Pippis have always been prized by Indigenous peoples. Goolwa Pipi Co is doing amazing work with the Ngarrindjeri people to not just put these amazing pippis on our plates but also in conserving, protecting and preserving the pristine environment of Coorong National Park.

Pippis in Vermouth

Prep time: 10 minutes
Cooking time: 5 minutes
Serves 4

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Extra-virgin olive oil, for frying
3 garlic cloves, minced

1kg well-washed pippis

2 ripe tomatoes, chopped
1⁄2 cup chopped sea parsley
1 small red chilli, diced
1 sprig of Geraldton wax, finely chopped 

2 lemon myrtle leaves 

1 cup Maidenii vermouth, cider or dry white wine
Salt and pepper, to taste
Knob of butter

Crusty bread and butter, to serve

Note: Make sure you wash the pippis thoroughly because they can be quite dirty and gritty inside.

Place a large pot with a lid over medium heat, add a glug of olive oil and lightly fry the garlic cloves for about 30 seconds. Don’t let it brown.

Add the pippis, tomatoes, sea parsley and chilli. Increase the heat to medium–high and stir for 1 minute.

Stir in the Geraldton wax, lemon myrtle leaves and alcohol. Put the lid on the pot and cook until the pippis open, about 3–4 minutes. Shake the pot often while cooking.

Season with salt and pepper, add the knob of butter, stir and serve with good crusty bread and butter.

Extracted from Warndu Mai (Good Food) by Rebecca Sullivan and Damien Coulthard, published by Hachette Australia, hardback, RRP $45. Photography by Luisa Brimble.