Adam D'Sylva's ​signature dish from Coda: Quail Lettuce Delight | Noosa Food and Wine RECEIVE A GLASS OF DAL ZOTTO PROSECCO ON ARRIVAL WITH EVERY FESTIVAL VILLAGE TICKET  

Adam D'Sylva's ​signature dish from Coda: Quail Lettuce Delight

Quail Lettuce Delight, lup cheong, shitake mushroom, coriander and water chestnuts

Serves 6


  • 6 iceberg lettuce leaves, trimmed to form cups
  • 1 lup cheong sausage, diced
  • 4 spring onions, sliced into rounds
  • 1 brown onion, diced
  • 4 dried shitake mushrooms rehydrated and diced
  • 6 water chestnuts, diced
  • 10 sprigs coriander, picked and washed
  • 200g quail meat, minced
  • 15g corn flour
  • 50ml water
  • Pinch of sea salt
  • 1 organic egg


  • 100ml light soy sauce
  • 40ml Shao sing cooking wine
  • 25ml oyster sauce
  • 5ml sesame oil

Mix well together.

In a bowl, mix water, corn flour, salt and egg together then add quail mince and mix well.

In a hot wok fry quail mixture until caramelised and fluffy.

Add vegetables and continue cooking until onions are cooked through and aromatic.

Remove from heat and season with dressing and coriander leaves.

Divide evenly into lettuce cups, serve immediately.

16 - 20 May

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