Though delicate, quail are surprisingly plump birds, with a sweet flavour and tender, lean meat. Their small stature means they are quick to cook and best served whole - the same applies to jumbo ...

Australian Gourmet Traveller recipe for roast quail with yoghurt and celery by Shaun Kelly from Paris restaurant Au Passage. “The whey that drains from yoghurt when you hang it makes a great brine,” ...

Quail is the smallest of our game birds, weighing only 150 to 200 grams each, which is why two are often served per person. I find one is enough, actually, particularly if it is served with a piquant ...

Remove the legs from the quails. Season well with the salt and herb mix, leave for 1hour. Brush off the herbs and salt, place in an oven proof container cover with olive oil and cover. Place in an ...

In this audio segment, we take you behind the scene of The Hotel Windsor, one of the most respectable places in Melbourne. French chef of The Hotel Windsor restaurant, Jérôme Trémoulet, shares with us ...

Pour 100ml (31/2fl oz) boiling water on to the tea. Leave to brew, strain and add the sultanas. Leave for two hours. Heat the oven to 200C/400F/ Gas 6. Place the quail in a roasting tray. Rub them in ...

In pot, combine rice and chicken stock; bring to a boil, reduce heat to a simmer and cook according to package directions until rice is soft and most of liquid has been absorbed. Add carrot, onion, ...