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Yabbie Pasta with Goats Curd Cream

Yabbie Pasta with Goats Curd Cream

Difficulty: Average
Season: Autumn
Preparation: 20min
Cooking: 20min

How to

  1. Fill a large stock pot with water, pinch of salt bring to the boil
  2. Dice onions, garlic and zucchini and set aside
  3. In a large deep fry pan, cook off in half of the oil and butter until translucent then add the white wine and cook down until reduced to half of the original liquid
  4. Add goats curd and mix until smooth; add a bit of milk if required, season and set aside
  5. In the boiling water Blanche half of your Yabbies for 40-50 seconds, peel and set the tail meat aside. Keep the claws as there is beautiful meat in there too
  6. With remaining Yabbies, take out one at a time by the back of the neck (keeping clear of the pincers) and with a very sharp knife come down in the middle of the head. This is done very quickly to alleviate any unnecessary distress. Take the knife down the middle of the back splitting the Yabbie in two halves
  7. Bring a large fry pan to medium/ high heat with the leftover butter and oil, fry half shell Yabbies for 30/40 seconds, set aside
  8. In the same water, you blanched the Yabbies, boil your pasta for the required time on the packet. Drain and set aside
  9. Add the peeled Yabbie tails to the sauce and gently bring back to the heat


To Serve

Add drained hot pasta and gently toss the Yabbies, all of the herbs diced onions, garlic and zucchini, a squeeze of lemon, check the seasoning (add some preserved lemon if you have any)

2017 WA's Celebrity Signature Dish

Celeb: Justin Langer
Partner Chef: Caroline Taylor
Region: Swan Valley region

300ml local olive oil

2 tbsp salted butter

3 cloves local garlic

1 zucchini medium or large

2 brown onions

300ml Swan Valley Chenin Blanc white wine

1 packet of linguine (serves 4)

300g goats’ curd

15 Yabbies, keep very cold (in the freezer or on ice) until it's time to use them as they will go into dormant sleep mode and will be easier to handle.

Salt and pepper to taste

Fresh chopped chives, parsley and tarragon (if available) 1 handful each

2 lemons cut into wedges