Annita Potter

With nearly two decades of global culinary expertise, Annita Potter realized her long-held dream by launching Viand, an acclaimed restaurant in Sydney’s Woolloomooloo. Following its opening, Viand received accolades from leading food critics, earning Potter a prestigious hat from The Sydney Morning Herald Good Food Guide and the title of Oceania Cruises Chef of the Year. Her innovative approach to Thai cuisine has been lauded for its boldness and originality, marking a significant culinary shift. Emulating her mentor, the esteemed chef David Thompson, Potter meticulously crafts all pastes and broths from scratch, offering a daring tasting menu that defies conventional expectations.

Monk’s Offering

Her unwavering self-confidence and determination to establish a selffunded, top-tier establishment underscore her commitment to culinary excellence. Annita Potter’s Viand represents an exciting chapter in Sydney’s culinary landscape, promising continued exploration and experimentation with diverse flavours to challenge and redefine the city’s dining experience.

Jungle Curry Of Prawns

Do you have a favourite time of the year or set of ingredients that you look forward to working with?

It’s funny how the same part of the year is so very different in almost all the countries I have lived and worked in. Narrowing this to just one time of the year would be impossible. For every season in all the world there are so many things to be excited about and to look forward to playing with as a chef. Leaves and herbs are some of my favourite ingredients and everywhere I find myself around the world I always get most excited about the new season coming, whether it’s the fresh garlic leaves in London, the hog plum leaves or cumin leaves in Thailand, the mint in Vietnam, Tarragon in France the flat leaf parsley in Australia. When they are at their best there is nothing like them and how they enhance a dish with there bold flavours.

Duck Egg Relish Crab Sticky Pork

What would you do if you weren’t a chef?

I am not exactly sure… I think I have wanted to be a chef for my whole life really, to be surrounded by food ingredients flavours is possibly the best place, and when you are able to bring so much joy to others by putting things together for them it’s truly a great day. Perhaps a sommelier? I could still be in touch with food and continue to develop my palate and work with like-minded people who are driven by the same passion

Cuttlefish

Do your personal preferences influence the menu at all?

No, and I won’t allow them to. I have a very salty and spicy palate with a love of eating somewhat pungent flavours. If I cooked to my personal preferences, I am not sure who would join me for dinner. Haha… I taper my preferences back. As my restaurant is tasting menus only, I need to look at the menu using the best ingredients I can find and pairing that with old vintages wines as well. It’s about customer satisfaction at the end of the day. Don’t get me wrong I do push the boundaries sometimes but with more a nudge than a push.

Pork Curry

What do you think is the most over-hyped food trend currently?

Food is very much like fashion and goes around in circles, being reborn or redeveloped. I wasn’t a huge fan of the foam era, although it certainly had its place. One thing I wouldn’t miss seeing on menus is cured kingfish. Delicious yes but overdone.

Crispy Miradori

When are you happiest?

Probably when I am in the kitchen. It has this strange energy that slows me down. I adore going to friends’ houses and have them cook for me, eating the simplest of foods prepared by others makes me truly happy, or of course when I am at home with my partner and our family which doesn’t happen as much, I’d like spending time together in the madness of our own lives.

Grilled Catfish Salad

When you’re not in the kitchen where can you be found?

Ha, probably in the office stuck to my computer or out at the markets shopping. It’s no often I am not in the kitchen … Its one of the best places for me.

Annita Potter

Where is your favourite place to dine?

This is a hard question… It’s almost like being asked your favourite film, your favourite song, or even worst your favourite recipe! It’s a bit like choosing your favourite sibling, or family member. And in which country would I begin. I do always think with such fond memories of a place in Paris called Chez Omar a small restaurant in the 3^rd Arrondismont I have been to too many times to count and would go to often when I lived in Paris. A wonderful Moroccan restaurant that has been there forever and does the most delicious food. I would always usually order the same thing and always laugh at myself for ordering so much.

Salmon

What’s your favourite takeaway or comfort food?

I am not a big take-away person, but favourite comfort food would have to be pasta. Of any kind all kinds and lots of it. My background is Italian and Croatian, so it was what I was brought up on. Fills me with such joy.

 What makes the local food scene so exciting?

It is ever growing, ever changing keeps you on your toes. I think that the diversity of the local food scene in Sydney is incredible with such a high standard of establishments, restaurateurs and chefs doing such great things. I am honoured to be a part of it.

Scallops

You’re having friends over for dinner tonight. What’s on the table?

There is a beautiful Persian dish I was shown how to make with fresh plump dates and lots of pomegranate molasses. It is with chicken legs and has caperberries which are all marinated together and then baked. Its absolute heaven and all my friends adore it as much as I do.

Name your favourite city that has it all: food, culture, and nightlife.

It would have to be Bangkok, a city that will bend and lend itself to whatever you wished it to be and at whatever time of day or night you happen to be. I still regard it as my home after spending over 10 years in the country.

Crispy noodle bug

Can you tell us more about the cuisine at your restaurants?

A restaurant critic said it the best I think, and I am paraphrasing … “The most thoughtful and uncompromising Thai cooking in Sydney, from a kitchen that marches to its own drum.” I cook Thai food at viand, a restaurant that tries to preserve the versatility and movements in all aspects of each person’s journey throughout their evening. A multiple coursed tasting menu takes you through a journey of flavours and balances that has its own unique spirit cooked right in front of you in our open kitchen. you watch as the dishes come together and being prepared as you anticipate your next courses.

Deep-fried fish with lemongrass sauce

 1 portion

• 1 piece whole fish, 200g – 300g
• Oil for deep-frying
• 2 tablespoons peeled and finely sliced lemongrass – 30 g
• 2 tablespoons red shallots, finely sliced – 45 g
• 1 teaspoon finely sliced garlic – 6 g
• 1 teaspoon finely sliced small green scuds – 6 g
• 2 tablespoons lime juice – 30 mls
• 2 tablespoons kaffir lime juice – 30 mls
• 2 tablespoons mandarin juice – 30 mls
• 3 tablespoons fish sauce – 45 mls

Method:

1. Score fish diagonally on both sides deep enough to score down to the bone. Make sure the scores are fine and close together.
2. Twist the fish so it curves around and place in the fryer basket in one end.
3. Fry for approximately 6 – 7 minutes depending on the size of the fish.
4. Meanwhile, thinly slice lemongrass, shallots, garlic, green scuds and combine in a bowl.
5. Squeeze juices and add with fish sauce.
6. Pour over the sliced ingredients and serve with deep fried fish.