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Game Farm Inspire your cooking with something really special from Game Farm: quail, spatchcock, chicken, duck and turkey.

11/10/2026

Have you ever eaten crocodile?🐊

Pan fried crocodile with lemon butter sauce

650g crocodile fillet, cut into 10cm pieces
½ teaspoon garlic powder
½ teaspoon sweet paprika
2 tablespoons olive oil
Salt flakes and freshly cracked black pepper
Lemon cheeks, to serve

Lemon butter sauce 🍋

60g salted butter
2 garlic cloves, finely grated
125ml chicken stock
60ml lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon dijon mustard
1 teaspoon honey
1 tablespoon parsley leaves, chopped

05/10/2026

Spicy baked quail with Greek salad 🥗
Serves 4

1 tablespoon dried chilli flakes
1 tablespoon dried oregano
½ tablespoon sweet paprika
½ tablespoon garlic powder
1 tablespoon salt flakes
2 tablespoons chilli oil
⅓ cup extra-virgin olive oil
4 (600g) Game Farm quail, deboned

Greek salad
2 lebanase cucumbers, sliced
2 truss tomatoes, sliced into wedges
1 small red onion, thinly sliced
1 long yellow pepper, thinly sliced
150g feta, crumbled
½ cup black olives, pitted
1 tablespoon capers

Oregano lemon dressing
1 small garlic clove, crushed
Juice of half 1 lemon
1 tablespoon dried oregano leaves
110ml extra-virgin olive oil
1 teaspoon salt flakes
½ teaspoon cracked pepper

Method
Combine the chilli flakes, salt flakes, sweet paprika, dried oregano, oil and chilli oil.

Place quail into a large bowl and pour over the oil mixture.

Using your hands, rub the mixture all over the quail. Place into the fridge to marinate for 30 minutes.

Place all dressing ingredients into a 250ml jar. Pop a lid on and give it a good shake. Place salad ingredients into a serving bowls and drizzle with dressing.

Preheat the oven to 180°C.

Place a frying pan over high heat. Pan-fry the quail on each side for about 30 seconds.

Place quail into the oven for 15 minutes, then remove and let rest for 2-3 minutes.

Serve quail with Greek salad.

27/09/2026

A different take on the classic Aussie parma. We popped into Arthur - Australian restaurant | Surry Hills, Sydney this week to taste their Quail Parma,
Butterflied G A M E • F A R M 🍴 quail, brined for flavour and juiciness, stuffed with leg ham and Adelaide Hills washed-rind cheese, then coated in a crunchy sourdough crumb and fried until golden and crisp. Served with a rich chicken jus and finished with fresh herbs! Great work team, absolutely delicious Arthur - Australian restaurant | Surry Hills, Sydney

30/08/2026

Soy-marinated quail eggs

Ingredients
12 G A M E • F A R M 🍴 quail eggs
¼ cup (60ml) light soy sauce
2 tablespoons water
1 tablespoon mirin
2 teaspoons rice vinegar
1 teaspoons brown sugar
1 garlic clove, finely grated
½ teaspoon grated ginger
1 spring onion, finely sliced
½ teaspoon sesame oil

Method
Bring a saucepan of water to the boil. Carefully add the quail eggs and cook for 3 minutes.

Transfer straight into iced water and cool completely. Peel the eggs carefully.

Whisk the soy sauce, water, mirin, rice vinegar, sugar, garlic, ginger and sesame oil into a bowl.

Place the peeled eggs in a small container and pour over the marinade. Sprinkle over the spring onion.

Refrigerate for at least 4 hours or overnight. Serve with freshly cooked rice.

16/08/2026

Wagyu steak with black peppercorn sauce 🥩
Serves 2

Ingredients

400g piece Stockyard Beef wagyu
50g unsalted butter
1 shallot, finely chopped
2 teaspoons whole black peppercorns, lightly crushed
1 garlic clove, finely chopped
250ml (1 cup) beef stock
250ml (1 cup) thickened cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Fried potato chips to serve

Method
Remove the Wagyu from the fridge 30-45 minutes before cooking to bring it to room temperature. Pat dry with paper towel.
Season generously on both sides with sea salt.
Heat a heavy-based frying pan or cast iron pan over high heat until hot. Do not add oil- the Wagyu fat will render as it cooks. Place the Wagyu steak into the dry pan and cook without moving it until a deep golden crust forms. Cook on each side for 3-4 minutes.
After cooking the steak, remove them from the pan and rest. Remove the steak from the pan and rest on a plate for 10 minutes, loosely covered with foil. Keep the steak juices in the pan- this adds great flavour.
Add the butter to the pan over medium heat. Add the shallots and cook for 3-4 minutes until softened.
Add the garlic and crushed peppercorns and cook for 30 seconds until fragrant.
Pour in the beef stock and simmer for 5-7 minutes until reduced slightly.
Add the cream, mustard and Worcestershire sauce. Stir well and simmer gently for 5-10 minutes until the sauce thickens and coats the back of a spoon.
Slice the rested steak and serve with peppercorn sauce and fried potato chips.

