Poultry when cooked and executed well, I think becomes the best tasting protein and such is the case with Spago’s brioche stuffed Australian quail.

This dish doesn’t have a strong gamy taste but instead is packed full of flavour due to the coating of finely chopped pistachio gremolata. The quail is ever so tender and juicy, and sits atop a bed of smooth fennel purée together with a Swiss chard and caramelised Comice pear slices.

This dish is available as a main on Spago’s Express Prix Fixe 3-course lunch menu at $45++.