AT A GLANCE
|01||For red wine dressing, combine ingredients in a bowl, season to taste, whisk to combine.|
|02||Heat oil in a frying pan over medium-high heat. Season quail to taste and cook, skin-side down, until browned (2-3 minutes), then turn and cook until cooked medium (2-3 minutes) and set aside. When cool enough to handle, coarsely shred meat.|
|03||Combine pear and lemon juice in a bowl, toss to coat. Add radicchio, walnuts, shredded quail and oregano, drizzle with red wine dressing, toss to coat. Season to taste and serve, drizzled with extra dressing.|
Bananas, cumquats, custard apples, figs, Granny Smith apples, imperial mandarins, kiwifruit, passionfruit, pomegranates, quince, rhubarb.
Beans, beetroot, broccoli, Brussels sprouts, cabbage, carrots, garlic, ginger, leeks, okra, parsnips, pumpkins, peas, swedes, turnips.
Blue swimmer crabs, king prawns, mud crabs, ocean jacket, sea mullet, southern garfish, tiger flathead, western rock lobsters.