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Cambinata Extravaganza 2008

The 2008 Cambinata Extravaganza was held on 4 October. Guests were treated to an adventurous seven-course meal prepared by chef Ricky Wilson, and musical entertainment was provided by Mort Hanson (didgeridoo), a jazz quintet (Gabbi Coenen (vocals), Cameron Van Reyk (saxophone), Ben Matthews (piano), Gareth Hughes (bass), and Elliot Smith (drums)), and Cameron Evans (piano). Vivian Hanson performed an indigenous welcome to country, and local member Hon Terry Waldron MLA also addressed the crowd.

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Yabby salad in coconut, mint and lime dressing, with mango and avocado

Courtesy Bert Lozey, Rendezvous, Perth, Western Australia , Serves 4
This makes a nice refreshing Summer dish. Serve with a bottle of good Chardonnay.

Ingredients

  • 16 yabbies, 50-70 g each
  • 400 g assorted salad leaves, pickled and washed
  • 2 punnets snowpea sprouts
  • 1 small bunch watercress
  • 1 medium carrot, shredded
  • 200 ml coconut milk
  • 20 mint leaves, washed and chopped
  • 1 mango
  • 2 avocados
  • juice of 2 limes
  • freshly milled pepper
Method
Steam yabbies and refresh, then de-shell the yabby tails. Make dressing by mixing coconut milk, lime juice, mint and fresh pepper (a little mayonnaise can be added if creamy texture is desired). Season to taste. Make salad. Mix salad leaves, snowpea sprouts, watercress and finely shredded carrot and dress with coconut dressing. Peel mango and avocados and cut into slices. Arrange mango, avocados and yabby tails on plate, add dressed salad leaves and finish with coconut dressing.

Yabby salad dressing

Courtesy Chris Taylor, Fraser’s Restaurant, Kings Park, Perth, Western Australia, Makes 500 ml

Ingredients

  • 375 ml chicken stock
  • 6 tbsp black vinegar
  • 2 tbsp white vinegar
  • 5 tsp sugar
  • 2 tbsp coriander, chopped
  • 1 1/2 tbsp ginger, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 large chilli, finely chopped
  • 4 tbsp spring onions, finely chopped
  • 1/2 tsp sesame oil
Method
Place all ingredients (except the spring onions) in a medium pot and bring to the boil. Remove from the heat and add the spring onions. Allow to cool and use to dress yabbies and salad.
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Yabby niçoise salad

Courtesy Chris Taylor, Fraser’s Restaurant, Kings Park, Perth, Western Australia , Serves 6
This salad is fantastic served on a platter in the centre of the table. New potatoes and poached quail eggs make an ideal addition

Ingredients

  • 18 yabby tails, cooked and peeled
  • 12 spears asparagus, peeled and blanched
  • 12 anchovy fillets
  • 40 g black olive paste
  • 6 slices ciabatta toast
  • 1 radicchio, cleaned and soaked in cold water
  • 6 organic tomatoes, julienne
  • 60 ml cabernet vinegar
  • 60 ml extra virgin olive oil
  • watercress
Method
Mix together all ingredients, except the olive paste and toast. Serve the salad with the olive paste and grilled ciabatta toast separate.

Yabbies with young coconut, mint and basil

Courtesy Chris Taylor, Fraser’s Restaurant, Kings Park, Perth, Western Australia Serves 6

Ingredients

  • 18 yabbies (cooked and refreshed)
  • 1/2 pkt frozen young coconut, julienne
  • 1/4 bunch Vietnamese mint
  • 1/4 bunch Asian basil
  • 2 limes
  • 20 g fried onions
  • 20 g pine nuts, toasted
  • 1/2 red onion, julienne
  • black vinegar dressing
  • seasoning
Method
In a bowl, toss together the yabbies, young coconut, mint, basil, pine nuts and onions. Add a little dressing. Serve in a soup plate and spoon over more dressing. Sprinkle with fried onions and more pine nuts. Serve dressing and limes alongside.

