Broad Bean Dip by Annie Smithers & Alice Oehr

This recipe poster is labour of love, both from chef Annie Smithers and artist Alice Oehr.
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A recipe that may seem simple in its composition, is complex in taste and also in its journey to the plate. From planting and tending the plants, to picking the pods, to podding them, blanching them, skinning them, then crushing them, which Annie undertakes on her farm in Trentham, Victoria.

Alice has heroed the broad bean pods and their flowers in a positively verdant palette.

• One poster purchased = 4 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in our Collingwood studio and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost

All orders are packed and shipped worldwide from our Melbourne studio.

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Estimated delivery times during Black Friday.
• Australia: 10 business days (Standard), 10 business days (Express)
• New Zealand: 7–12 business days
• International: 10–20 business days

When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Broad Bean Dip
Broad Bean Dip
Broad Bean Dip
Broad Bean Dip
Broad Bean Dip
Broad Bean Dip
Broad Bean Dip

Collaborator

Alice Oehr
 Melbourne, Australia 

Alice Oehr

Artist
  
Alice Oehr is a Melbourne-based artist known for her distinct playful style that incorporates a love of food, pattern collage, and drawing. She draws both for work and for fun, which has led her to teaching, speaking and writing on the subject publishing several books along the way. Like most professional doodlers, Alice loves to record the world as she moves through it, and uses her work to showcase her observations and interpretations of the details she encounters. But she almost always returns to food. (Portrait credit: Ellie King)
Annie Smithers
 Trentham, Australia 

Annie Smithers

Chef
  
Annie Smithers was the Australian pioneer of the kitchen garden movement and farm-to-table dining. For over 12 years now she has cooked from her vegetable gardens, working in tandem with the harsh Australian seasons. Her restaurant du Fermier in Trentham, Victoria serves classic French Farmhouse style food, where Annie grows most of the produce and selects her proteins and dairy products from farmers with the highest regenerative and animal husbandry ethics.  Annie writes for The Saturday Paper, has a regular segment on Blueprint for Living on Radio National and has written 3 books. Her most recent book, Recipes For A Kinder Life, blends memoir, recipes and practical tips on how to walk the earth a little more gently.

Limited-edition artwork.

Created exclusively for Food for Everyone.

Printed in Melbourne on 135gsm Extract paper.

Made entirely from 100% recycled fibres.

For every poster purchased,

we donate 4 meals to food banks

Annie Smithers' Broad Bean Dip

Taste For It

Annie Smithers' Broad Bean Dip

Snack Side Condiment
  • 60 MIN
    • |
  • 10 MIN
    • |
  • SERVES 4, AS A STARTER

"The broad bean dip recipe is a labour of love. From planting and tending the plants, to picking the pods, to podding them, blanching them, skinning them, then crushing them. It is amazing that something so simple can be so complex, in both its rendering and its taste structure."

 

- Annie Smithers

  • BROAD BEAN DIP:
  • 300g broad beans (podded weight)
  • 2 cloves new season garlic, crushed
  • Juice of ½ lemon
  • 60 ml extra virgin olive oil
  • Salt and pepper
  • CHARRED FLATBREAD:
  • 500g white bread flour
  • 10 g fine sea salt
  • 10 g dried yeast
  • 350 g warm water (weigh it on scales – don’t just use a measuring jug)

