(Marcus Eaves recipe)


  • 250g butter

  • 50g water

  • 125g smoked butter

  • 1 tbsp split garden peas

  • 1 tbsp broad beans

  • Good quality frozen peas

  • Quail eggs

  • shaved parmesan cheese


  • Emulsion:

  • 1.

    Make an emulsion (butter sauce) using 50g water and 250g unsalted butter

  • 2.

    Once the sauce is made add 125g smoked butter, slowly incorporating using a whisk. Please make sure the sauce is not split and is nice and smooth.

  • 3.

    To go inside the sauce (as a garnish) there will a tablespoon of peeled (split) garden peas and the same amount of peeled broad beans.

  • Crushed Peas:

  • 1.

    Good quality frozen peas pulsed in a Robo Coupe, season to taste. (leave the peas slightly coarse in texture)

  • Quail Eggs:

  • 1.

    Slow cook the quail eggs at 63 degrees C for 30 minutes

  • 2.

    Leave for 5 minutes to rest and then peel (the egg should be translucent inside and completely soft but still have the ability to hold its own shape)

  • To assemble:

  • 1.

    Place the warm crushed peas in a small bowl with the quail egg sat on top, the pea and broad bean emulsion (smoked emulsion) around the outside and some good quality parmesan shaved over the top

  • 2.

    This dish is served warm


Courtesy of Shane Osborn at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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