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Grilled Quail In A Grape Bath

Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 12 quail

  • Garlic oil (freshly made by simmering two cloves of garlic cut in half with ½ cup extra virgin olive oil and allowed to cool)

  • Sea salt

  • Black pepper, freshly ground

  • Extra-virgin olive oil

  • Verjuice

  • Large red and white grapes, Halved and seeded

  • Lemon wedges


  • 1.

    Using kitchen shears, cut away the backbone from each quail and slip out the rib cage with your fingers.

  • 2.

    Rub each bird with garlic oil, then season and cook over a wood fire, turning often (about 8 minutes’ cooking, depending on the heat of the fire).

  • 3.

    Make a vinaigrette of olive oil, verjuice, grapes and pepper in a wide bowl or dish.

  • 4.

    Transfer the cooked quail to this bath and rest, turning once or twice.

  • To Serve:

  • 1.

    Serve warm with lemon.

  • 2.

    For antipasto, cut quails in half after resting, to be eaten with the fingers.

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