Roasted Quail
After a long day of usability testing I enjoyed dinner tonight at Melbourne’s famous tapas bar, Movida.
The project team let the two project managers select the dishes, allocate the portions and divide up the bill, which suited me just fine. All I wanted was a never ending glass of sangria and some respite from the 43 degree heat, that is still raging even now at almost midnight.
One of the dishes I managed to snap a picture of, before it was devoured, was the delectable pan roasted quail on a bed of chickpeas. This recipe isn’t an exact match, but I’m sure you will find it just as succulent.
Ingredients
- 2 Quails
- 1 Tbsp. Butter
- 1 tsp. Dried tarragon
- 2 Turns of pepper
Serves: 2 as an entree
Cooking time: 30 mins
The Cocktail with No Name (Bar None, Melbourne)
Apologies for the poor image quality, the iphone 3GS camera is no DSLR.
It’s Saturday night (well… technically it’s Sunday morning, but at this time of the day that’s really an insignificant detail) and I’ve been out. I didn’t really eat much tonight so I figured you might like a recipic of the signature cocktail that I tried at Bar None
It took everything I had to get the secret recipe from the bar (well… it was more like me rambling on about a blog, Pon waving around his iphone saying “It really exists… see isn’t it cool? SEE?!” and Chris throwing in a little quip about it being mentioned in the New York Times.) But they gladly shared the recipe!
The cocktail waiter assured me that this is their most popular drink, and I have to say that it lived up to the hype. As one of my drinking compadres said tonight “On a scale of 1-10, this drink definitely rates at 100%, and you can quote me on that”.
Ingredients
- 30ml mango vodka
- 15ml peach vodka
- 15ml creme de peach
- 30ml passionfruit pulp
- 30ml ruby red grapefruit juice
- squeeze of lime
- blue singapore orchid and lychee to garnish
