GT tableware

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

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

First look: French Saloon, Melbourne

French Saloon calls a former apartment in Melbourne's CBD home and has chef Todd Moses (late of Supernormal) at the helm...

Vine leaf-wrapped quail, grape and walnut salad


You'll need

80 ml (1/3 cup) olive oil, plus extra for brushing ½ lemon, juice only 2 tsp finely chopped rosemary leaves 4 jumbo quails, butterflied and thigh bone removed (see note) 4 large fresh vine leaves (see note) ½ Spanish onion, finely chopped 1 tsp white sugar 300 gm mixed grapes (such as flame seedless, sultana or red globe), halved lengthways 100 gm roasted walnuts, broken into large pieces 8 radicchio leaves, thinly sliced widthways ½ cup (loosely packed) small flat-leaf parsley leaves To serve: lemon cheeks   Grape dressing 125 gm flame seedless grapes 50 ml walnut oil 1 tbsp red wine vinegar

Method

  • 01
  • Combine ¼ cup olive oil, lemon juice and rosemary in a bowl and season to taste with sea salt and freshly ground black pepper, add quail and turn to coat, cover and marinate at room temperature for 1 hour.
  • 02
  • Meanwhile, blanch vine leaves in boiling salted water for 1 minute. Refresh in cold water, pat dry with absorbent paper and trim off any stems. Wrap each quail in a vine leaf to cover the breast, tucking legs under.
  • 03
  • Combine onion, sugar and ½ tsp sea salt in a bowl and stand for 30 minutes. Drain, squeeze out excess liquid and place in a bowl with grapes, walnuts, radicchio and parsley.
  • 04
  • Heat a chargrill plate over a medium heat, brush vine leaf-wrapped quail with remaining olive oil and cook leg-side first for 10 minutes, then turn and cook until cooked through (about 5 minutes).
  • 05
  • For grape dressing, use a hand-held blender or food processor to process grapes until finely chopped, then pass through a fine sieve (makes about 150ml juice). Add walnut oil and vinegar and season to taste, then process until emulsified. (This dressing needs to be used immediately as it will split if left to stand. If it splits, blend again.) Drizzle 2 tbsp of grape dressing over salad and toss gently to combine. Drizzle a little dressing on each plate, top with salad and quail, and serve with lemon cheeks to the side.
Note Ask your butcher to butterfly and remove thigh bones from quails. If fresh vine leaves are unavailable, you can use pickled vine leaves, which are available from select supermarkets and delicatessens. To use, rinse well and pat dry with absorbent paper.

“I enjoyed the originality of chef Michael Ryan’s walnut and grape salad with quail at Range in Myrtleford. I’d love to make it for Easter.”
Stephanie Sweet, Geelong, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
GT
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
Twenty
things to do in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

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 4 people

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×