Yabbies with Brescola & Fetta

Courtesy Bert Lozey, Rendezvous, Perth, Western Australia, Serves 6

Ingredients

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

Yabbies in Yoghurt Omelette with Hangalay Paste

Courtesy Chris Taylor, Fraser’s Restaurant, Kings Park, Perth, Western Australia, Serves 6

Ingredients

  • 24 yabbies, 60-70 g each
  • 6 yoghurt omelettes (recipe attached)
  • 6 pieces bok choy
  • 6 oyster mushrooms
  • 75 ml hangalay paste (recipe attached)
  • 1 tin coconut milk
  • 2 limes
  • 20 ml ginger oil
  • 20 ml garlic oil
  • 20 ml garlic oil

Yoghurt and egg omelettes

  • 10 eggs
  • 200 ml yoghurt
  • coriander leaves, finely chopped
  • seasoning

Hangalay paste

  • ¼ cup fish sauce
  • ¼ cup tamarind juice
  • 3 tbsp palm sugar
  • 4 curry leaves
  • 2 tbsp yellow bean paste
  • 2 tbsp minced garlic
  • 2 tbsp red chillies, deseeded
  • 2 tbsp shallots, finely sliced
  • 1 tbsp ginger, grated
  • 1 tbsp shrimp paste, roasted
  • 1 tbsp coriander seeds, roasted
  • 1 tbsp cumin seeds, roasted
  • 1 pinch turmeric
  • 2 medium tomatoes, deseeded
Method
Blanch the yabbies for two minutes, then refresh. Remove the flesh and rub in hangalay paste. Wrap in omelette and place in steamer. Heat the remainder of the hangalay paste and add coconut milk, cook for 5 minutes. Sauté the oyster mushrooms and bok choy in the ginger and garlic oil, season. Place the sauce in the middle of a large soup plate and the bok choy on top. Place the omelette to one side.
Yoghurt and egg omelettes Mix the four ingredients. Place enough mixture in hot pan to cover the bottom. Once one side is cooked turn over and cook other side. Continue until all mixture is used.
Hangalay paste Roast cumin and coriander seeds until fragrant. Place all ingredients except palm sugar, curry leaves and fish sauce in a blender and blend ingredients until smooth. Place into a medium pot and cook ingredients for 5 min. Add palm sugar & fish sauce, cook until a smooth thick consistency.

Chargrilled yabbies, with vegetables, balsamic vinegar and olive oil dressing

Courtesy Bert Lozey, Rendezvous, Perth, Western Australia, Serves 4

Ingredients

  • 1 kg tomatoes
  • 100 g flour
  • 1 egg
  • 1 tsp olive oil
  • salt
  • assorted flower petals and herbs
  • saffron strands
Method To make tomato essence blend one kilo of fresh ripe tomatoes, put on the stove and bring to boil, remove and strain through a fine cloth. Reduce the tomato juice by approximately 80 per cent until a syrupy texture with sweet taste is reached. The natural sweetness and flavour of the tomato should not need any extra seasoning.
To make pasta combine 100 grams of flour, 1 egg, 1 teaspoon of olive oil and salt. Knead until firm and very smooth – let rest for about 1/2 hour then roll out two sheets until very thin.
Place flower petals, herbs and saffron strands on the sheets, then cover with the remaining sheets of pasta. Roll out very thin again. The finished pasta will show the flowers and herbs through the dough.
Cut into 5 inch square and boil in soft water for about 4-5 minutes. Assemble dish with sautéed Yabby tails, diced tomato and zucchini. Spoon over some tomato essence and sprinkle with pickled herbs, some flower petals and perhaps some aged grated cheese.

Chargrilled yabbies, with vegetables, balsamic vinegar and olive oil dressing

Courtesy Bert Lozey, Rendezvous, Perth, Western Australia, Serves 4

Ingredients

  • 8 yabbies, 120 g each
  • 4 pieces baby zucchini
  • 1 piece eggplant
  • 1/2 red pepper, roasted and skinned
  • 70 ml extra virgin olive oil
  • 50 ml balsamic vinegar
  • parsley, chopped
  • seasoning
  • 20 g basil pesto
  • assorted salad leaves
Method
Brush split yabbies with olive oil and seasoning. Cut baby zucchini, eggplant and red peppers lengthways and brush with olive oil. Toss yabby halves in oil then chargrill, add basil pesto to yabbies. Chargrill vegetables and place in centre of plate. Surround with grilled yabbies and salad leaves. Dress with balsamic vinegar.