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Gourmet Institute is back for 2017
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Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

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Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

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The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
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For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

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Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

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Our chocolate issue is out now
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Roast pork with Nelly Robinson
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Lemon tart

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Savoury tarts

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Barbecued quail with pickled-grape salsa


"In essence, barbecuing really is the oldest form of cooking known to man," says Abboud. "It predates pots and pans and is the most elementary yet incredibly satisfying of techniques. I highly recommend you cook these skewers over hot coals because the smokiness contributes an unmistakable flavour. At Rumi, we use a reconstituted coconut shell charcoal, and the quail, in its various incarnations, has become a bit of a signature. We use onion juice to tenderise and sweeten the meat - this is an Iranian marinating technique. This pickled-grape salsa is the creation of our head chef, Jenna Abbruzzese. She hit this one spot on." Begin this recipe a day ahead to marinate the quail.

You'll need

8 large quail (about 160gm each) 2 onions, coarsely chopped 1¼ tbsp olive oil 2 tbsp dried oregano To serve: fresh oregano   Pickled-grape salsa 180 ml extra-virgin olive oil 150 gm pickled grapes, coarsely chopped, plus 50ml pickling liquid (see note) 2 golden shallots, finely diced 50 ml lemon juice 2 tbsp finely chopped oregano

Method

  • 01
  • Remove the legs and breasts from the quail, (discard carcasses or use to make a stock) and set aside in a non-reactive container. Finely purée onion in a food processor, then strain through a muslin-lined sieve into a bowl. Gather up all corners of the muslin and gently squeeze onion to extract juice. Pour 25ml onion juice over quail (discard solids and remaining juice), add oil, turn quail to coat, scatter with dried oregano, season to taste and refrigerate overnight to marinate.
  • 02
  • Thread quail onto metal skewers and refrigerate until required.
  • 03
  • For pickled-grape salsa, mix ingredients well in a bowl to combine and emulsify, then season to taste and set aside.
  • 04
  • Heat a coal barbecue to medium-high heat and grill quail, turning occasionally, until cooked through and golden brown (6-8 minutes). Scatter with fresh oregano and serve hot with pickled grape salsa.

Note Pickled grapes are available from Middle Eastern grocers.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Lebanese arak or Turkish raki

Featured in

Jan 2014

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