There are plenty of yabbies about in our region in dams, lakes and rivers. We also have local folk who farm them for local tables and for export. The farmed variety are generally larger in size and have been purged for several days to remove their muddy taste. There are aficionados however who will say they just don’t taste the same. Compare them for yourself. Next time you’re picnicking by a local waterway, sink some meat on a string into the water near some rocks. Have a sieve or net handy to haul them out. Yabbies make great picnic fare.

• If you’re camping it will be more a case of straight into the pot

• But if you’ve brought some home with you from the region, deal with them in the following way: - Keep yabbies anaesthetised by layering them with ice - Bring a large pot of salted water to a rolling boil - Have ready a large bowl of ice and water

Throw yabbies into the pot, about ten at a time for 3 mins if wishing to reheat or use any further cooking process. Otherwise cook for 4 mins. Remove from boiling water with a skimmer ladle and place straight into bowl of iced water to stop the cooking process. Drain and shell. Eat straight away or toss through a risotto or a salad of finely shaved fennel with fruity olive oil, ground pepper and lemon wedges. If wanting to serve in shell, slit along the back of the tail carapace with sharp scissors and remove the intestinal tract with a small knife. Peel back the shell a little, crack the claws. Serve with plenty of melted butter, salt, freshly ground pepper and crusty bread.

Regional Wine Match: Bindi Composition Chardonnay
© 2006 Alla Wolf Tasker Executive Chef Lake House