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 December 22, 2018

Galette des rois, and plum pudding with Armagnac custard

The Magi. Melchior, Gaspar and Balthasar. These men remind us that Christmas is not all about December 25. In our increasingly secular and commercialised society, it seems 2000-plus years of stories and traditions have all morphed into the festive extravaganza …

Food December 08, 2018

Crumbed pork chops with celeriac remoulade

I like to think this recipe will make many of you “carry on like a pork chop”. It is just so more-ish that it is hard not to behave foolishly and jibber-jabber about its deliciousness, emulating the chop spluttering in a hot pan. The brine softens …

Food November 24, 2018

Fennel tortas and lemon pot de crème

Many of us have eaten them. Either in Spain, or when we have lashed out and bought a packet of Inés Rosales tortas, individually wrapped in their instantly recognisable white and blue paper. There is something about tradition and the sense of handmade …

Food November 10, 2018

Spring omelette

Eggs. They are fundamental to my style of cooking and have been a much-loved human food source since the dawn of humankind. Today, the most common egg we eat is the chicken egg. So, what actually makes up an egg? The shell, the white and the yolk, all …

Food October 27, 2018

Spring linguini on pea purée

Dietary requirements, food intolerances, religious decrees and plain old proclamations of personal dislikes are now all in a day’s work for anybody in the food service industry. More than ever before, hospitality workers need to be able to decode dozens …

Food October 13, 2018

Amaretti semifreddo

There’s nothing like a change in seasons to send you longing for treats banished due to lack of seasonality. When I put out a call in the kitchen the other week for what sort of sweet thing I should write about, my lovely dishwasher replied with, “Oh, …

Food September 29, 2018

Vegan sausage rolls

Australian sporting culture has its own traditions, especially in the month of September. As the AFL and NRL reach their zenith, there is many a function being planned that involves large television screens and a lot of shouting at said screen. I have …

Food September 08, 2018

Provençale fish soup

“This is the most beautiful fish soup recipe – it hails from Provence, France – which uses the bones and, sometimes, the head of the fish. It’s easy to forget when you buy an expensive fillet of fish that there’s a whole head and skeleton going …”

Food August 25, 2018

Saffron and currant buns

“For years I had hoarded a recipe clipping for these buns, and at last I had a good excuse to trot it out and make some. After they were removed from the oven and had cooled a little, I slathered them with butter. The crumb was close, the texture was drier …”