At the Bar with Chef Annita Potter – Vivid Sydney
By Jane Rocca
Award-winning chef Annita Potter runs the acclaimed Thai restaurant Viand in Pott’s Point and returns to Vivid Sydney this year as part of Vivid Pit Fire series.
She spoke to The Write Drop for our At The Bar series.
MY CITY
Bangkok – it’s where my soul lives. The energy, the food, the chaos. It’s home, but for now Sydney is my city. My heart is here, my restaurant and my family. I couldn’t imagine being anywhere else now because it somehow manages to be both restless and ridiculously beautiful at the same time.
FAVOURITE FOOD MEMORY
A tiny street stall in Singapore eating frog leg congee and roasted pork with lots of chilli oil soy cucumbers and crispy fried youtiao – Chinese dough sticks at about 1am after service. Plastic stools, smoky air, ice-cold beer, and bottles of whisky over ice — perfect and unforgettable.
FAVOURITE BAR
The Art Syndicate – an awesome secret everyone should know about doing great things their way. It blends curated arts with an absolutely standout drinks list.
BEST HANGOVER CURE
A huge bowl of Thai boat noodles, coconut water and an alarming amount of chilli.
BEST INTERSTATE BAR
Three Horses in Melbourne – the same crew from Caretaker’s Cottage but where the Sherry reigns, same brilliance, vinyl only, and the Jabberwocky with a lemon twist is a must!
FAVOURITE WINE
The Vinden Wines has my attention and has had it for some time – particularly Angus’s Headcase range. More experimental, where music, mood, art and personality all bleed into the wines and labels. His recent Fiano – A Forest, resonates with me not only because I love The Cure but as the wine suggests a moody, immersive, slightly mysterious and textural wine that is utterly delicious.
A WINERY YOU LOVE
I can’t think of a winery I love more than Little Frances by Erin Pooley based in Beechworth and the Victorian High Country. There’s restraint in her winemaking which I love — native ferments, careful oak use, minimal disruption and her wines feel generous and alive. It’s a winery who more people should know about, genuine honest and heartfelt and a wine I really look forward to drinking after work.
NEXT DESTINATION
I have travelled a lot and with owning a restaurant my travels are limited these days and so too is the length of my time away. Heading to Surat Thani– south of Thailand for a few weeks soon for a little time away and of course, some time in Bangkok too. But also heading up to Port Stephens which I can’t wait for, a much-needed change of pace, my travel of Australia has been so limited, so I want to start exploring closer to where I am now.
A DINNER PARTY WITH THREE FAMOUS PEOPLE – GO!
David Bowie, Tim Burton, John Galliano because it would be an absolute riot.
TELL US WHAT YOU’RE DOING AT VIVID SYDNEY THIS YEAR
I’m joining as a guest chef for Vivid Fire Kitchen, which honestly feels like the perfect format for the way I love to cook — fire, smoke, a bit of chaos and people gathered around eating together. I’m excited to cook in a more immediate way, a little rougher around the edges than restaurant service, and to be surrounded by so many incredible chefs and producers across the festival.
