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Grilled Pipis, garlic and karkalla recipe by Chef Lennox Hastie, Firedoor, Sydney. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Grilled Pipis, Garlic and Karkalla Recipe by Chef Lennox Hastie of Firedoor in Sydney

This distinctively Australian grilled pipis, garlic and karkalla recipe comes courtesy of Chef Lennox Hastie of Firedoor restaurant in Sydney, Australia, from his wonderful cooking with fire cookbook, Finding Fire – along with some sides of Christmas tips and grilling advice.

Every festive season we share Christmas tips from some of the best chefs from across the globe who we’ve been lucky to meet in our work and travels. In the past we’ve shared Christmas tips from Australia’s best chefs, Asia’s best chefs, and some of the world’s best chefs.

We ask the chefs everything from what they recommend you buy the serious home cook in your life for Christmas to what they suggest you cook for lunch on Christmas Day, the main festive meal for a lot of our readers (for others it’s Christmas Eve), to what to do if it all goes wrong.

This year we asked some of our favourite chefs to also share one of their favourite recipes – and it could be anything from a drink to a dish. We wanted something that they make on Christmas day for their loved-ones that you can make for your’s.

First up is Chef Lennox Hastie of Firedoor restaurant, Sydney, who is also the author of the recently released ‘cooking with fire’ cookbook Finding Fire (available here on Amazon).

We first heard about chef Lennox Hastie from John Fink, head of the Fink Group restaurant empire, who at the time was actively looking for a site with Lennox to open what has become one of Sydney’s hottest (sorry) restaurants, Firedoor.

Cooking with fire is central to Firedoor. There’s no gas in the kitchen, but we spotted a bandsaw on the floor and an axe hanging on the wall, and Lennox spends an awful lot of time blowing on coals. Smoke is very much welcome in this kitchen and it’s probably the most aromatic smoke around.

On the menu there’s some explanation about the 11 woods and types of hay the chefs use in the kitchen – from pecan wood, which gives ingredients a sweet flavour, and orange wood, which perfumes the ingredient and is best used for cooking seafood such as mussels and salmon.

The restaurant concept is simple – beautiful ingredients cooked over fire to order, using a collection of different woods every day. The notion that every dish would taste heavily of wood was blown away when we dined there soon after it opened.

Lennox grills and barbecues with precision and subtlety, using his five years experience at Etxebarri, a legendary asador in the mountains near Bilbao in the Basque Country that famously cooks with fire, to create his impeccable dishes.

Another preconception that the restaurant would turn out to be a ‘steak place’ also turned out to be untrue. Seafood and vegetables feature extensively on the menu. Although when there is a piece of meat, it has come from one of Sydney’s most talked-about dishes – his 180-day aged rib of beef that is cut and cooked to order.

The restaurant’s fine meats are supplied by Anthony Puharich of family business Vic’s Premium Quality Meat and Victor Churchill, which Anthony Bourdain called “the most beautiful butcher shop in the world”. Anthony Puharich reckons Firedoor is one of the top 5 places in the world to eat steak.

One of the most memorable dishes for us at Firedoor, however, was the one we have the recipe for today – grilled pipis, garlic and karkalla – and we’re so glad Lennox shared it with us.

Grilled Pipis, Garlic and Karkalla Recipe by Chef Lennox Hastie and some Christmas Tips

Christmas Tips from Chef Lennox Hastie

Q. What do you recommend the home cook with a backyard barbecue make to entertain a hoard of family and friends make?

A. My grilled pipis, garlic and karkalla recipe.

Q. Chefs always tell home cooks to keep things simple at Christmas, but home cooks always want to do something special. Any tips for elevating the traditional barbecue?

A. Grill over wood embers, which give the most natural and sweet flavour to any ingredient.

Q. What should people have on standby if things don’t work out?

A. Plenty of cured meats, cheeses, fresh cooked seafood, and salads.

Q. What’s the best gift you can give a serious barbecue and grilling enthusiast?

A. A big green egg or a wood fired oven.

Q. Are you having Christmas at home or away?

A. Heading away to New Zealand. We’ll spend the day mainly relaxing, playing with my son Alex, and enjoying sharing good food and drink in the company of friends and family.

