This coveted country French-style farmhouse restaurant is low on pomp, high on pleasure.

It’s just the spot to settle in, get cosy and let someone else do the cooking – that someone being Annie Smithers, the indefatigable chef, owner, baker and farmer behind Du Fermier.

There are no menus but know you’re in for three or four generous – and great value – courses that stick to the paddock-to-plate ethos with meats and poultry from the Trentham region and vegetables plucked fresh from Smithers’ garden.

Served as a shareable feast, mains will be something like Western Plains pork –succulent meat and generous of crackling – with a blueberry gastrique adding a slightly acidic sweetness for cut-through, and plenty of roasted parsnip, potato, carrots and brussels sprouts.

It might be bookended by a gruyere and leek souffle and French cheese or a toffee-apple flaugnarde. 

Pop out the back and you’ll get a wide smile from Smithers toiling in the kitchen, in her element, or venturing out to serve a course or two under the eye of front-of-house pro Bronwyn Kabboord (ex Merricote). 

Country charm never tasted and felt so good. Book well ahead. 

Must Eat Dish: Gruyere and leek souffle