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Al­though the most com­mon way of cook­ing yab­bies is to place them in salted boil­ing wa­ter un­til they change colour, grilling them on the bar­be­cue adds a won­der­ful smok­i­ness. Yab­bies can be caught any time of year, but are best in sum­mer and early au­tumn. As with most cray­fish, yab­bies go well served with cit­rusy flavours, such as lemon but­ter sauces, and herb and gar­lic vinai­grettes. What­ever style you choose, keep in mind that this crus­tacean’s sweet yet savoury meat is high­lighted best with fresh pro­duce.

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