Navigation Menu

Cambinata Yabbies

Story: Cambinata Yabbies
Episode: 6
Presenter: Stuart Laws
Air Date: 26 September 2021

Stuart Laws completes his journey of the Wheatbelt with more homegrown goodness in an isolated small community surrounded by broadacre grain farming.

  • Cambinata Yabbies is a family-owned and operated company, located in Kukerin, Western Australia, three hundred kilometres southeast of Perth.
  • The family business was formed in 1990 by Mary and Michael Nenke, who ran a wheat and sheep farm near the tiny Wheatbelt town of Kukerin.
  • The Cambinata Yabbies range, which includes bottled yabbies and abalone in a variety of flavours, provides consumers with a unique taste experience.
  • These unique, freshwater crustaceans are delicious and versatile, making them ideal for the creative chef who is looking for that special “something” to complete the menu.

Louisiana Yabby Boil


For the boil:
1 bunch spring onion
2 carrots
3 stalk celery
3 fresh bay leaves
5 ltr water
3tbsp cajun spice
200gm butter
1kg yabbies
4 whole corn
500gm baby potatoes
500gm clams

For the butter:
2tbsp smoked paprika
2 tsp cayenne pepper
½ teaspoon allspice
3 tbsp cajun spice
500gm butter
1 cup chopped parsley

To make the butter, allow the butter to reach room temperature. Mix in other ingredients. For the boil;
bring water to a boil with cajun spice, carrots, celery and spring onions. Add the butter and the potatoes and cook for 10 minutes. Add corn and cook for 2 minutes. Add clams and cook for 2 minutes. Add yabbies and cook for 1 minute. Scoop out all ingredients and add to butter, allow to sit for 5 minutes. Eat!

For more information: