Fancy a wallaby sandwich on Australia Day? You would have to travel to a remote part of the country to try it.
In a small van tucked away in a corner of the windy town of Whitemark on Flinders Island, Mikey Yeo whips up one of his locally prized wallaby sandwiches.
Sourced straight from the local slaughterhouse, the wallaby has been browsing on salted grass for added flavour.
Nutritionally, wallaby is a high-protein, low-fat meat that has been a staple of the local palawa people for millennia.
It is uniquely Tasmanian and the island nation is the only place in the country where it is legal to process the environmentally sustainable meat. The product is sold in Tasamnia and in some mainland supermarkets.
For Mikey, wallaby is his favorite meat.
“A good sandwich is damn hard to find,” says Mikey.
“[But a] good sanga is a great menu item to have, I think.”
Mikey lays out fresh white bread, an essential ingredient for a soft sandwich.
“Up to a point, there’s nothing more delicious than a little white bread sandwich,” says Mikey.
“So to me, texture is the most important thing when you’re eating, right? It’s all about texture.
“The whole wallaby schnitty sanger should be crispy, hot, salty, sour, soft in taste and the white bread finishes it off.
“It’s quite lean meat, so it needs to be cooked well, and it’s plentiful here on the island.
“We’re lucky to have the slaughterhouse, and they make a lot of wallabies. It’s a great choice of meat. It’s healthy and sustainable.”
Spices and fillings all homemade
Mikey’s next tip is all about the spices. He can’t get enough of them and they have to be on the top and bottom of the sandwich.
He makes his own hot sauce mayo and dijon mustard mix made with dijon mustard, vinegar and olive oil.
An important ingredient is the addition of a crisp fresh salad, preferably locally grown.