Duncan Welgemoed’s Goolwa pipis
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.
2kg Goolwa pipis
250ml soy sauce
50ml kecap manis
1 small red chilli, chopped
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
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.