From Paddock to Plate with Annie Smithers

Annie Smithers is one of Australia’s most highly regarded chefs and one of the first chefs to truly epitomise the paddock to plate ethos.  In this episode of The Strawberry Jam Sessions,  be inspired by this Australian food icon as Annie offers us some pearls of wisdom as both a gardener and a chef.  She also covers:

🍓How to live sustainably with zero waste  

🍓Tips for starting your garden, whether it be big or small 

🍓 and how her restaurant Du Fermier's in regional Victoria, is guided by the seasons   

Annie Smither’s Strawberry Sorbet

Ingredients

• 2 lemons, roughly chopped (the lot)
• 800-900gcaster sugar
• 1.8kg strawberries, hulled
• Juice of 2 more lemons

Method

1.       Put the lemon pieces into a food processor or blender with the sugar and pulse-chop until the lemon and sugar have combined to a purée. Tip the mixture into a bowl.

2.       Purée the strawberries and add to the lemon mixture. Add about half the lemon juice, taste and add more if necessary – the flavour of the lemon should be intense but not overpower the strawberries.

3.       Pour into an ice-cream machine and churn until frozen or freeze in a suitable container. You may need to churn the mixture in batches according to the size of your ice-cream machine.

anniesmithers.com.au

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