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Enjoy this tasty dish by celebrity chef Paul Mercurio from series 3 of Mecurio's Menu.


  • 2 Jumbo Quail- boned

  • For the quail marinade

  • ½ cup of sake

  • ½ cup of mirin

  • ¼ cup soy sauce

  • ¼ cup orange juice

  • 2 tsp of pickled ginger – chopped

  • 1 tbls of castor sugar

  • 1 tbls fresh coriander – finely chopped

  • ½ tsp sesame oil

  • For the Peach Salsa

  • 1 ½ cups of diced firm peach flesh – I used white peaches

  • ½ red onion finely diced

  • 2 tbls of fresh coriander finely chopped

  • Juice of ½ a lime

  • ½ small red chili finely chopped

  • ½ tsp of grated palm sugar

  • 2 tbls sake

  • For the White Miso Eggplant and Zucchini

  • 1 medium sized egg plant – cut into 6 wedges

  • 2 large zucchini – cut into four wedges each

  • ¼ cup of white Miso paste

  • 3tbls sake

  • 3tbl mirin

  • 1tsp of castor sugar

  • Sesame seeds for garnish


  • For the quail marinade:

  • 1.

    Mix all of the ingredients together making sure the sugar is well dissolved and then pour over the quail and massage into the birds for a few minutes.

  • 2.

    Set aside for an hour or two before cooking.

  • 3.

    Cook on a hot grill or BBQ plate turning so as not to burn.

  • 4.

    After a few minutes on either side and nicely coloured you can either put them in a hot oven for 5 minutes to finish cooking or turn the grill down and continue to cook over the grill until done.

  • For the Peach Salsa:

  • 1.

    In a bowl combine the chopped peaches, onion and coriander.

  • 2.

    In a separate bowl combine the sake, palm sugar, chili and lime juice and mix making sure the sugar is completely dissolved in the dressing.

  • 3.

    Add the dressing to the bowl with the peaches and mix well.

  • For the White Miso Eggplant and Zucchini:

  • 1.

    Brush wedges with a little peanut oil and put on the BBQ grill and cook until soft and coloured.

  • 2.

    Meanwhile mix all the ingredients for the white Miso glaze and when the eggplant and zucchini are almost finished cooking brush them generously with the glaze.

  • 3.

    When finished cooking remove to a clean plate and brush with the glaze again and sprinkle with the sesame seeds.

  • To Serve:

  • 1.

    Place three pieces of eggplant and three pieces of zucchini on a plate crossing over each other to create some height then lay a quail partially over the top of them.

  • 2.

    Serve the peach salsa to the side and spoon any pan juices from the quail over the top of the quail and around the plate.

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