There used to be a restaurant near Picton, south of Sydney. The French owner raised quail, pigeon, guinea fowl and pheasant on a nearby farm. It was a great place for a long Sunday lunch. Unfortunately, random breath testing killed the idea of long Sunday lunches - especially ones that required a fair drive. Luckily, the game farm continues to this day and these quail come from there.
The streaky bacon comes from a family of Italian immigrants. It's not too salty and lightly smoked - just perfect. Remarkably (or encouragingly), both of these products come from supermarkets - not a place I normally shop for food.
Continuing the Franco-Italian theme, there are Puy lentils and polenta, both cooked using home-made quail stock.
QUAIL WITH STREAKY BACON, PUY LENTILS AND POLENTA
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