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Quail with Fennel and Orange Salad & Cape Mentelle Cabernet Sauvignon

Get creative at home and try this recipe with punchy fresh flavours from chef Sarah Glover, a perfect pairing for Cape Mentelle Cabernet Sauvignon. For Sarah food is about the experience and likes it to be fun and approachable.

Sarah’s strong connection with the ocean and cooking on beaches goes hand in hand with the ethos of Cape Mentelle and the geography of the Margaret River region in Australia. Her hands-on approach, gathering produce locally and cooking it over an open fire, is a unique experience of terroir. The natural environment expresses itself through her food, just as the natural environment expresses itself through Cape Mentelle’s wines.


Feeds 2


  • 1 orange, zest finely grated, segmented
  • a few thyme sprigs, leaves stripped
  • extra virgin olive oil
  • sea salt
  • 2 quails 
  • 1 fennel bulb, thinly sliced 
  • a splash of Cabernet Sauvignon


1. Combine the orange zest, thyme leaves,2 teaspoons olive oil and a good pinch of salt in a small bowl and rub all over the quails.

2. Arrange the sliced fennel and orange segments on a plate, squeeze over any juice left in the orange and drizzle with a little olive oil.

3. Light your portable cooker and place a small frying on the gas. Add the quails and cook for about 4 minutes or until golden, then flip and continue to render the fat until the quails are cooked through and golden brown (about 5 minutes).

4. Sit the quails on top of the salad. Quickly put the pan back on the cooker, pour in a splash of wine and allow it to flame up. Stir to loosen any bits stuck to the base of the pan, then cook until the liquid has reduced slightly and the alcohol has cooked off. Drizzle over the quails and enjoy.