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Grilled quail eggs, radish salad, barberry salt

Recipe for grilled quail eggs, radish salad, barberry salt by Ross Lusted from Sydney restaurant The Bridge Room.

By Ross Lusted
  • 15 mins preparation
  • 15 mins cooking
  • Serves 8
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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?"


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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
Drink Suggestion: Bollinger NV Champagne, Ay, France. Drink suggestion by Joshua Renshaw