What a privilege, it has been to collaborate with celebrity, award-winning Chef Javier Codina in the creation of this exquisite dish! Found on ‘Javiers table’ at Moda Brisbane, this Brisbane Valley Quail Escabeche with I.M. SWEET Apricots is absolutely mouth-watering! Javier knows top quality produce when he finds it, sourced from the beautiful Goulburn Valley, customers just can’t get enough of I.M. SWEET Apricots and now you have the opportunity to try this superb meal at home!
 
Ingredients
4 cut portions of quail
Extra virgin olive oil 
1 carrot chopped
1 medium red onion chopped
2 cloves garlic chopped
1 sprig thyme
1 star anise
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon black peppercorns
½ teaspoon pink peppercorns
6-8 apricots halved
50g unsalted butter
 
Escabeche 
In a medium pan add oil and sauté onion, garlic and carrot.
On low heat add quail portions into saute and simmer for 15 minutes. 
 
Caramelised Apricots
In a medium heat pan melt 50g unsalted butter and caramelise the fruit.
Drizzle the fruit over the escabeche. Serves 4.