Charred quail, harissa & preserved lemon

  • POSTED ON 19 Jun 2019

Simply delicious: We've put together a quick & easy recipe for charred quail, harissa & preserved lemon with a cauliflower, cranberry & pearl barley salad. An impressive dinner or lunch, you can pick up most of the ingredients at the deli and the rest from the Milton Fruit Bowl next door. Easy!

Charred Quail, Harissa & Preserved Lemon

Serves 4


  • 6 Brisbane Valley deboned jumbo quail*
  • 4 Simon Johnson preserved lemons*
  • 90g Charmaine Solomon's harissa paste*
  • 3 tablespoons olive oil*
  • 3 teaspoons sea salt flakes*
  • Freshly ground black pepper

*Available from Tognini’s


Combine the preserved lemon, olive oil, salt, pepper and harissa paste. Blitz with a food processor or hand blender until smooth. Pour the marinade over the quail and rub into the skin. Marinate for at 1-2 hours or up to a day ahead in the fridge. Take the quail out of the fridge around 1 hour before cooking. Preheat a pan or grill until hot, sear both sides of the quail until coloured. Preheat oven to 220˚C. Place quail in a large roasting tray or ovenproof dish lined with baking paper. Roast for 20-25 minutes until cooked.

Cauliflower, Cranberry & Pearl Barley Salad

Serves 4



  • 200g pearl barley, cooked as per packed instructions
  • Half cauliflower, cut into small florets
  • 1 pomegranate, seeds removed and reserved
  • 75g dried cranberries
  • 60g chopped walnuts
  • 75g chopped pistachios
  • 2 large handfuls Italian parsley, roughly chopped
  • 4 sprigs mint leaves, roughly chopped


  • 3 tablespoons olive oil*
  • 3 tablespoons white balsamic vinegar*
  • 2 tablespoons pomegranate molasses*

*Available from Tognini’s


To make the dressing, place olive oil, vinegar and molasses in a bowl and whisk to combine. Set aside. For the salad, add ingredients to a large bowl and lightly toss. Drizzle dressing over salad. Serve.

Spinach, Pumpkin & Ricotta Cannelloni

  • POSTED ON 24 Apr 2019

Ready to cook cannelloni - just like homemade.

An absolute classic - fresh pasta sheets rolled around a creamy ricotta, spinach & pumpkin filling. It's all too easy - just top the cannelloni with Napoli sauce & parmesan then pop in the oven. For one stop shopping, we also have the sauce & parmesan in store as well. You can find them in the deli fridge.

Fresh Pasta

  • POSTED ON 13 Apr 2019

All natural - just eggs, flour & water. Large sheets for lasagna & cannelloni, fettuccine for all those delicious pasta sauces. Available in the deli fridge.

Frankie's Fine Brine

  • POSTED ON 26 Mar 2019

A range of delicious pickles handmade in ultra small batches from Frankie's Fine Brine in the USA. Choose from The Gin Pickle with juniper, rosemary & jalapeno or Classic Sweet Fire with a kick of habanero. Plus, they're all natural, gluten free & vegan. A brilliant addition to any burger, ploughman's or cheeseboard.

Poach Pear Pates & Rillettes

  • POSTED ON 12 Mar 2019

A wonderful range of pates & rillettes by artisan food producers Poach Pear in WA.

An entertainer's godsend, they are made using traditional French methods with free range ingredients wherever possible. Flavours include chicken; duck & orange; chicken & peppercorn; pork; duck, chicken & porcini. They are always a delicious addition to platters, cheese plates & picnic boxes with toasts, crackers or fresh baguette. You can find them in the deli fridge. We're open 7 days.

La Tourangelle Nut & Seed Oil

  • POSTED ON 10 Mar 2019

Handmade flavoured oils made using traditional methods developed over 150 years ago in France.

Healthy & versatile, they add wonderful flavour to a large range of dishes whether drizzled on soups & salads or added to marinades & cakes. Choose from almond, walnut, hazelnut, avocado or pumpkin seed. You can find them on the deli shelves.

Pumpkin Gnocchi

  • POSTED ON 25 Feb 2019

A delicious vegetarian meal, try them with a classic sage butter sauce.

You can find them in the deli fridge along with potato, spinach & beetroot gnocchi.

Corn Tostadas

  • POSTED ON 25 Feb 2019

These delicate & crispy tortillas are delicious piled high with your favourite Mexican toppings.

Anything that goes in a taco can be used to top a tostada. Great for lunch & dinner - try fish, shredded chicken or beef, refried beans & crema. Or for breaky, ranchero style - top a tostada with bacon, black beans, avocado, cheddar & a fried egg. Yum! You can find them on the deli shelves. We're open 7 days.

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