8 quail (cleaned, butterflied and partially deboned)
prosciutto, 8 thin slices
sage leaves
olive oil

fresh breadcrumbs (ciabatta or sour dough)
garlic, finely chopped
sage leaves, roughly chopped
lemon rind, 4 good strips
olive oil

Sebago potatoes
duck fat


Place 2 sage leaves on each quail with a slice of prosciutto, secure with a toothpick and brush with olive oil. In a food processor, blend the breadcrumbs, garlic, sage leaves and lemon rind. Toss in a little olive oil ready for baking.

Peel and quarter the potatoes and toss in melted duck fat. Place on a tray with baking paper and put into a pre-heated oven of 180C – cook for 45 minutes or until crispy brown.

While the potatoes are cooking BBQ the quail. Quickly sear and seal the quails on a very hot BBQ plate. Transfer onto the BBQ grill and cook each side for a couple of minutes – best to keep the quail slightly pink inside and this will keep them moist. Put them on a warmed plate, cover with foil and place in a warming tray on a low temperature (50-70C)

Meanwhile, scatter the pangrattato mix on a tray lined with baking paper and place into the oven for 10 minutes or until lightly browned. Blanch the beans for 2-3 minutes, drain and arrange on a serving dish, sprinkle with the pangrattato. Enjoy!

Serves 4 people.



  • 1 wild Hare
  • Brine and vinegar solution ( 2 litres of rainwater, 1 cup of good quality vinegar, 2 cups seasalt, stir until dissolved)
  • 3 tblspns good quality extra virgin olive oil
  • 2 tblspns unsalted butter
  • 1 celery stick – diced
  • 1 large carrot – diced
  • 1 medium onion – diced
  • 2 cloves garlic – roughly chopped
  • 2 dried bay leaves
  • 6 Kipfler potatoes
  • 2 rashers Redgum Mallee Clare Valley smoked bacon
  • baking paper
  • 2 stubbies Coopers Pale Ale
  • Broccolini
  • Brussel sprouts
  • Method

    Portion the hare (4 leg and 2 saddle – divide mid section) and soak in brine/vinegar solution for 10-12 hours. Dispense of brine/vinegar solution and pat dry the hare portions. Using a large heavy baking pot, brown the portions in the olive oil and unsalted butter, remove and set aside. Sautē the celery, carrot, onion, garlic, bay leaves and bacon for 5-10 mins. Put the hare back in the pot, pour over the pale ale and cook on high heat for 10 mins. Pop the potatoes in, place the baking paper over the top and put the lid on. Cook in a pre-heated oven of 170C for approx. 3½ hours (baste with juices every hour, replace baking paper) – at the 3 hour mark check the hare by piercing the meat with a skewer to see how tender it is. Steam the broccolini and brussel sprouts.


A Clare Valley favourite!


  • 1 x 12 loin rack of saltbush hogget/lamb
  • extra virgin olive oil
  • rosemary
  • fresh lime juice
  • sea salt flakes
  • freshly ground pepper
  • 6-8 sebago potatoes
  • carrots
  • broccolini

Serves 4


Marinate the hogget for 2 hours with the olive oil, rosemary and lime juice. Pre-heat oven to 180 degrees Celsius. Place the hogget into a baking dish lined with baking paper and pop into the oven. Cook for 50 minutes to 1 hour.

Peel and cut the potatoes into halves. Par boil in water for 5-10 minutes, drain and then toss in olive oil, salt flakes and pepper. Place on a baking tray lined with baking paper and pop into the oven around the same time of the hogget.

Steam the carrots and broccolini – do not over cook!