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Lennox Hastie's pipis, alubias, and jamón broth

Lennox Hastie's pipis with alubias and jamón broth

Preparation time
30 minutes
Cooking time
20-30 minutes

Lennox Hastie's pipis, alubias, and jamón broth recipe is delightful with a bright, crisp Sauvignon Blanc.


Seasoned hard wood, preferably apple, burnt slowly down to embers

800g live pipis purged and cleaned (see note below)

10g preserved lemon

Cooked white butter beans (alubias)

1 clove garlic, germ removed

300ml jamón or pork broth

20ml extra virgin olive oil (lighter, fruitier style such as Arbequina or Koroneiki)

10g flat leaf parsley, torn

20g jamón, trimmed, finely sliced

20g sourdough bread, torn

Recipe by Lennox Hastie

Photography by Jon Bader


1. Prepare your embers.

2. Spread the embers evenly across the base of the grate.

3. Set the grill so that it is only 1 inch from the embers.

4. Place the pipis on one side directly on the grill.

5. In a small pan bring the jamón broth up to heat, tossing in the cooked butter beans.

6. Using tongs, carefully remove the pipis as they pop open, conserving as much of the liquor as possible.

7. Add the pipis and the juice to the jamón broth, adding the torn parsley, and preserved lemon.

8. Arrange pipis in a bowl and pour juice over, garnish with the sliced jamón and torn bread.

Lennox's Note

When preparing the pipis, discard any that are chipped, broken, or damaged in any way. Tap to check that the shells are tightly closed, discarding any that remain open. Soak in salted water for 30 minutes to purge any remaining impurities. Remove the pipis and rinse in fresh water prior to cooking.

Wine Match

Sauvignon Blanc

Preparation time
30 minutes
Cooking time
20-30 minutes