The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pickled quails with bitter autumn leaves and barrel-aged feta

You'll need

40 ml (2 tbsp) olive oil 6 (about 200gm each) quails, trussed 2 white witlof, washed and picked 1 radicchio di Treviso, leaves separated 1 bunch of sorrel, leaves picked 1 heart of frisée lettuce, tough outer leaves trimmed, leaves separated 150 gm barrel-aged feta, coarsely crumbled (see note)   Sherry marinade 1 clove of organic Australian garlic (see note) 80 ml (1/3 cup) sherry vinegar (see note) 80 ml (1/3 cup) sweet Spanish sherry 1 lemon, juice only 400 ml fruity extra-virgin olive oil


  • 01
  • For sherry marinade, place garlic in a mortar with a good pinch of salt and, using a pestle, finely crush. Transfer to a bowl, add vinegar, sherry and lemon juice, then whisk in oil until emulsified. Season to taste with sea salt and freshly ground black pepper.
  • 02
  • Preheat oven to 250C. Heat oil in a large heavy-based frying pan over medium-high heat. Season quails to taste, add to pan and cook, turning frequently, until browned all over (about 5 minutes), then place in a roasting tray and roast until cooked through (5-10 minutes). Remove from oven and, using a bamboo skewer, prick quails all over to allow marinade to infuse, then place in sherry marinade, submerging them as much as possible. Cover with plastic wrap and stand for 1 hour.
  • 03
  • Coarsely tear bitter leaves into a bowl, dress with a little of the sherry marinade and season to taste. Scatter over feta and toss to combine. Serve alongside quails.
Note Ben Shewry prefers to use Mt. Vikos Barrel-aged Feta from Greece, a blend of 80 per cent sheep’s milk and 20 per cent goat’s milk that’s been aged in birch barrels for four months. It’s available from Simon Johnson and select delicatessens. Organic Australian garlic is available from farmers’ markets and select greengrocers. If unavailable, substitute with regular garlic. Sherry vinegar is available from gourmet food stores.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.