Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Duncan Welgemoed’s Goolwa pipis Food Duncan Welgemoed’s Goolwa pipis Preparation time Cooking time Serves Pour a glass of a textural white such as Vermentino or a Pinot Grigio. Featured in this issue, the 2016 from Pinot G experts T’Gallant is perfect as it’s plush yet crisp with mouth-watering texture and refined fruit flavours. This is a versatile wine with excellent all round appeal. INGREDIENTS 2kg Goolwa pipis 250ml soy sauce 50ml kecap manis 1 small red chilli, chopped HOT BROTH 80g unsalted cultured butter 2 cloves garlic, finely chopped 1 tsp finely grated ginger 50ml white wine 50ml white vinegar 2 lemons, juice only Salt to season 100g fennel tops, chopped METHOD 1. Dissolve 1 tablespoon of salt in 3 litres of water at room temperature. Soak pipis in salt water for 2 hours. Pour out salt water. Rinse pipis. 2. In a bowl, combine soy sauce, kecap manis and chilli. Using a hand blender, blend to emulsify. 3. Broth: Melt butter in a frying pan over medium heat. Add garlic and ginger in the butter until translucent, add the pipis and white wine and bring to the boil. Add soy mixture, vinegar and season with lemon juice and salt. Add chopped fennel. 4. To serve, throw in a bowl and eat with crusty bread while using the shells as tiny spoons. Food Preparation time Cooking time Serves SHARE You might also like Food Salmon with Irish potato sauce and green onion butter Food Mediterranean Mussels Food Plank salmon