Extracts From A Barossa Heritage

GRAMPS WEINKELLER RESTAURANT - cont.

Colin Gramp purchased the property with the intention of turning it into a restaurant. The main cellar was used as a dinning room, with extensions forming the kitchen. Part of the underground cellar was enclosed for binning and ageing of special wine for restaurant use. On the top of this section, a handsome dining Pavillion was built, giving patrons a wide view of the property. the remainder of the underground cellar was covered by trellis and red glory vine.
As with the original cellars, stone from Jacobs Creek was used for the extensions. While these alterations and extensions were progressing, Colin Gramp became a yabby farmer, building new dams as the need arose. Spring-fed, these dams supplied the yabbies for the dishes that had become a specialty of the restaurant.
Entree - Garlic Yabbie (White Burgundy)
To cook yabbies: Use rain water, bring to the boil with the addition of salt and a touch of sugar to taste, and a good measure of finely chopped dried dill. When the liquid has boiled, plunge LIVE yabbies in and bring back to the boil on high heat.
Remove from boiling water and plunge into icy cold, light salted water, and leave for 15 minutes. These cooked yabbies are then drained and can be kept in the refrigerator of several days.
750grms. butter, 2tsps. crushed garlic, squeese of lemon, yabby tails lightly cooked - six to eight per person.
Method - Melt butter in a pan, and garlic and lemon. When butter is nearly boiling add tails and simmer until white. Serve in ramekins with lemon wedges and garnish with parsley.