Recipe 03 ➺ David Swain
Goolwa Pipis with Corn, Chilli & Coriander
David Swain is arguably South Australia’s most adored regional restauranteur. His love of fresh, seasonal produce pioneered a new appreciation of exceptionally regional-focused food and is the co-owner and Executive Chef of Barossa giant and visionary dining brand, FINO (Seppeltsfield & FINO VINO). David boasts a culinary career trajectory as magical, exceptional and authentic as the food he creates. For Sometimes Always, David has thrown us something wild to try in the kitchen this Summer – a Pipi dish that highlights fresh regional produce with a classic FINO Iberian twist.
Ingredients & Method
TIMING
10mins Prep Time
20mins Cooking Time
INGREDIENTS
1kg of Goolwa Pipis
2 whole sweetcorn, remove from cob
2 shallots finely sliced
3 whole long red chilli, slice into long strips
1/2 bunch of coriander, roughly chopped
100ml FINO Sherry
1 tbsp. olive oil
Pinch black pepper
10mins Prep Time
20mins Cooking Time
INGREDIENTS
1kg of Goolwa Pipis
2 whole sweetcorn, remove from cob
2 shallots finely sliced
3 whole long red chilli, slice into long strips
1/2 bunch of coriander, roughly chopped
100ml FINO Sherry
1 tbsp. olive oil
Pinch black pepper
METHOD
In a heavy based saucepan, add olive over medium heat, add corn, shallots and chilli, lightly sweat for 1 minute or so.
Add Pipis, stir gently to evenly combine all ingredients then cover with tight lid for 1 minute and turn up heat to high.
After 1 minute of high heat, add sherry, then cook for a couple of minutes with lid on, stirring occasionally.
When 80% of Pipis have opened, remove from heat, stir in black pepper and coriander and serve.
In a heavy based saucepan, add olive over medium heat, add corn, shallots and chilli, lightly sweat for 1 minute or so.
Add Pipis, stir gently to evenly combine all ingredients then cover with tight lid for 1 minute and turn up heat to high.
After 1 minute of high heat, add sherry, then cook for a couple of minutes with lid on, stirring occasionally.
When 80% of Pipis have opened, remove from heat, stir in black pepper and coriander and serve.