AN EVENING WITH ANNIE SMITHERS

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By Jo Rittey

 

The Northsider has featured a couple of articles about Annie Smithers including a Conversation with a Chef and a review of her latest cookbook, Annie’s Farmhouse Kitchen. We are very happy to share with you an opportunity to meet Annie in person as she shares some stories and chats about her love of French farmhouse cooking, growing vegetables and appreciating the little things in life.

 

I will be having a chat with Annie on Tuesday 6th June in the beautiful library at Camberwell Girls Grammar School in Canterbury. While this is not a northside venue, it will be worth a trip eastwards for this event.

 

Annie Smithers is one of Australia’s best-regarded female chefs. She has built a distinguished career in the restaurant world since apprenticing with Stephanie Alexander back in 1984 at Alexander’s Melbourne restaurant. In the past decade she has worked in regional Victoria, first at Annie Smither’s Bistrot in Kyneton and, since 2013, at du Fermier (From the Farmhouse), her charming little restaurant in nearby Trentham. Here, she has garnered even more acclaim as a one-woman band, turning out rustic French provincial style food that is dictated very much by the seasons.

 

Annie’s work has been called out for excellence by the country’s foremost food guide (awarded one hat), is regularly identified as a favourite of leading national critic John Lethlean, and has been named as one of The Financial Review’s top restaurants nationally.

 

This promises to be a fascinating evening providing much food for thought, if you’ll excuse the pun. It is a free event and we look forward to seeing you there.

 

Tuesday, 6 June, 2017

6.30pm for a 7pm start

Library, Camberwell Girls’ Grammar School

2 Torrington Street, Camberwell

 

 

Jo Rittey is a freelance writer who wants to live in a world where apostrophes are used correctly and smiles are genuine. When she’s not roaming the streets of the northside in search of great food, she likes getting lost in beautiful films and having wildly enthusiastic discussions with chefs.

 

 

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