By Margot De Bortoli
Feature recipe for March 2017

When creating this dish, Margot De Bortoli recommends using free range quails when available. Delicious when paired with a glass of Yarra Valley Estate Grown Chardonnay.

  • 8 quails
  • 1 large onion
  • 1 cup sage
  • 50g butter, room temperature
  • salt and pepper, to taste
  • stuffing mix
  • 1 cup chicken stock
  • 1 cup white wine
  • splash of brandy


  • 2 cups cooked freekah
  • 1 cup cooked brown lentils
  • ½ cup craisins, chopped
  • 1 cup slivered almonds, toasted
  • ½ cup pistachios, chopped
  • 1 bunch parsley, chopped
  • ½ cup pumpkin seeds, toasted
  • ¼ cup preserved lemon, chopped
  • ¼ cup pomegranate molasses
  • ¼ cup avocado oil

Prepare stuffing mix according to instructions on pack and add ¼ onion finely chopped and ¼ cup sage finely chopped.

Place stuffing into the cavities of the quails. Massage butter onto the birds, season with pepper and salt. Place the quails breast side down into an oven proof dish.

Pour over stock and wine and scatter with sliced onion and a generous quantity of torn sage leaves and cover with foil. Place into a preheated oven at 190°C for one hour.

After one hour, remove cover and cook for a further 30 minutes. After 30 minutes, turn the quails so they are breast side up. Scatter with more sage, add a splash of brandy and cook for a further hour or so or until golden brown. Serve with grain salad.

To prepare grain salad, combine all ingredients and mix well.