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. Entrée size serving suggestions The breast fillets and drumsticks are equally suited to the barbecue, grill or frying pan. Cook them until their juices run clear for optimum taste. Their flavours blend beautifully with blackcurrants, citrus and the more traditional dark game meat accompaniments. * Toss together thinly sliced barbecued yolla breats fillets, saffron noodles, tender asparagus tips and a splash of sweet chilli sauce. * Blend together shredded smoked yolla, cream cheese, cracked pepper, lime juice and lime zest and freshly torn basil leaves for a piquant spread. * Smear a baked polenta biscuit with fresh goat’s cheese, top with a thick slice of vine-ripened tomato, shredded smoked yolla and a dollop of pesto. Serve warm. * Pan-fry bacon wrapped yolla drumsticks and set aside. Deglaze pan with rosemary jelly. Toss drumsticks in the rosemary syrup. Serve hot. 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. For additional recipes click here.

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