Celebrated Margaret River Chef Don Hancey came up with the following mouth-watering recipe as the perfect foil for the Chateau Xanadu Semillon.

Salad of Yabbies with Udon Noodles,

Lime & Chilli Dressing

Serves 6

18 x 90 gm yabbies steamed, tails removed and halved
1 x firm mango diced
1 x avocado diced
1 x small red onion sliced
50 gms tat soi or baby spinach leaves
Udon noodles

For the Dressing

Lime Juice from 2 limes
1 red chilli, deseeded and finely chopped
1/4 teaspoon fresh ginger minced
1/4 teaspoon lemon grass finely chopped
1 tablespoon coriander roots and leaves chopped
1/2 cup olive oil
1/4 cup white wine vinegar
Sea salt & freshly ground black pepper to taste

Method

Combine ingredients for dressing and mix lightly with yabbies.