Chef Kane Pollard and First Nations grower Marlon Motlop headed to the sands of Goolwa Beach to create this stunning kuti cooked in saltbush butter.

Recipe Kane Pollard | Styling Natalie Homan | Photography Brendan Homan

serves 6

1 bulb garlic
15ml olive oil
1 tsp flake salt
50g picked saltbush leaves
25g picked parsley
150g butter
1 lime, zest and juice
50ml white wine
1kg kuti (pipis)

Preheat oven to 180C. Wrap garlic bulb and olive oil tightly in some foil and place in the oven for about 45 minutes until soft.

Carefully squeeze out garlic puree into a food processor, along with the olive oil. In the food processor add flake salt, saltbush, parsley, butter and lime zest. Blitz until all ingredients come together to form a flavoured compound butter.

In a pot, place one third of the compound butter, the white wine and lime juice. Bring to simmer. Add the kuti, stir, then place the lid on, leaving the heat on high until the shells open up.

Turn off the heat, add the rest of the compound butter, stir through and serve.

 

This article first appeared in the June 2024 issue of SALIFE magazine.