Annie’s Garden To Table

Annie Smithers

Annie's Garden To Table
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Annie’s Garden To Table

Annie Smithers

‘I’m not quite sure what possessed me to start a kitchen garden, but there is no doubt that my cooking has developed a real spring in its step since then … ’ Annie Smithers is a great believer in using fresh organic produce with minimal food miles. In most cases, this means just a few steps, for Annie has an acre of garden from which she sources the majority of the produce for her highly successful restaurant in Kyneton, Victoria. Writing in a diary format, Annie shares the ups and downs of setting up her garden, interspersed with simple, seasonal recipes that allow her star crops to shine.


I was enthralled with Annie’s Garden to Table. Annie Smithers cooked under Stephanie Alexander before opening her own restaurant and cafe in Kyneton and Ms Alexander’s influence is clear. The recipes are no nonsense and achievable with minimal fuss.

This is a diary of a year in the garden and the recipes are dotted through with anecdotes about growing radishes and turnips. The time span doesn’t let us find out how her truffles end up but it does give us a good idea about what to do when confronted with a harvest of fennel. I prepared baked fish with tomatoes, followed by berry sorbet.

I’m seriously considering growing potatoes now because Annie says potatoes from soil to plate within an hour is the ultimate delight.

chris Christine Gordon is the Events Coordinator for Readings and is a committee member of The Stella Prize.

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