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 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 …”

Food March 24, 2018

Smoked cod and potato soup

“Smoked cod and potato soup has become my favourite Easter tradition and one of my favourite soups. The flavour exchange between the cod, potatoes and garlic is one of life’s great pleasures and brings a richness to the somewhat sombre Good Friday offerings. ”

Food March 10, 2018


“Kasoundi is like a magic addition to so many things. It’s a sort of spiced tomato sauce, originating in the Bengal region of India but bastardised and plagiarised until it became a sort of staple on school fete counters the country over. Or so I thought. …”

Food February 24, 2018

Pork pie

“The French have made a fine art out of pâté en croûte. Then there is the English pork pie. Both are delicious in their own way. This version bridges the rivalry and is a happy middle ground between the Plantagenets and the Valois. ”

Food February 10, 2018

Coeur à la crème

“There is something about the process of making coeur à la crème that I find unashamedly romantic. The joy of the processes becomes a sort of food alchemy to get lost in. The ultra-fine pattern the muslin leaves on the set cream. The little one-purpose-only …”

Food January 27, 2018

Barbecued brined pork loin with potato salad and grilled zucchini

“The process of brining meat should never be overlooked. This is a recipe for brined pork loin, where the skin has been removed. Pork loin is a cut that can often be dry when it is cooked, but by brining the meat, it can be transformed.”

Food December 16, 2017

Nougat de Montélimar

“Nougat is common in Middle Eastern cuisine and Italian cuisine, but this version originated in the south of France. It’s chewy and more-ish, so be careful when you’re getting into the Christmas spirit in your kitchen that you remember you are making …”