Yabbies with Brescola & Fetta

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Courtesy Chris Taylor, Fraser’s Restaurant, Kings Park, Perth, Western Australia

Serves 6


18 yabbies (cooked & peeled)
12 thin slices brescola (air dried beef)
180 g fetta (Persian or Yarra Valley)
cabbage (shaved & crisped in ice water)
½ red onion (julienne)
10 g dukka
60 ml extra virgin olive oil
60 ml cabernet vinegar


Combine all ingredients and mix well.
Press into a round cutter.
Shape and serve in the middle of a flat plate.
Spoon excess dressing around and sprinkle with dukka.