WG MAGAZINES
Seared quail breast with pumpkin cannelloni, lotus root and garlic sauce
Chef Dansereau tells us about the ingredients that inspires him… “Funny I mentioned chestnut, they just came into season. I love them. We are using dried baby organic fig at the moment that are enchanting but I also think of quince and some great squid from the Hawkesbury River. And enjoy working with duck but also hare if I am able to put my hand on it during the winter.” Chef Dansereau adds “I tried to work with pearl meat and I have to say I was never happy with the result. That is one ingredient I have put aside for the moment.” WG June 2016 -
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