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Recipe 03 ➺ David Swain

Goolwa Pipis, 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

10mins Prep Time
20mins Cooking Time
30mins Total

 

Seafood
1kg of Goolwa Pipis

 

Fresh
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 chop

 

Liquids
100ml FINO Sherry
1 tbsp. olive oil

Dry
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.

Possible Pairings

For this dish, consider choosing a wine with prominent acidity to balance the dish’s sweet and salty components. Whatever you choose, we’re sure that you’ll be equally as blown away by the flavours in this carefully curated culinary delight as we were!
When pairing this dish, Sherry is the first thing that springs to mind. The salinity and nuttiness of a Spanish sherry is a match made in heaven for the saltiness of the Pipis and the sweetcorn. A textural Semillon follows closely behind, with stone-fruit and floral notes from Viognier working best at coupling with a healthy hit of chilli. Alternatively, a good quality Chardonnay, with its focused citrus acidity and oak characteristics would work best to balance out the sweetness from the corn and shallots. For a non-alcoholic option, you couldn’t go past NON 2, with its sweet and salty mashup of caramelised pear and kombu balancing the dish out perfectly.