An Immersive Night of Torres Strait Island Flavours with Nornie Bero

• 
• Servings
  2
• Prep
  30 m
• Cook
  45 m

Recipe By: Nornie Bero

WARRIGAL CREAMY PIPI’S

INGREDIENTS 

• 500g kg Pipi
• 3 garlic cloves crushed
• ¼ cup warrigal puree 
• ½ tsp ground aniseed myrtle 
• Dash of white wine
• ¼ cup coconut cream
• 1 tbs chilli paste
• 2 tbs butter
• Dash extra virgin olive oil

METHOD

1. Rinse pipis under cold water to remove sand.
2. Sauté garlic in butter until golden. Add pipis and white wine, cooking for 5-7 minutes until the shells open.
3. Add coconut cream and warrigal puree, stirring until thickened.
4. Stir through chilli paste and serve immediately.

KINGFISH NAMAS 

INGREDIENTS

• 100g Kingfish 
• ½ cup coconut cream (thick)
• 3 sprigs fresh coriander leave thinly sliced
• 1 long red chilli finely diced
• 1 tablespoon soy sauce
• 2 tablespoons white vinegar 
• 1 juice of lime
• 1 juice of lemon
• 1 finger lime pearls
• Good pinch sea salt
• 2 sheets rice paper

METHOD

1. Slice kingfish thinly and place in a bowl. Add lime juice, lemon juice, white vinegar, coconut cream, and soy sauce.
2. Deseed and dice the chilli. Add the coriander and finger lime pearls to the bowl, mixing gently.
3. In a small pot with oil, break each rice paper sheet in half and fry until puffed.
4. Serve the kingfish mixture with the puffed rice paper.

SOP SOP

INGREDIENTS 

• 500 g peeled cassava diced
• 200white sweet potato diced
• 300 peeled Japanese pumpkin 
• 200 g taro diced
• 1 onion diced
• 1lt coconut cream  
• 1lt vegetable stock 
• 2 tablespoons celery salt 
• 1 tbs saltbush

METHOD

1. Cut cassava, sweet potato, pumpkin, and taro into chunky cubes. Dice the onion. Place all in a large saucepan.
2. Add coconut cream, vegetable stock, and celery salt.
3. Simmer gently over medium heat until vegetables are cooked through and broken down into a thick, creamy mixture.

SALTBUSH AND WARRIGAL GREENS DAMPER

INGREDIENTS 

• 350g self-raising flour, plus extra for dusting
• 80g room temperature nut butter (nuttlex)
• 1 tablespoons dried saltbush
• 100g warrigal greens, thinly sliced
• 1 x 50cm sheet of banana leaf

METHOD

1. Preheat the oven to 180 degrees
2. To a bowl, add the flour and butter and mix together using your hands until fully combined. 
3. Add the saltbush and warrigal greens and mix through. 
4. Add 375 ml water to the mixture, a little at a time, and mix with your fingers until you have a nice sticky dough. 
5. Place some flour on your work surface, then knead the dough until you have a bread-dough consistency. Roll into a log, then set aside. 
6. Before using your banana leaf, you need to release the oils to make it flexible and bring out the flavours. Hold the banana leaf over an open gas flame and move across the flame in sections until the oils seep through the entire leaf. If you do not have a gas flame, place in a dry, non-stick frying pan for a few seconds on each side. 
7. Place the dough in the centre of the banana leaf. Wrap it, folding over each end, and roll it up like a burrito. Then wrap in aluminium foil using the same method. 
8. Place on the oven shelf and cook for 45-50 minutes. 
9. Serve with golden syrup butter (nuttlex)

© 2025 OTAO Kitchen. All Rights Reserved. ABN 65 606 809 581
Printed From otaokitchen.com.au 10/12/2025