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 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 …”

Food December 09, 2017


“Christmas is a time when many of us feel compelled to give people gifts and, as the year starts to collapse in on itself, the urgency builds. Where to go shopping? What to buy? Will they like it? Can I afford it? My advice? Forgo those sterile shopping …”

Food November 25, 2017

Cured kingfish

“It was some of Charles Fourier’s wilder notions that created the fodder for my banquet menu. In my research I found lovely stories about old hens, his love of a funny little cake called a mirliton, and his much discussed notion to re-engineer the Earth’s …”

Food November 18, 2017

Basic cheesecake

“There are very few things better than a fresh-baked cheesecake. For me, it is all about the perfect, creamy texture. Here, it is topped with cream, baked rhubarb and strawberries. But there are many variants. A simple dusting of nutmeg. A lovely crisp …”

Food November 04, 2017

Chicken sandwiches and chicken noodle soup

“So why should we eat chicken sandwiches on Melbourne Cup Day? Because they are delicious, they are reasonably healthy, easy to transport and, let’s face it, they tend to soak up alcohol. For me, the perfect chicken sandwich starts with a gently poached …”