1 x 4 pack Game Farm Quail, butterflied

6 tablespoons Stone Green Ginger Wine (available at bottle shops, under $10.00 per bottle)
2 tablespoons peanut oil
1 tablespoon fresh mint, roughly chopped
1 orange rind, finely grated & juice
Salt & pepper
Canola spray

Chargrilled Peach and warm Ham salad, yoghurt and coriander Dressing
360 grams of Peach Slices (fresh or drained tinned)
Canola Spray
100 gm fancy lettuce or oak leaf
1/2 Spanish onion, finely sliced
200gm Smoked Ham sliced thinly

2 teaspoons Dijon mustard
1/2 cup of Greek style yoghurt
1 bunch picked coriander sprigs
Pinch of salt and pepper


Using kitchen scissors or a knife cut up either side of the back bone, remove. Open out the bird skin side down, clean and pat dry the cavity if required. With a knife or clean fingers run down the inside of the breast pushing against the bone each side until you reach the centre and gently remove the breast bones, leaving legs intact. Rinse and pat dry with kitchen paper and put quails aside.

Place all marinade ingredients in a bowl. Add the quail to the marinade mix, cover and refrigerate, turning once (one hour minimum).

Preheat BBQ or chargrill pan to high heat, add canola spray. Place butterflied quail skin side down until golden, approximately three to four minutes each side, season with salt and pepper.

To serve, place on a platter or on individual plates with chargrilled peach and ham salad, recipe below.

Chargrilled Peach and warm Ham salad, yoghurt and coriander dressing

Lightly spray peaches and ham gently cook brown on a hot grill. Wash the lettuce. Place in a serving bowl of your choice scatter with red onion, the grilled ham and peaches.

Mix mustard, add yoghurt, season with salt and pepper, chop half the coriander and sprinkle on top of the salad.


Make the dressing the day before, wash the lettuce and pick the coriander to save time on the day.