• 1kg Goolwa Pipis
• 1/2 small fennel bulb, halved and finely sliced
• 1/3 cup flat leaf parsley leaves
• 1 long red chilli, halved, deseeded and thinly sliced
• 1/2 red onion, peeled and finely sliced
• 1 lemon, quartered and finely sliced
• 1/3 cup extra virgin olive oil
• 2/3 cup white wine
• freshly ground black pepper

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

1. Heat a barbecue to high and line 4 x 40cm pieces of foil with baking paper.
2. In a large mixing bowl, combine fennel, parsley, chilli, onion and lemon together mixing until well combined.
3. Place 250g of pipis into a small mixing bowl with ¼ of the fennel mixture, tossing to combine. Place in centre of one of the prepared foil sheets and gently bring the edges up slightly. Add 1 tablespoon olive oil, 2 tablespoons wine and freshly ground black pepper. Fold foil over to encase pipis and fold in ends to seal, allowing a little extra room for the shells to open. Repeat process with remaining parcels.
4. Place foil bags on barbecue, cover and cook for 8-10 minutes or until shells open. If cooking in the oven, preheat oven to 220°C (200°C fan-forced) and cook foil bags for 10 minutes or until shells open.

It is important to rinse the fresh pipis, before cooking, as the water in the bag is very salty.
Frozen pipis cook in a very similar time frame to the fresh pipis when barbequing, steaming and poaching. They do take a little longer in the oven.
To prevent overcooking it is best to remove the open shells and set them aside, especially on the barbecue.
Any shells that do not open can be prised open or cooked further until they open.