Australia is blessed with an extraordinary pantry of native and locally grown ingredients, and this dish celebrates three of my favourites—sweet freshwater yabbies, crisp coastal samphire and a vibrant Thai-inspired nam jim dressing.
Harvested from the pristine waterways around Ongerup in Western Australia, yabbies are one of Australia’s most underrated seafood treasures. These freshwater crayfish have delicate, naturally sweet meat that rivals lobster or marron, making them perfect for light summer dishes where their flavour can truly shine.
Paired with samphire, often called sea asparagus, this recipe captures the essence of the Australian coastline. Samphire is a succulent coastal plant prized for its crisp texture and naturally salty flavour, adding freshness and a subtle mineral note that complements seafood beautifully.
Finished with a bright, punchy nam jim dressing of fresh herbs, citrus and chilli, this dish is vibrant, nourishing and wonderfully simple. It’s an elegant entrée for entertaining or a light lunch that celebrates the incredible produce our country has to offer.
A glorious road trip down south for the IGA Taste Great Southern Festival took me to the tiny town of Ongerup via Albany in Western Australia proving that our great southern land is truly magnificent, resplendent with malleefowl, kangaroos and emus crossing deserted highways and winding roads up to the Stirling Ranges.
Catching yabbies and marron for dinner on arrival was a memorable meal in its simplicity and complexity of flavours. I still marvel at how freshwater dams can produce such good eating with marron flesh so similar to saltwater crayfish. This salad features yabbies, samphire and nam jim which wowed the crowd down south.
A huge shoutout to the organisers Richard Campbell from CMS Events, the staff and volunteers at the Yongergnow-Ongerup CRC, and to my fun filled hosts Gail and George who supplied the yabbies and hosted me for two nights.
A special mention to Kirsty Boyd for all her assistance – we were prepped up and ready to plate an hour early – so there was even time for bubbles! This was the perfect opportunity to showcase the produce of the region as well as enjoying good food, good wine and good company. I met so many wonderful folk and a huge thanks to those who travelled so far, I was touched to learn that my food as medicine message preceded me and that it radiates into regional WA.
What Is Samphire?
Samphire is a succulent coastal plant that grows naturally in salt marshes, estuaries and tidal flats around Australia and many other parts of the world. Often referred to as sea asparagus or sea beans, it has crisp, fleshy stems with a pleasantly salty, mineral-rich flavour that reflects the coastal environment where it grows.
Highly regarded by chefs, samphire adds a fresh crunch and natural salinity to seafood dishes, salads and light summer meals. It’s delicious served raw, lightly blanched or quickly sautéed in a little olive oil and butter.
Rich in vitamins A and C, antioxidants and naturally occurring minerals, samphire complements my Food as Medicine philosophy by bringing both flavour and nutritional value to the plate.
If you can’t find samphire, you can substitute lightly blanched green beans or asparagus, although nothing quite matches samphire’s unique coastal character.
For me, recipes like this embody the best of Australian cooking—fresh seasonal ingredients, minimal intervention and letting nature do the talking.
PrintOngerup yabbies, samphire, nam jim
- Total Time20 minutes
- YieldServes 4
- DietGluten Free
Ingredients
Instructions
- Clean the yabbies and set aside.
- Meanwhile process the Nam Jim dressing in a food processor
- Set aside to allow flavours to develop.
- Combine the salad ingredients.
- Add the yabbies and fold through dressing.
- Distribute into 4 bowls or plates and garnish with yabby claws and flowers.
- Prep Time: 20 minutes
- Category: Seafood
- Method: Salad
- Cuisine: Modern Australian
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