Ozzie tucker at its best

In a small food van, tucked into a corner of the windswept town of Whitemark on Flinders Island, Mikey Yeo is whipping up one of his locally prized wallaby sandwiches.

Nutritionally, wallaby is a high-protein, low-fat meat that has been a staple for the local Palawa people for millennia. It's uniquely Tasmanian, and the island state is the only place in the country where it's legal to process this environmentally sustainable meat.

For Mikey, wallaby is his meat of choice. "A good sandwich is bloody hard to come by," Mikey says.

Mikey is laying out fresh white bread, an essential ingredient for a soft sandwich. "To a certain degree there's nothing better than a little cheeky white bread sandwich," Mikey says.

"It's all about texture.The whole wallaby schnitty sanger has to have crunchy, hot, salty, sour, soft flavours, and the white bread completes it. It's quite a lean meat, so it has to be cooked well - and it's in abundance here on the island."

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