Tasmania’s Rannoch Quail ready for global awards

It may be tiny, but this Tasmanian quail has set tongues wagging after winning a prestigious award. The accolades didn’t stop there.

Daniel Millar owner of Rannoch Quail at Tea Tree that farms Japanese quail. Picture: Nikki Davis-Jones

Daniel Millar is ecstatic that the tiny award-winning Tasmanian quail his team produces will soon grace the world stage.

He says Rannoch Quail entered the Australian Meat Industry Council’s recent charcuterie excellence awards to get some “professional feedback”.

“We were hoping to place but to win gold was excellent and to then be awarded charcuterie champion was a big surprise,” Mr Millar said.

“This accolade recognises our commitment to excellence in quality and sustainability.

“I couldn’t do it without the hard work and dedication of the team here.”

Baby quail newly hatched. Rannoch Quail at Tea Tree that farms Japanese quail. Picture: Nikki Davis-Jones

Rannoch Quail won the awards for its hot smoked quail and will now represent Australia at next year’s world charcuterie competition in Frankfurt, Germany.

It was established 30 years ago and Mr Millar took over the reins four years ago moving the farm from Nubeena to Tea Tree in the Coal River Valley.

About 2000 quail are produced each week with the birds taking about six weeks to grow before they are prepared for sale in Tasmania and interstate.

Mr Millar says quail are friendly birds and happy to be picked up and handled.

“They are easy to hold but they can be vicious towards each other, but not us,” he said.

Baby quail newly hatched. Rannoch Quail at Tea Tree that farms Japanese quail. Picture: Nikki Davis-Jones

The butterfly boned, whole and hot smoked quail are also snapped up by leading restaurants.

“It’s a unique product and flavour,” Mr Millar said.

“I love the taste of the hot smoked quail that won the awards.

“We do small batches and bone them all by hand, it is very labour intensive.”

Rannoch Quail has six employees and post the covid pandemic is hoping to expand into every Australian state.

Mr Millar says his premium, cool climate quail have more vitamins than chicken and can be enjoyed in many ways including in salads and on a charcuterie board.

Rannoch Quail has also won other top awards including gold medals at the Royal Tasmanian Fine Food Awards, the Melbourne Royal Australian Food Awards and gold and silver medals at the Sydney Royal Specialty Foods Competition.

Originally published as Tasmania’s Rannoch Quail ready for global awards