400g Game Farm Quail Breast Fillets
12 Game Farm Quail Eggs
2 baby cos lettuce
80g croutons
3/4 cup caesar dressing
60g parmesan shavings
2 tablespoons vegetable oil
salt and pepper to taste

Caesar dressing
1 cup mayonnaise (real or whole egg is best)
1tablespoon lemon juice
1 teaspoon worchester sauce
1 clove of garlic (crushed)
2 – 3 anchovy fillets
1/2 cup parmesan cheese (grated)
salt and pepper to taste


Cook Game Farm Quail Eggs in boiling water for two minutes, rinse under cold water, peel and cut in half. Heat up barbecue or pan, season Game Farm Quail Breast Fillets with salt and pepper and a light coating of vegetable oil, cook to your liking, set aside then cut in half. Separate cos lettuce leaves (cut large leaves and keep small leaves whole, wash and dry). Place lettuce into a mixing bowl, add dressing and toss gently, transfer onto individual plates or into a serving bowl. Add barbecued Game Farm Quail Breast Fillets, Game Farm Quail Eggs, croutons and parmesan. Caesar Dressing Place anchovy fillets into a mixing bowl and with the back of a spoon puree until they become a smooth paste. Add all other ingredients, mix well and check seasoning.


If the dressing is too thick add a little water; however, do not make it too thin as the dressing needs to coat the lettuce nicely.