Whether you’re discovering pipis for the first time or you’ve been cooking them for years, this guide has been created to help you get the most from every catch.
Here you’ll find answers to common questions, cooking advice from our chefs, storage and preparation tips, a little of the history behind Kuti, and ideas to inspire your next meal.
Fresh pipis are one of Australia’s most sustainable and versatile seafoods. They’re quick to prepare, naturally sweet and equally at home in simple family dinners or restaurant-quality dishes.
Frequently Asked Questions
What are Goolwa PipiCo Fresh Pipis?
Goolwa PipiCo Fresh Pipis are wild-harvested shellfish from the pristine waters of South Australia’s Coorong and Goolwa coastline. They are hand-harvested, graded and packed fresh to preserve their exceptional flavour and quality.
What is Kuti?
Kuti is the traditional Ngarrindjeri name for the pipi and reflects the deep cultural connection the Ngarrindjeri people have with this remarkable shellfish.
For over 19,000 years, Kuti has played an important role in Ngarrindjeri culture and Country. Today, Goolwa PipiCo proudly acknowledges this enduring relationship and the significance of Kuti to the Traditional Owners of the region.
How should I store fresh pipis?
- Store your pipis in the refrigerator between 1°C and 5°C.
- Keep them in their original packaging until you’re ready to cook.
- For the freshest flavour, cook them as soon as possible after purchase and always before the use-by date.
Do I need to rinse the pipis?
- Simply open the pack and they’re ready to cook.
- Give the pipis a quick rinse under fresh water before using.
- They’ve already been professionally de-sanded in our state-of-the-art tanks.
How long do fresh pipis take to cook?
Fresh pipis cook very quickly. Place them into a large saucepan over high heat, cover with a tight-fitting lid and cook for approximately four minutes, shaking the pan occasionally. Once the shells have opened, they’re ready. Avoid overcooking, as this can make the meat firm and chewy.
Why do the pipis release liquid while cooking?
The natural cooking liquid is one of the most valuable ingredients in the pan. Full of natural seafood flavour, it adds depth to pasta sauces, chowders, soups, risottos and seafood broths. Many of our recipes use a splash of it to bring the whole dish together.
What should I do if some pipis don’t open?
Most pipis will open during cooking. If one or two remain closed but feel heavy and smell fresh, they may simply need another minute. If they still don’t open, gently encourage the shells apart with your fingers or the tip of a knife. If the pipi looks and smells fresh, it’s generally fine to eat. Discard any with a damaged shell or an unpleasant smell.
Can I freeze fresh pipis?
Fresh pipis are always best enjoyed fresh. If you do need to freeze them, do so as soon as possible after purchase and use within three months for the best quality.
What flavours work well with pipis?
One of the joys of cooking with pipis is that they’re delicious in their simplest form — good olive oil, garlic and a squeeze of lemon can be all you need.
Their naturally sweet flavour also makes them an exceptional carrier for almost any flavour base, absorbing and complementing ingredients beautifully. That makes them the perfect vehicle for cuisines from around the world.
Are Goolwa PipiCo Fresh Pipis sustainable?
Yes. Our hand-harvested pipis are MSC certified, and our commercial partners, the Ngarrindjeri Nation, have been sustainably harvesting Kuti for over 19,000 years.
Goolwa PipiCo operates within one of Australia’s most carefully managed wild fisheries. Responsible harvesting helps protect the long-term health of the fishery for future generations.
Cooking Tips
Keep It Simple
Fresh pipis don’t need complicated recipes. Good olive oil, garlic, fresh herbs and a squeeze of lemon can be all that’s required for an incredible meal.
Don’t Overcook
Pipis cook in around four minutes. Once the shells have opened, remove them from the heat to keep the meat tender and juicy.
Save the Cooking Liquid
The natural cooking liquid is packed with flavour. Use a splash in pasta sauces, chowders, soups, risottos and seafood broths for extra depth.
Warm, Don’t Boil
If you’re adding cooked pipis back into a sauce, simply warm them through. Boiling them again can make them firm.
Taste Before Seasoning
The natural cooking liquid already carries a gentle salinity, so taste your dish before adding any extra salt.
Build Layers of Flavour
Cooking garlic, shallots, ginger and other aromatics gently before adding the pipis creates a deeper, more balanced flavour.
Add Fresh Herbs Last
Stir fresh herbs through just before serving to preserve their aroma, colour and freshness.
Have Everything Ready
Have the rest of the dish ready before the pipis finish cooking — they only need a few minutes and are best served immediately.
Perfect for Sharing
Many pipi dishes are best enjoyed straight from the centre of the table with warm crusty bread to soak up every last drop of the delicious cooking juices.
Take Pipis Around the World
Pipis are wonderfully versatile — equally at home in rustic Italian pasta, fragrant Asian dishes, Mediterranean stews, Spanish-inspired seafood and modern Australian cooking. Their delicate sweetness adapts beautifully to any cuisine.
Food Safety
- Always keep pipis refrigerated until you’re ready to cook them.
- Cook thoroughly before eating.
- Never leave seafood at room temperature for extended periods.
- Use clean utensils and chopping boards to avoid cross-contamination.
Why Choose Goolwa PipiCo?
Goolwa PipiCo Fresh Pipis are proudly harvested from the pristine waters of South Australia’s Coorong and coastline, and are recognised by leading chefs for their exceptional quality, consistency and flavour.
Whether you’re preparing a quick weeknight pasta, a family feast or something special to share with friends, they’re one of Australia’s finest sustainable seafoods — bringing the taste of our coastline to every table.