Grilled Pipis, Garlic and Karkalla Recipe By Chef Lennox Hastie

For this grilled pipis, garlic and karkalla recipe, the pipis (also written as ‘pippies’) must be carefully cleaned, before being cooked covered on a rack over embers.

Pipis are a small saltwater clam endemic to Australia. They’re called pipis on the east coast but also known as a Goolwa cockle or Coorong cockle in South Australia.

After they have opened, they’re then served with a beautiful emulsion of olive oil, lemon and pipi juice, with a hint of chilli and a little parsley. The garnish consists of garlic scapes (shoots) and karkalla (a native succulent), which adds crunch and a salty hit.

Not only is this grilled pipis, garlic and karkalla recipe inventive, but there’s also a nod to the long culinary history of our indigenous First Australians who, on the east coast, used pipis as a great source of protein and would cook them over fire.

If you can’t get pipis, clams, razor clams or cockles make a fine substitute and karkalla can be substituted with samphire or another succulent.

Grilled Pipis, Garlic and Karkalla Recipe

Grilled Pipis, garlic and karkalla recipe by Chef Lennox Hastie, Firedoor, Sydney. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Grilled Pipis, Garlic and Karkalla Recipe

Print Recipe Rate Recipe
Found all along the eastern coast of Australia, pipis have long been an important food source for Indigenous Australians, found in many middens dating back more than 2000 years.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Starter
Cuisine: Australian
Servings: 4 Serves 4 as a starter
Calories: 496kcal
Author: Lennox Hastie

Ingredients

  • 1.6 kg 3 1⁄2 lb live pipis (or clams/ vongoles), purged and cleaned (see Note)
  • 1 bunch garlic scapes
  • 100 g 3 1⁄2 oz karkalla (beach bananas), washed and picked
  • zest and juice of 1 lemon
  • 100 ml 3 1⁄2 oz fruity, mild extra-virgin olive oil, such as arbequina or koroneiki
  • 1 red chilli deseeded and finely sliced
  • 20 g 3⁄4 oz flat-leaf (Italian) parsley, finely chopped

Instructions

  • Prepare your embers. Spread the embers evenly across the base of the grate and set a grill cooling rack 21⁄2 cm (1 in) above the embers.
  • Place the pipis directly on the rack. Immediately cover with a lid and allow to cook for 2–3 minutes, or until they open.
  • Meanwhile, grill the garlic scapes and karkalla over the embers.
  • Uncover the pipis and, using a pair of tongs, carefully remove the pipis as they pop open, placing them into a clean bowl and retaining as much of the liquor as possible. Add the lemon zest and juice to the bowl.
  • In a small cast-iron pan, heat the olive oil. Add the chilli and gently fry until lightly golden. Pour the chilli oil over the pipis.
  • Strain the mix of oil, lemon and pipi juice into a warm saucepan and whisk to emulsify. Add the parsley and mix well.
  • Arrange the pipis in a bowl and pour the emulsified juices over, garnish with the garlic scapes and karkalla, and serve immediately.

Notes

To prepare pipis, discard any that are chipped, broken, or damaged in any way. Tap to check that the shells are tightly closed, discarding any that remain open. Soak in salted water for 30 minutes to purge any remaining impurities. Remove the pipis and rinse in fresh water prior to cooking.

Nutrition

Serving: 1g | Calories: 496kcal | Carbohydrates: 14.6g | Protein: 52.5g | Fat: 25.1g | Saturated Fat: 3.4g | Cholesterol: 137mg | Sodium: 436mg | Fiber: 1.8g | Sugar: 0.4g

You can buy Chef Lennox Hastie’s cookbook Finding Fire here on Amazon. Note that we earn a small commission from your purchase.

Need more Christmas inspiration? See Christmas tips from the world’s best food writers, editors and bloggers and Christmas cocktail ideas from Sydney’s best bars. We’ll be posting our own seasonal cocktail recipes between now and the New Year.

Still stuck for Christmas gift ideas? Check these out: Cookbook Ideas for Culinary Travellers, Classic Cookbooks for Serious Cooks for Christmas, Christmas Gifts for Asian Home Cooks, a Guide to Asian Kitchen Essentials, Christmas Gifts for Travel Photographers and Travellers Who Love Photography, Christmas Gifts for Picnic Lovers, and Travel Books to Inspire Wanderlust.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

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About Grantourismo

Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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