Tie the legs of each quail with natural twine, then fill the cavity with the fresh peas. Lay the drained and dried paperbark onto a work surface. Cut the tops off the carrots and lay half of the leaves along the centre of the paperbark. Place the carrots on top, then arrange the quails over the top again. Drizzle the quails with the oil and generously season with salt, black pepper, bush tomato and mountain pepper. Lay the remaining carrot leaves on top, then bundle the paperbark tightly around the quails. Tie with twine, making sure the ends are tucked in and the parcel is fully enclosed.