Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled quail eggs, radish salad, barberry salt


"In Asia, eggs are put directly into the ash and cooked," says Ross Lusted. "They're used in so many ways - salted, buried under the ground. It's about asking the question of the product: what if I did that?"

You'll need

24 chilled quail eggs 3 tsp olive oil 6 assorted radishes, such as watermelon, black Spanish and breakfast, thinly sliced on a mandolin 1 punnet daikon cress or mustard cress For drizzling: extra-virgin olive oil   Barberry salt 10 gm sea salt flakes 2 tsp dried barberries (see note) 1½ tsp coriander seeds 7 black peppercorns

Method

  • 01
  • For barberry salt, dry-roast ingredients in a frying pan over low heat, shaking pan occasionally, until lightly roasted (1-2 minutes). Cool, finely grind in a spice grinder, set aside.
  • 02
  • Cook quail eggs in a saucepan of boiling water until soft-boiled (3 minutes). Remove with a slotted spoon and refresh. Peel eggs carefully and set aside.
  • 03
  • Preheat a charcoal barbecue (or char-grill pan) to high heat, brush eggs with oil and grill in batches, turning occasionally, until golden (1-1½ minutes each side). Place quail eggs on bamboo skewers, season to taste with barberry salt, drizzle with extra-virgin olive oil and serve with radish and cress.

Note Dried barberries are available online from pariya.com.


At A Glance

  • Serves 8 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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Bollinger NV Champagne, Ay, France.

Featured in

Nov 2012

You might also like...

Vegetarian canape recipes

recipes

Oysters with wasabi nori and lime dressing

Caponata tartlets

recipes

Lardo, truffle honey and walnuts

White bean and olive crostini with salami and Pecorino Sardo

recipes

Devilled eggs with celery and coriander salt

Yoghurt baked in vine leaves with dill and parsley

recipes

Yellow split pea dip

conversion tool

 
get the latest news

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

×