Posts Tagged ‘gamefarm’
Posted by GameFarm at 1:24 pm, June 27th, 2012
Last weekend Game Farm partnered up with Grand Sud Wines and created a food and wine experience for the guests.
As part of this exciting partnership, Kim Terakes (Boys Can Cook, Great Aussie BBQ Cookbook and AussieBarbie.com.au) cooked with Quail Breast Fillets in a number of different recipes.
One recipe he cooked over the weekend was Pan Fried Quail Breasts in White Wine and Rosemary. This is a delicious recipe and a great dinner to share with friends and family.
Stay tuned for another exciting Quail Breast Fillet recipe from Kim next week!
Posted by GameFarm at 11:50 am, June 27th, 2012
Recipe by Kim Terakes
Posted by GameFarm at 11:00 am, June 13th, 2012
Hump day is hard enough to get through sometimes, without having the added worry of having to go home after work and cook a complex meal, knowing that there are still two days left until the weekend.
We love nothing more than eating a delicious meal that was easy to prepare and without a lot of time required to create. That’s why we have created some recipes with this very thought in mind and wanted to share some of our favourites with you.
Peppered Quail with Pancetta, Noodles and Semi Dried Tomato is a great twist on a fresh pasta dish and will be ready in less than 30 minutes.
Our Barbecued Quail Breast Fillets Caesar Salad recipe is a quick and easy dish that can be enjoyed for dinner or lunch and will see you through until the end of the week.
Another favourite of ours is Stir-fry Quail with Ginger, Snow Peas and Tamarind. In less than 20 minutes, you can create a delicious meal full of flavour that will re-burst your mid week energy levels.
And remember, these meals can easily be kept and stored in the fridge to be used for lunch the following day – you will definitely be the envy of your friends and colleagues!
Posted by GameFarm at 11:30 am, June 11th, 2012
In celebration of the long weekend, and today marking the Monarch’s birthday in Australia, we couldn’t help but wonder what she may have had for 86th birthday dinner.
There are endless rumours and stories about what the royals eat, how they eat and where they eat, that fill up magazine, newspaper and website pages.
Queen Elizabeth II reportedly likes her eggs brown and begins each day with one, served in a golden cup with a golden spoon. She also has a strong distaste for salmon and caviar.
It has been said that Prince Charles didn’t raise an eyebrow in Canada when he was offered raw liver and blubber and in Hong Kong when he was offered snake. However, don’t ever serve him a chocolate pudding, as he hates them!
The princes, William and Harry both enjoy their hamburgers and eating them with a serve of chips on the side.
Most importantly the Queen loves eating game, especially partridge, pheasant, and deer. So at Game Farm we’d like to think our Glazed Quail with Stir Fry Apple would make the perfect meal for her majesty, with or without the golden spoon.
Posted by GameFarm at 2:01 pm, May 31st, 2012
Festivals are popping up almost everywhere in Australia, with hundreds held each year. Amongst them, food and wine festivals are proving their appeal to locals and tourists alike.
And, there is no mystery as to why. Great food and wine are a well-known Aussie passion, and savvy foodies are in constant search of their next delicious discovery.
There appears to be a food or drink festival to tickle almost everyone’s fancy. Festivals for lovers of oysters, pumpkins, truffles, whisky, red wine, lamb, chocolate, coffee, chilli, beef, cheese, noodles and many more, are springing up all over the land.
In May, Game Farm proudly sponsored the Noosa International Food and Wine Festival. Attendees happily savoured samples of our Quail Eggs prepared by Stephanie Alexander, Quail and Cornfed Chicken. Coming up in June, we’re looking forward to the Good Food and Wine Show Sydney. Kim Terakes will be cooking with Game Farm’s Quail Breast Fillets, yum!
If you’re not lucky enough to stop by a food festival, why not try something new at home with one of our favourite recipes. This week we love Spatchcock Basquaise by David Bitton.
