Chef's Recipes

Char-grilled quail with prosciutto and peaches

Australian Gourmet Traveller recipe for char-grilled quail with prosciutto and peaches from Huxtable, Melbourne.

By Daniel Wilson
  • 15 mins preparation
  • 10 mins cooking plus marinating, resting
  • Serves 4 - 6
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Char-grilled quail with prosciutto and peaches
"The guys at Huxtable really know how to make elegant food accessible. I'd love to know how to make the char-grilled quail. Could I please get the recipe?"
Alex Noonoo, Toorak, Vic
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  • 4 quail, butterflied
  • 100 ml olive oil
  • 1 garlic clove, crushed
  • 55 gm (¼ cup) hazelnuts
  • 125 ml (½ cup) extra-virgin olive oil
  • 50 ml red wine vinegar
  • 4 peaches, sliced into thin wedges
  • 2 each red and white witlof, trimmed, leaves separated
  • 6 thin slices prosciutto
  • To serve: hazelnut oil


  • 1
    Place quail in a non-reactive container. Combine olive oil and garlic then pour evenly over quail, turning to coat. Refrigerate to marinate until required.
  • 2
    Preheat oven to 180C. Spread hazelnuts on an oven tray and roast, shaking tray occasionally, until golden brown (5 minutes). Remove from oven, cool on tray, wrap in a tea towel and rub to remove skins.
  • 3
    Heat a barbecue or char-grill pan over high heat. Cook quail skin-side down until golden-brown (3-4 minutes), then turn and cook until golden brown (2-3 minutes). Set aside to rest (5 minutes), then halve.
  • 4
    Combine extra-virgin olive oil and red wine vinegar in a large bowl, whisk to emulsify and season to taste, then add witlof, peach wedges and hazelnuts, toss lightly and season to taste.
  • 5
    To serve, arrange salad on a platter with quail, scatter with torn prosciutto and finish with a drizzle of hazelnut oil.