By Leigh O’Connor.
Growing up with a strong connection to her Italian and Croatian heritage, there was always something that needed cutting, gathering, harvesting, picking, pickling and watering in Annita Potter’s household, before you could sit down to eat.
Now owner and Head Chef at Sydney’s Viand (12) restaurant on Crown Street in Woolloomooloo, Annita brings an ever-evolving Thai menu to the plate with vibrant fresh ingredients fused into a farm to wok, to table and back ethos.
"Growing up, food has always been a big part of my life. From a young age, I learnt to appreciate fresh, clean flavours and the importance of cooking with naturally grown fruit, vegetables and meat,” she explains.
"Food was always in the conversation and often the next meal was discussed before even finishing the first.”
Born in Perth, after serving her apprenticeship, Annita headed straight to France before globe-hopping between Europe, Asia and Thailand – where she was seduced by Thai cuisine and culture.
Packing her bags to head back to London, she landed a job at the critically-acclaimed Michelin-starred restaurant Nahm with Australia’s own David Thompson. Her stint there was so successful David tempted Annita back to Thailand to help with the Long Chim concept, posted between Cambodia and Vietnam in charge of developing the culinary division on the luxury ship Aqua Mekong.
After nearly two decades of cooking in and running other Chefs’ kitchens around the world, Annita finally opened her own restaurant – Viand.
"I deliberately wanted my restaurant to be different, to stand out as unique on the Sydney dining scene by offering a different style of Thai food to what they are used to. Dishes they may not have had or heard of before – a new, reimagined Thai cuisine.
"I’m constantly inspired by the diversity, layers and nuanced balance of Thai food. I believe Chefs’ styles change over the years and I’m looking forward to where my style takes me…I don’t think it is defined yet; as I grow and evolve, I hope my style does as well.”
Don’t expect the usual Thai dishes like green chicken curries and Pad Thai at Viand – instead, think spanner crab, pickled garlic, river tamarind and puffed tapioca, or salted duck egg relish with scampi and sticky aged pork.
It is her recipe for jungle curry with Tiger prawns, long-leaf coriander and golden shallots that she shares with us. Make sure to take the time and effort to make the curry paste yourself for the best results and serve with steamed jasmine rice and your choice of condiments.
"I want Viand to be a place where diners can completely immerse themselves in the open kitchen space, have every one of their senses heightened while sitting back and enjoying something special and something new,” Annita says.
"Unique dining experiences are the ones you remember…that’s what I want to bring to our diners.”