09/08/2026

Have you ever used quail eggs to make a mayonnaise? Creamy and glossy and it only takes 5 minutes to make! Comment MAYO and we will send you the recipe. He's a couple of ideas how to use the mayonnaise.

1. Spread onto toasted sourdough, top with bottarga and chives
2. Charred rye with smoked salmon, quail mayonnaise and dill
3. Sourdough with anchovies, quail mayonnaise and finally chopped parsley.
4. Mini potato rösti topped with quail egg mayonnaise and salmon roe
5. Roast spatchcock with crispy bacon and quail egg mayonnaise sandwich

02/08/2026

Crispy turkey with caper and shallot cream sauce

1 tablespoon olive oil 
1kg Game Farm boneless turkey breast, skin on   
50g salted butter, chopped
1 brown shallot, finely chopped
2 garlic cloves, crushed
2 tablespoons capers, drained and chopped
125ml (½ cup) white w**e
250ml (1 cup) chicken stock
300ml thickened cream
1 teaspoon Dijon mustard
⅓ cup parsley leaves, finely chopped
Juice of ½ small lemon

Method
1. Remove turkey from the fridge 30 minutes before cooking. Preheat the oven to 180°C fan-forced. 
2. In a large frying pan over high heat, pour in oil and cook the turkey skin side down for 2-3 minutes until the skin is golden brown and crispy. Transfer the frying pan to the oven and cook for 1 hour.
3. Meanwhile, make the cream sauce. Melt the butter in a large frying pan over medium heat. Add the shallots and cook for 5 minutes until soft and translucent. Stir in the garlic and cook for 1 minute.
4. Add the capers and cook for a further minute to release their flavour. Pour in the w**e and simmer for 5 minutes until reduced by half.
5. Add the chicken stock and continue simmering for another 5 minutes until slightly reduced.
6. Stir through the cream and mustard. Simmer gently for 8-10 minutes until the sauce thickens enough to coat the back of a spoon.
7. Remove from the heat and stir through the parsley and lemon juice. Season with salt and freshly cracked pepper.
8. Remove the turkey from the oven and rest before slicing.
9. Pour caper and shallot cream sauce into a serving platter and top with sliced turkey pieces. To finish drizzle the pan juices over the turkey and serve.

26/07/2026

Roast Spatchcock with Ras el Hanout, Leeks and olives 

Serves 4

Ingredients
2 tablespoons dijon mustard 
2 tablespoons Ras el Hanout spice
1 teaspoon smoked sea salt
3 garlic cloves, crushed
Zest and juice of 1 lemon
80ml (⅓ cup) extra virgin olive oil 
3 whole Game Farm spatchcock (about 400g each)
2 leeks, washed and sliced into thick rounds
1 cup mixed olives 
60g unsalted butter, cubed 
Fresh dill and mint leaves, to serve 

Method
1. Combine the mustard, Ras el Hanout, salt, garlic, lemon zest and juice and olive oil in a roasting dish. 
2. Pat the spatchcock dry with paper towel and place spatchcock into the marinade and coat all over. 
3. Preheat oven to 200°C fan-forced. 
4. Place the leeks and olives into a roasting dish along with the butter and roast for 30 minutes. 
5. Rest the spatchcock for 10 minutes and scatter with fresh mint and dill leaves to serve. 

01/07/2026

World Cup snacks ⚽️🏆 Crispy quail with gherkin mayonnaise 
Serves 4

400g quail breast fillets
1 egg, whisked 
150g fried chicken seasoning 
1 tablespoon plain flour 
1 tablespoon salt flakes
Vegetable oil, for frying 

Gherkin mayonnaise
2 tablespoons gherkins, roughly chopped, plus 2 tablespoons pickling liquid 
¼ cup mayonnaise 

1. Heat about 1-2 cm of oil in a heavy-based frying pan. Let the oil reach 170°C.  
2. Place quail fillets into a large bowl along with the egg. In a separate bowl place the seasoning, flour and salt. Pour a couple of teaspoons of egg into the dry mixture and mix to combine. 
3. Place quail pieces into the seasoning mixture and coat well. 
4. Carefully add the quail pieces to the pan, fry for 3-4 minutes on each side until golden and crispy. 
5. For the gherkin mayonnaise, place all ingredients into a bowl and combine. 
6. Serve crispy quail with gherkin mayonnaise.

Delicious spatchcock 🤤 repost:
17/05/2026

Delicious spatchcock 🤤 repost:

Address

1-21 Madeline Street
Strathfield South, NSW
2136

Opening Hours

Monday 9am - 3pm
Tuesday 9am - 3pm
Wednesday 9am - 3pm
Thursday 9am - 3pm
Friday 9am - 3pm

Telephone

+61296532113

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