The season is on the change and Maggie and Simon prepare for an early autumn lunch. As Maggie lives in the Barossa, on Saturdays she shops at the Barossa Market to buy the fresh cheese and vegetables she requires. Simon also heads north to Gawler River to find the source of the Quail, and arrives at Maggie’s kitchen with fresh quail and oysters.
Simon gets the cooking started with a Bloody Mary, reserving some of the mixture for a pre lunch drink of Bloody Mary and Oyster. Joining Simon with a Bloody Mary at hand, Maggie shows us how to make a starter of an Avocado and Tomato Jelly, followed by Grilled Quail, and a selection of cheese.
Simon ups the anti and makes a dish requiring a little more time, a Heavenly Quail, and then shows how to shuck Oysters the easy way.
If you want to know how to handle Quail, and open oysters, these two surely show you.
Recipes:
- Verjuice & Avocado Jelly
- Barbecued Quail in a Fig Bath
- Bloody Mary
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