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Naomi's Kai o te manu - food of the bird

Serves   1
Prep time: 45 mins
Cooking time: 1 hr

Naomi's dish from the Kenwood Challenge Invention Test - episode 11 of Three's MasterChef New Zealand.

As seen on MasterChef

Kai o te manu - food of the bird




Chicken and quail ravioli filling
  • 2 quails
  • 4 portobello mushrooms
  • 1 chilli, sliced
  • 1 chicken breast, diced
  • Salt to taste
  • 1 egg – for sealing raviolis
  • 300g plain flour
  • 1 egg
  • 1 egg yolk
  • Pinch salt
Quail broth
  • 2 quail frames
  • 1L water
  • 200ml white wine
  • 2 bay leaf
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 3 garlic cloves, peeled and diced
  • 1 tbsp grated parmesan
  • 1 lime, zest

This recipe was created by a contestant on Three's MasterChef New Zealand, some ingredients and tools may not be available at your local New World.


“Another dish inspired by my love for pasta! I got quite experimental with this recipe, and I hope you take care and have fun in the process of this one!”- Naomi

Chicken and quail ravioli filling 
  1. Remove breast and thigh meat from quail. Dice up and add to a bowl with chilli, chicken & mushroom.  
  2. Mix together with salt and pepper to taste. Set aside to fill ravioli. 
  3. Lightly pan fry the legs of the quail until crispy golden brown then set on top of ravioli.  
  4. Season before serving. 
  1. Mix egg and yolk into flour in a bowl. Season well. 
  2. Knead well and bring them together to form a ball.  
  3. Continue to knead for another 10 mins and wrap tightly with cling wrap. Rest for 30 mins. 
  4. Then, roll out the pasta to the thinnest setting on a pasta machine. 
  5. Cut into circles and place quail filling inside. 
  6. Place another circle of pasta on top and seal with egg wash. Make sure there are no air bubbles. 
  7. Blanch in boiling seasoned water until al dente.  
  8. Keep warm to serve. 
Quail broth
  1. Place all ingredients into a pot and bring to the boil.
  2. Reduce to a simmer and cook for 30 mins to develop flavours.
  3. Strain into a pot and season.
  4. Keep warm to serve. 
  1. Ladle broth into the plate. 
  2. Add 3 blanched raviolis and top each with a quail leg. 
  3. Sprinkle microplaned parmesan over the bowl and lime zest too!