The textures, flavours and colours of this salad are a perfect balance for a warm winter treat. "This is a dish centred around some gamy quail, whose richness is enhanced but also freshened up by quite a punchy, herby and fruity salad. The key elements are the sweet carrots, the rich quail and the general zing of the salad. This is the time for a light red that will draw upon some of the quail flavours, complement the carrot sweetness and not overpower the salad. The dressing isn’t too vinegary so no need to worry about having a highly acidic wine. You could go with a Gamay, the classic grape of Beaujolais, a Pinot Noir or another light, unoaked red variety." - Dan Coward






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  • 2 butterflied quails
  • salt and pepper
  • ¼ cup raisins
  • 6 baby carrots, blanched, sliced in half (mixture of purple and orange)
  • 2 tbsp butter
  • 2 tbsp honey
  • 2 shallots, diced
  • ¼ cup pine nuts
  • 75 ml verjuice
  • ¼ cup seedless grapes, halved
  • ¼ cup mint leaves
  • ¼ cup flat-leaf parsley, chopped
  • extra virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink Sorrenberg Gamay 2011, Beechworth, Vic

Heat some oil in a pan. Season each quail with salt and pepper, then pan-fry for 3 minutes on each side, or until cooked to medium. Keep warm.

Soak the raisins in just boiled water for 10 minutes. Set aside.

Heat some oil in a pan and add the carrots. Add the butter and toss. Add 1 tablespoon of the honey. Continue to stir until caramelised. Season with salt and pepper. Remove from the pan and keep warm.

To make the dressing, wipe out the quail pan and add some oil. Add the shallots and cook gently until translucent. Add the pine nuts and toss until browned. Add the verjuice and bring to a boil. Add the remaining honey, raisins and grapes.

Cut the quail into 4 pieces and toss in a bowl with the carrots, mint, parsley, half the dressing and a good dose of olive oil. To serve, arrange onto 2 plates and drizzle with the remaining dressing.