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FAQ

Frequently asked questions

Below you can find the answers to many of our frequently asked questions.
We can deliver live yabbies overnight to many places in Australia. Some destinations take 36-48 hours. We can also deliver internationally; the delivery time varies according to destination, but generally shipping times are 48-72 hours from departure.
In February 1991 Cambinata Yabbies was born – delivering to Perth and surrounding suburbs. By 1993 the business was exporting, and 1994 had its ‘state of the art’ registered export establishment. The facility was doubled in size and tripled in capacity in 1998. In 2001 the family realised it was important to introduce a line of ready to eat yabbies in jars.
Gourmet yabbies have a shelf life of 6 months and abalone 12 months.
The gourmet products are shelf stable, but they can be kept in refrigeration for a chilled snack. Gourmet Yabbies and Abalone needs to be refrigerated once opened.
They are great eaten straight out of the jar, before dinner with a glass of wine or glass of beer. The abalone is best served in thin slices. Serve them on a tasting plate, with a salad, added to a stir fry just before dishing up, on top of a gourmet pizza or tossed with ricotta cheese and folded through pasta.
The Cambinata Gourmet range of yabbies and abalone are flavoured with chilli, with lemon or with spice (this is not hot spices).
Yes, the yabbies are available in 1.5 kg tubs and the abalone in 1.0 kg tubs. These are very popular with restaurants and wineries for tasting plates and catering.
Yes, we can prepare gift baskets to order for corporate or individual clients.
The business is located on the family farm in Kukerin, 300 kilometres south east of Perth, Western Australia.
Please visit our Business story page. Click ‘About us’ in the menu at the top of the page…
They are best steamed. Place them in the freezer for about half an hour and then steam over rapidly boiling water until orange – approximately 5 minutes. If you choose to boil them, place in the freezer as before and then drop into rapidly boiling water and bring back to the boil – they are cooked when they float – do not overcook. You can also take a look at our collection of recipes.
Kept in refrigeration (4-8 degrees Celsius) they will stay healthy for up to and beyond 7 days.

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CONTACT US

  • 4210 Dumbleyung Lake Grace Road
    Kukerin, WA 6352
  • +61 8 98646054

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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.