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Cambinata Yabbies Western Australia - Photo Gallery 68

Cambinata Extravaganza

Annually, in spring time, Cambinata Yabbies celebrates the diversity and fabulous gourmet products of the Heartlands with the Cambinata Extravaganza. The Extravaganza features a silver service dinner – created using fabulous regional foods, including farmed abalone, lamb, beef, olives, and of course, yabbies. The meal is accompanied by fine regional wines, beer, soft drinks, and rain …

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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

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

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

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

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

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

Yoghurt and egg omelettes

Hangalay paste

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

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

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.