While staying on a private beach near Mangonui in the Far North, we were blessed with our own private Pipi bed, which we dipped into several times during the course of our weeks’ stay. It brought back fond memories of collecting Pipis as a child, venturing into the surf at low tide, and wiggling our feet and toes (a bit like doing the twist) to collect a family feed of shellfish. Pipis are the unsung heroes of kai moana (seafood). They have a delightful, subtle texture and flavour, which lends itself to plenty of options for cooking. We created a range of dishes, which are shown here. To begin with is the Kiwi Pipi Classic: Freshly steamed Pipis served with Bread and Butter. (preferably, a slice or two of Molenberg Bread, which is another Kiwi staple).
Next up, we tried a batch of Pipis straight on the BBQ, or ‘barbie’ for our Australian cousins. These were then eaten with a delicious garlic aioli. Scrumptious.
Last but by no means least, a delicious Pipi version of Linguine Vongole, made with Soba Noodles, Parsley, Coriander and Garlic. Served as an indulgent Summer’s lunch with a glass of crisp Kim Crawford Chardonnay.
