Rest assured these birds do not come from the land that time forgot; they are the super-bird of the quail industry and the largest quail bred anywhere in the world. Australia does not possess a strong game culture, with limited availability creating only a small market. Environment and legislation mean that the majority of game is farmed and served relatively fresh, never to reach its fully ripened potential. Nor does Australia have the cornucopia of game birds found in Europe, where there are wild partridges, woodcocks, snipe, grouse and turtle-doves. These birds are so prized that the humble quail is often overlooked. By crossbreeding with native species of brown and stubble quail, Charlie and Carolyn Scott produced a unique bird that is large, succulent and, most importantly, full of flavour. The combination of quail and grapes harks back to Roman times. This recipe incorporates vines to produce embers, as well as leaves, which lend a slight citrus note against the rich quail.