The dainty size, succulent flesh and delicious flavour of yolla make it a versatile meat which can be prepared in many different traditional and contemporary ways. Originally yolla were cooked on the hot coals of a fire - a savoury barbecue! When Europeans arrived in Tasmania, people from many countries joined Aboriginal communities, contributing their own culinary styles. As you enjoy these yolla dishes, you are sharing an experience both timeless and cosmopolitan. BAKED SEASONED YOLLA Desired number of whole yolla (1 per person) Fill the cavity with a blend of breadcrumbs, grated apple, grated onion, currants, lemon zest, pepper, salt and marjoram. Rub a generous amount of lemon juice into the yolla. Bake in moderate oven for 1& 1 /2 hrs. Serve either hot or cold. YOLLA ORIENTAL 8 skinned yolla, quartered, lightly grilled for 10 minutes Mix or blend: * 2 onions, diced * 1 teaspoon tumeric powder * 1 teaspoon cumin powder * 1 Tablespoon sesame oil * 4 cloves garlic, crushed * 2 Tablespoon ginger, minced * 4 Tablespoon lemon juice * 2 Tablespoon raw sugar * 400 ml coconut cream * 250 m1 water * 4 Tablespoon coriander leaves, chopped * 1 Tablespoon soy sauce Gently sauté onion. Stir in tumeric and cumin. Add yolla and remaining ingredients. Simmer gently with lid off until tender, adding more liquid if necessary. Serve hot with jasmine rice. Serves 4. For additional recipes click here.

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