Serves: 2-4
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min





  • 1kg Goolwa Pipis
  • 2 whole sweetcorn, remove from cob
  • 2 shallots, finely sliced
  • 3 whole long red chilli, slice into long strips
  • 100ml Fino sherry
  • 1 tablespoon olive oil
  • Pinch black pepper
  • 1/2 bunch coriander, roughly chop




IMPORTANT: If using FROZEN Goolwa Pipis then thaw in the refrigerator overnight before cooking.


  1. In a heavy based saucepan, add olive over medium heat, add corn, shallots and chilli, lightly sweat for 1 minute or so.
  2. Add pipis, stir gently to evenly combine all ingredients then cover with a tight lid for 1 minute and turn up heat to high.
  3. After 1 minute of high heat, add sherry, then cook for a couple of minutes with lid on, stirring occasionally.
  4. When 80% of pippies have opened, remove from heat, stir in black pepper and coriander and serve.

(David Swain, Executive Chef)