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Yabbies

The Cambinata Yabbies

Cambinata is a pioneer in the yabby farming industry. Since business started in 1991, Cambinata has been responsible for training more than 1200 farmers in the production of superior quality yabbies. These yabbies are all grain-fed and are harvested using traps. To ensure that you receive the best quality product, we make sure we know where every yabby was caught, and maintain the cold chain from farmer to consumer.
Cambinata’s yabbies are available in plentiful supply during the seven months from mid-November to mid-May. Better still, by developing new farming techniques to improve productivity, particularly during the off-season, we can supply on demand all year round. Wherever you are in the world, we can deliver fresh, live yabbies via air freight.
A healthy environment is important, and careful processing is vital. Yabbies are processed in Cambinata’s quality-assured factory under strict supervision, using the most advanced technology available in the industry. Our massive, state-of-the-art refrigerated tank stores the yabbies in crystal clear water, and assures a continuous supply of prime quality yabbies. They are carefully packed in polystyrene boxes for transport, and frozen gel packs keep the product chilled to the perfect temperature whilst in transit. On arrival, to ensure maximum storage life, you simply refrigerate them (2–8 °C). They will survive, live, for at least seven days in refrigeration.
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Cambinata Yabbies - Fresh Western Australian Yabbies delivered to wholesale and restaurants across Australia

Sizing

Cambinata yabbies are weighed individually and sorted according to grade. Yabbies are available in the following sizes:
Cambinata Yabbies Western Australia - Gourmet Yabbies 2
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Nutritional information

In this health conscious century, yabbies deserve pride of place. They live naturally in the waters of Australia – a part of the world renowned for its pristine, pollution-free environment. Yabbies are virtually fat-free (0.12 per cent) with a cholesterol level so low that it is immeasurable1. The amino acid profile of yabbies is similar to that of other crustaceans with the presence of desirable long-chain, polyunsaturated fatty acids.

Quality Assurance

Cambinata Yabbies are Australian Quarantine HACCP and export accredited. Cambinata Yabbies are individually sorted and graded for perfection to meet the needs of our customers and our Company’s vision to strive to be the supplier of choice to leading shellfish purchasers worldwide. We provide premium quality yabbies and service in a timely and profitable manner.

Yabby facts

  • Yabbies are exquisite and unique – unique to Australia, and exquisite in presentation and flavour.
  • Yabbies are environmentally friendly, and they are sustainable, being farmed and not wild caught. They are produced in the clean, green environment of Australia, without genetic modification.
  • Yabbies are robust, able to live in a cool room in the esky in which they arrive for a week, so the fresh product is always on hand without having to tank. They are very entertaining when displayed in a tank, however, and being nocturnal, are most active at night, entertaining the diner.
  • Yabbies are extremely versatile – choose the size that suits your budget and dish. Serve them as part of a seafood platter, “lamb and dam,” barbecue or curry them, or serve them with garlic, or a combination of chilli, ginger and garlic.
  • Yabbies are for the health conscious, as they have virtually no fat or cholesterol.
  • Yabbies' shells are relatively thin and easily removed, and large yabbies can be easily cut in half through the middle like a lobster and grilled.
  • Yabbies are a gourmet product and are appropriate for those who appreciate fine dining.
  • Yabbies are for the discerning chef looking for something different for his/her clients – the basis of a dish to which the chef can add their own touches. We find that chefs enjoy exploring the many ways in which they can prepare yabbies.
  • Yabby flesh is more tender than that of lobster, and is delicate and sweet in flavour.
K.A. Francesconi, N.M. Morrissy. “Chemical composition of Yabbies (Cherax albidus Clark 1936) from Western Australian farm dams.” Department of Fisheries, Western Australia; Fisheries Research Report #107, 1996. Abstract available here.
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QUICKLINKS

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.