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Quail with Roasted Garlic Custard Asparagus Duxelle and Hazelnuts
Polenta Con Quaglia
Venison, Parsnip Puree, Fennel with Citrus Onion Jus and Chocolate Crumb
Roast Quail Ravioli with Portobello Mushrooms and Sage Butter
Pheasant with Mushrooms and Cherries
Roasted Pheasant Breast with a Quick Game Sauce, Beetroot and Tomato Puree, Potato and Truffle Gratin and Beans
Pheasant a la Orange with Pistachio and Cranberry Filling
Chilli Duck with Wonton and Asian Green Salad
Sofia’s Duck Dumplings with Chilli and Ginger Sauces
Chilli Salt Duck with Bok Choy
Spicy Turkey Pasta with Semi-dried Tomatoes and Olives
Garlic and Lemon Spatchcock
Sauteed mustard rabbit with spinach & pear puree & fondant potatoes
Roast Pheasant
Roast Pigeon with Onions, Morels and Licorice Stick with Pigeon Wings and Heart
Quail Dolmades with Yoghurt and Tahini Vinaigrette
Pheasant Pie with Radicchio and Jus
Oven Roasted Pigeon with Sweet Wine Sauce
Pan-fried Quail with Gnocchi, Roast Pumpkin, Brown Butter and Sage
Roasted Rabbit Loin with Cream Sauce and Potato Stack
Pan Seared Rabbit with Parsley Garlic Rub and Mixed Tomato Chutney
Braised Rabbit in a Capsicum, Tomato and Fennel Sauce
Rabbit Ragout with Shiitake Mushrooms and Pasta Sheets
Braised Rabbit with Leeks, Parsnip and Caramelised Figs
Quail with port and eshallot sauce, carrot puree and macedoine potatoes
Quail with roasted fennel and orange
Stuffed Chinese Cabbage with Shredded Duck
Sweet and Sour Duck with Ho Fun Noodles
Duck with Citrus Sauce and Vegetarian Sung Choi Bao
Roast Spatchcock with Sweet Corn Polenta, Pistachio and Asparagus
Slow Cooked Pigeon with Perigord Black Truffles
Seared Kangaroo with Creamed Corn
Tea Smoked Duck Breast with Duck Liver Ravioli