In this episode of The Shortmarket Club, Chef Wesley Randles makes a stuffed quail dish using a locally bought quail. First Chef Wesley debones the quail, leaving the thigh bones in for moisture. Inside the quail, Chef Wesley has a smoked duck liver, a pork fast from a pork shoulder, herbs and more!
About The Shortmarket Club:
The Shortmarket Club, co-owned and run by chef and manager wonderduo, Wesley Randles and Simon Widdison in partnership with Luke and Sandalene Dale-Roberts. As the third establishment to join the Luke Dale-Roberts portfolio, The Shortmarket Club has been a welcome addition to Cape Town’s dining scene from the moment it opened in June 2016.
Open for lunch and dinner and, in keeping with its luxe old-world feel, many of the dishes are modern interpretations of classics as only Chef Randles can do. Where most chefs use ‘seasonal’ and ‘sustainable’ as meaningless selling points, Randles fully embraces it. The restaurant works closely with local suppliers for all of their ingredients, which in turn inspire the menus.
