Australian Native Food Recipe Pippis in Vermouth


From the broadsheet

Pippis have always been prized by Indigenous peoples. Goolwa Pipi Co is doing amazing work with the Ngarrindjeri people to not just put these amazing pippis on our plates but also in conserving, protecting and preserving the pristine environment of Coorong National Park.

Australian Native Food Recipe Pippis in Vermouth



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Prep time: 10 minutes 
Cooking time: 5 minutes 
Serves 4

Ingredients: 
Extra-virgin olive oil, for frying 
3 garlic cloves, minced
 
1kg well-washed pippis
 
2 ripe tomatoes, chopped 
1⁄2 cup chopped sea parsley 
1 small red chilli, diced 
1 sprig of Geraldton wax, finely chopped 
 
2 lemon myrtle leaves 
 
1 cup Maidenii vermouth, cider or dry white wine 
Salt and pepper, to taste 
Knob of butter
 
Crusty bread and butter, to serve

Note: Make sure you wash the pippis thoroughly because they can be quite dirty and gritty inside.

Method: 
Place a large pot with a lid over medium heat, add a glug of olive oil and lightly fry the garlic cloves for about 30 seconds. Don’t let it brown.

Add the pippis, tomatoes, sea parsley and chilli. Increase the heat to medium–high and stir for 1 minute.

Stir in the Geraldton wax, lemon myrtle leaves and alcohol. Put the lid on the pot and cook until the pippis open, about 3–4 minutes. Shake the pot often while cooking.

Season with salt and pepper, add the knob of butter, stir and serve with good crusty bread and butter.

Extracted from Warndu Mai (Good Food) by Rebecca Sullivan and Damien Coulthard, published by Hachette Australia, hardback, RRP $45. Photography by Luisa Brimble.