Mix the Maltese sausage with the mozzarella and form a paste. Panfry the quail breast remove from pan and add the Marsala and pomegranate, Reduce the sauce by half. Using the streaky bacon wrap the quails and few of the Maltese sausage stuffing together and roast. Cut the new potatoes lengthwise and boil, once soft scoop out the middle part of the potato and fill with the cheddar cheese, rosemary and sautéed spring onion and grill until browned from top. Serve the quail on the stuffed potatoes attached with a fancy toothpick drizzled with the reduction.

Suggested wine: Cielo Valpolicella
Ruby red colour, fresh and intense red fruit character. Fruited and round finish.