Step 1.
FOR THE BREAD: Measure the flour and salt into a big mixing bowl.
Step 2.
Measure the water out, add the yeast to the flour and salt and let it sit for a couple of minutes. Pour in the water and, either with your fingers, a big spoon/spatula or a bread scraper, mix the lot together into a big, shaggy mass.
Step 3.
Tip the lot onto a board or bench, and work the dough as follows: put your hands underneath it; lift it; slap it down on the board with a nice satisfying thwack; stretch the top of the dough out in front of you, then fold it back — taking care to do it gently, thus trapping air in between the layers. Do this over and over again — if you keep lifting, slapping, stretching, folding, and trapping air, the dough will start to form a homogenous, smooth mass without the addition of any extra flour.
Step 4.
Once you have a relatively smooth dough, place it on the board and form it into a ball by folding the edges into the centre, pressing down with your thumb, rotating the dough, folding and pressing until you have a neatish ball.
Step 5.
Rest the dough by putting it back in the mixing bowl, covering it with a tea towel, then leaving it somewhere warm and draught-free for about an hour until it doubled in size.
Step 6.
Start heating your grill plate, or light your barbeque. After the dough has doubled in size, knock it back with your first and turn it out onto the bench. Divide the dough into tennis ball-sized portions. Once you have established that your grill plate is hot, roll the dough out as if you were making a pizza base, sprinkle with a little olive oil and place on the grill.
Step 7.
Turn when it is nicely marked on the underside; remove when marked on both sides and cooked through – it only takes a couple of minutes. Place on a rack. Repeat the process until all the dough is cooked. If you don’t have a ribbed grill, this can be done in a heavy-based frying pan.
Step 8.
FOR THE DIP: Place the broad beans in boiling water for 3-5 minutes. Drain, and refresh in a bowl of iced water.
Step 9.
Peel, roughly chop and flatten into a rough paste with the back of a knife. Place in a bowl with the garlic, lemon juice, oil, salt and pepper, lightly crush with a spoon and mix well to combine. Serve with charred flatbread

Annie Smithers' Broad Bean Dip

  • Prep: 60 MIN
  • Cook: 10 MIN
  • Serves: SERVES 4, AS A STARTER

Ingredients

  • BROAD BEAN DIP:
  • 300g broad beans (podded weight)
  • 2 cloves new season garlic, crushed
  • Juice of ½ lemon
  • 60 ml extra virgin olive oil
  • Salt and pepper
  • CHARRED FLATBREAD:
  • 500g white bread flour
  • 10 g fine sea salt
  • 10 g dried yeast
  • 350 g warm water (weigh it on scales – don’t just use a measuring jug)

Method

Step 1.
FOR THE BREAD: Measure the flour and salt into a big mixing bowl.
Step 2.
Measure the water out, add the yeast to the flour and salt and let it sit for a couple of minutes. Pour in the water and, either with your fingers, a big spoon/spatula or a bread scraper, mix the lot together into a big, shaggy mass.
Step 3.
Tip the lot onto a board or bench, and work the dough as follows: put your hands underneath it; lift it; slap it down on the board with a nice satisfying thwack; stretch the top of the dough out in front of you, then fold it back — taking care to do it gently, thus trapping air in between the layers. Do this over and over again — if you keep lifting, slapping, stretching, folding, and trapping air, the dough will start to form a homogenous, smooth mass without the addition of any extra flour.
Step 4.
Once you have a relatively smooth dough, place it on the board and form it into a ball by folding the edges into the centre, pressing down with your thumb, rotating the dough, folding and pressing until you have a neatish ball.
Step 5.
Rest the dough by putting it back in the mixing bowl, covering it with a tea towel, then leaving it somewhere warm and draught-free for about an hour until it doubled in size.
Step 6.
Start heating your grill plate, or light your barbeque. After the dough has doubled in size, knock it back with your first and turn it out onto the bench. Divide the dough into tennis ball-sized portions. Once you have established that your grill plate is hot, roll the dough out as if you were making a pizza base, sprinkle with a little olive oil and place on the grill.
Step 7.
Turn when it is nicely marked on the underside; remove when marked on both sides and cooked through – it only takes a couple of minutes. Place on a rack. Repeat the process until all the dough is cooked. If you don’t have a ribbed grill, this can be done in a heavy-based frying pan.
Step 8.
FOR THE DIP: Place the broad beans in boiling water for 3-5 minutes. Drain, and refresh in a bowl of iced water.
Step 9.
Peel, roughly chop and flatten into a rough paste with the back of a knife. Place in a bowl with the garlic, lemon juice, oil, salt and pepper, lightly crush with a spoon and mix well to combine. Serve with charred flatbread

Marquee

1 POSTER PURCHASED = 10 MEALS DONATED900,000 MEALS DONATED & COUNTING!

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