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.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating