cooler, the perennial question arises of what to feed my vegetarian friends when they come to dinner. Summer is easy – composed salads, grazing plates, light pastas – but as we move towards winter we often rely on the rich stews …

Food May 11, 2019

Pain perdu

There are some seemingly basic dishes that if cooked in a run-of-the-mill way become just that. Run of the mill. Ordinary. French toast is a perfect example. The American version that populates many cafe breakfast menus is a slice of sandwich bread dipped …

Food April 27, 2019

Potato roll

Potatoes are such an excellent marker of the seasons for me. Late winter, and into spring, you will find me carefully lining up my potato “seeds” in egg cartons, their little eyes pointing skyward to start a process only known to potatoes: chitting. …

Food April 13, 2019

Chocolate marquise dacquoise sandwich

Approaching holiday periods involving a lot of entertaining can be a little overwhelming at times. It always pays to have a couple of standby recipes that can be made days in advance, and that keep well, are easy to serve and are absolutely delicious. This …

Food March 30, 2019

Fried mackerel with rhubarb and capers

Slimy. It’s not a word that sounds great on a menu or on a sign in a fishmonger’s window. No wonder the slimy mackerel has been renamed blue mackerel. But as a marketing ploy, it’s not working with the sporting fishermen’s online bulletin boards. …

Food March 16, 2019

Cured ocean trout on a buckwheat blini with crème fraîche and salmon roe

The success of a meal often comes down to the smallest detail. In the accompanying recipe you will note “a small amount of clarified butter” among the ingredients. It’s a quiet instruction, yet it is pivotal to the dish being the best version of …

Pages