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Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

The producers: Cambinata yabbies

Meet the Western Australian Wheatbelt family supplying live yabbies to the nation and beyond.

Who Michael and Mary Nenke started Cambinata Yabbies in 1991 when depressed wheat and sheep prices forced them to investigate alternative streams of income. Today, all of the Nenke family is involved in the business.

How Cambinata buys yabbies from a huge network of farms located predominantly in the Great Southern and Wheatbelt regions of WA. The yabbies are available year-round, but production quadruples in summer when the yabbies are most active (during winter, the crustaceans enter a state of partial hibernation).

Why Like marron and redclaw, yabbies are a native crayfish (though the word "crayfish" is often used to describe rock lobster in Australia, it's technically a term just for freshwater crustaceans) with sweet, juicy flesh that takes well to steaming, boiling and grilling. All Cambinata's yabbies are sustainably raised in farm dams and fed grain grown by the farmers. A water-saving processing system purges the yabbies of mud while preparing them for domestic and international transport. Yabbies are a cold-water species, so they can be held in good condition in fridges and coolrooms for at least a week, and taste best when kept alive until the time of cooking.

Where Cambinata yabbies are served at several top-flight Perth restaurants including Print Hall and No 4 Blake Street. Live yabbies are available direct from Cambinata Yabbies (prices start at $27.50 per kilogram) and can be delivered anywhere in the world.

Read more: tips for grilling shellfish.

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OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017
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21.04.2017
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28.03.2017
Our chocolate issue is out now
27.03.2017
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