Yabbies with lemon myrtle butter and macadamia warrigal greens

Yabbies with lemon myrtle butter and macadamia warrigal greens

Taste of Australia
15 mins
Cooking time
10 mins
Stuart Scott

I caught yabbies myself at Murray Bank Yabby Farm near Albury and took inspiration from local Wiradjuri woman Leonie McIntosh to incorporate Indigenous ingredients into this stunning dish.


Quantity Ingredient
16 yabbies
1 tablespoon salt
1 small white onion, roughly chopped
250ml white wine
1 tablespoon native pepperberries
2 tablespoons lemon myrtle leaves
1 flat-leaf parsley sprig

Lemon myrtle butter

Quantity Ingredient
125ml white wine
1/2 lemon, juiced
1 teaspoon ground lemon myrtle
2.5cm piece fresh ginger, peeled and finely chopped
125g cold butter, diced

Warrigal greens

Quantity Ingredient
1-2 tablespoons macadamia oil or extra virgin olive oil
250g warrigal greens, leaves picked
60ml water, (optional)
2 garlic cloves, finely chopped
35g macadamia nuts, lightly toasted and roughly chopped


  1. Place the yabbies in the freezer for 15 minutes to put them to sleep. Meanwhile, place 2 litres water, the salt, onion, wine, pepperberries, lemon myrtle leaves and parsley in a large stockpot, bring to the boil then reduce the heat to a simmer. Add the yabbies to the pot and poach for 10 minutes or until red in colour and the tails spring back when pressed. Drain and refresh under cold water.
  2. To peel the yabbies, twist off the heads. Using scissors, cut down the side of the shell and peel off; discard. Remove the intestinal tract.
  3. For the lemon myrtle butter, place the wine, lemon juice, lemon myrtle and ginger in a medium saucepan over high heat. Bring to the boil and reduce the liquid by half. Strain and return to the heat then whisk in the butter until all the ingredients emulsify. Remove from the heat.
  4. For the greens, heat 1 tablespoon of the macadamia oil in a large frying pan over medium heat. Add the warrigal greens and cook for 2 minutes or until slightly wilted and bright green in colour. Add the water, if necessary, to help the wilting process. Once wilted, add the garlic and macadamia nuts.
  5. Add the yabby flesh to the same pan as the warrigal greens (with an extra tablespoon of oil, if desired) and flash-fry to brown slightly and heat through.
  6. To serve, divide the warrigal greens among serving plates. Top with four yabbies and spoon over the lemon myrtle butter.


  • The lemony flavours are well suited to a semillon, and the butter dictates an older one with toasty aged flavours.

Lyndey’s note

  • Warrigal greens are also known as warrigal spinach, New Zealand spinach or Botany Bay greens. They should always be blanched, even if using for salad, to remove the oxalic acid. You could substitute silverbeet (Swiss chard), English spinach or kale.
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