Upper North Shore Sydney Australia

Turmeric & Ginger Quail

Using the fresh roots of Turmeric and Ginger (a traditional Indian fresh pickle) as a quail marinade creates hot, peppery flavours, slightly reminiscent of bitter orange. Add fresh orange juice and honey for acid / sweetness balance.


50g fresh turmeric root (finger length)*

50g fresh ginger root peeled* (or about 3 inches)

Juice of one orange and some of the zest or substitute whatever citrus you have

1 tablespoon honey

1 teaspoon (green) cardamom seed

1 star anise

5 black peppercorns

1 tablespoon orange infused oil (add orange zest)

*Zingiberaceae rhizome  Ginger

(I don’t bother to peel fresh turmeric or ginger

just give it a good scrub under running water)


Add together everything in a food processor bowl. Finely chop.

Spatchcock the quail (cut along the backbone, turn over and flatten with your hand).

Place quail in a single layer in your baking dish, cover the birds in the marinade, (1–2 hours or overnight).

Bake in a moderate oven 20 minutes.

OR – my preference

Grill on a preheated BBQ for 10 minutes breast down – turning over for a further 5 minutes.

Quail cook quickly so check the breast for clear juice when pierced.

It is a good idea to rinse the processor or chopping board because turmeric is great dye.