Valentine’s Day recipes

Valentine's Day recipes

Looking for the perfect Valentine's Day gift idea? Nothing spells l-o-v-e quite like homemade treats. We introduce 2 aromatic recipes from Gourmet Traveller that are quick and simple to make.


Char-grilled quail with rose and pomegranate 

Extracted from Gourmet Traveller. Recipe by Rodney Dunn, Photography by William Meppem. Recipe serves 2, 10 mins preperation.

You'll need

1 garlic clove
3 tsp rose water, or to taste
2 tsplemon juice
½ tsp each: ground cinnamon and ground cumin
2 quail, halved lengthways
To serve: organic rose petals, pomegranate seeds and coarsely chopped pistachios
Rose and quince dressing:
35 gm quince paste, coarsely chopped.
30 ml rosewater, or to taste
1garlic clove, crushed
Pinch of ground cinnamon
2 tsp extra-virgin olive oil
1 tsplemon juice


  1. Pound garlic and a pinch of salt to a fine paste in a mortar and pestle.
    Add rosewater, lemon juice and spices and stir to combine.
    Place quail in a non-reactive bowl, pour over marinade, turn to coat, cover with plastic wrap and refrigerate to marinate (2 hours).
  2. For rose and quince dressing, whisk quince paste and rosewater in a small bowl until dissolved.
    Whisk in garlic, cinnamon, olive oil and lemon juice, season to taste and set aside.
  3. Preheat a char-grill or barbecue over high heat.
    Remove quail from marinade, cook skin-side down until golden and crisp (3-4 minutes), then turn and cook until just cooked through (1-2 minutes).
    ​Serve with rose and quince dressing, scattered with rose petals, pomegranate seeds and pistachios.


Desert: Raspberry fool with crystallised violets

Extracted from Gourmet Traveller. Recipe by Rodney Dunn, Photography by William Meppem. Recipe serves 2, 5 mins preperation.

You'll need

125 gm (about 1 punnet) raspberries, plus extra to serve
1½ tbsp pure icing sugar
150 ml pouring cream
1 egg white
To serve: crystallised violets


  1. Place raspberries into a bowl, sprinkle over icing sugar and coarsely crush with a fork.
  2. In a separate bowl, whisk cream to soft peaks.
  3. Whisk eggwhite in a bowl until soft peaks form, then fold in cream.
  4. Fold through raspberries, spoon into serving glasses and refrigerate until required.
  5. Serve scattered with extra whole raspberries and crystallised violets.