Producer Profiles
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The Rolling Dolmade is a combined effort between Matt Golinski and Owen Exton. Together they source quality local produce to create and delicious collection of handmade meze. They also provide a sumptuous private catering service so that locals and visitors to the coast can have a truely Sunshine Coast Food Experience. | |||||||||||||
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On his return from overseas, he moved back to the Sunshine Coast, and took up the position of head chef at Ricky Ricardos in Noosa, where he spent 6 years creating Mediterranean inspired menus with an emphasis on the use of local suppliers and producers. Matt is also the president of Slow Food Noosa. To find out more about the Slow Food Movement see: | |||||||||||||
 Owen Exton grew up on a farm in central Victoria where everything the family ate was produced on the farm; milk and butter from the cow, fruit from the orchard, eggs from the chooks, vegies from the garden, lamb from the paddock, together with his mum's famous preserves made for some amazing dinners. His introduction to hospitality started at Karen Dossers, The Parlour and Pantry in Beechworth, North-East Victoria where the daily changing menus focused on regional seasonal produce. After completing his apprenticeship Owen moved to Melbourne and discovered modern Italian food at Donovan’s Restaurant on St. Kilda beach. Learning to use ingredients simply and with respect. Searching for new dining experiences he travelled to South America, searching through markets in small towns from the Andes to the beaches of Brazil eventually ending up in Noosa where at Ricky Ricardo's he developed an understanding about the food of the countries surrounding the Meditteranean. | |||||||||||||
Together Matt and Owen have established the Rolling Dolmade, the focus being on quality handmade meze made using the very best quality ingredients sourced locally wherever possible. Something quite exciting and new is their catering service where they will host a dinner party of up to 12 peoples in your own home or holiday apartment. They will bring everything from the cutlery to the food allowing you to sit back and enjoy a Sunshine Coast Food Experience of locally sourced, exquisitely constructed meals. The Rolling Dolmade endeavours to change the way diners feel about catering forever. To find out more about The Rolling Dolmades' catering services see www.therollingdolmade.com.au | |||||||||||||
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Handmade Meze - Product List... | |||||||||||||
| The Rolling Dolmade Handemade Meze is available in 200g jars or bulk 2.2kg buckets. | |||||||||||||
Stuffed Vine Leaves with rice, pine nuts, raisins and herbs Grape Leaves filled with rice, Pine nuts, raisins, mint, dill and parsley. Marinated in a mixture of wendland Extra Virgin Olive Oil, Vegetable Oil and Lemon Juice. | |||||||||||||
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Piquillo peppers, Coolabine goat fetta Wood roasted Spanish red peppers stuffed with goat fetta from legendary cheese makers Coolabine farmstead. Marinated in Wendland Extra Virgin olive oil with Confit Garlic, rosemary and | |||||||||||||
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Fennel Seed Labneh with Pickled fennel A traditional middle eastern cheese made from Kenilworth natural yoghurt, fennel seeds and salt, hung in muslin for 6-7 days before being hand shaped into balls and marinated in olive oil with Pickled fennel bulb and chilli. | |||||||||||||
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Buffalo Fetta Creamy Buffalo Milk Fetta from Vanella Cheese makers on the Atherton Tablelands, North Queensland, Marinated in Olive Oil with confit garlic, thyme, peppercorns and bay leaves. | |||||||||||||
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Confit Organic Garlic Organic Russian Garlic from Supernatural Organics at Boreen Point, Slowly roasted in oil, skinned and packed in oil with bay leaves and thyme. Use as a spread for bruschetta, or to enriches sauces. | |||||||||||||
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Green Manzanillo olives, preserved lemon and fennel seeds Cracked Green manzanillo olives from Wendland Olives in Millmerran, 100km west of Toowoomba. Marinated in Olive oil with sliced preserved lemon, toasted fennel seeds and fresh bay leaves. | |||||||||||||
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Sweet and Sour Pickled Eggplant Slices of Eggplant, fried until golden, pickled with white wine vinegar, sugar, garlic, peppercorns and bay. | |||||||||||||
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Pickled Quince Sliced quince pickled with White wine vinegar and spices, for use as part of a cheese platter or to serve with Roasted pork, lamb or cold cuts of meat. | |||||||||||||
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Ta’leyah Sliced Onions slowly cooked in olive oil, finished with freshly ground coriander and cumin seeds. Great as a condiment for B.B.Q. Meats, as a pizza topping or to serve with soft curd cheeses. | |||||||||||||
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Roasted Baby Beets Baby beets roasted in their skins, pickled in red wine vinegar with fresh grated horseradish. Serve as part of a mezze platter or chopped through a salad with Buffalo fetta and pine nuts. | |||||||||||||
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Pimentos de Padrone The Russian roulette of chillies, approximately 1 in 10 is fiery hot. Spanish Green peppers from midyim in Maleny, pickled in sherry vinegar with mustard seeds and Russian garlic. Eat them straight from the jar, or chop them and toss through salads or use them as a pizza topping. | |||||||||||||
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Organic Falafel Mix Ground chickpeas, onions, garlic parsley and spices shallow fried in spoonfuls until golden, served as an appetiser with lemon wedges, or with salad wrapped in pitta bread. | |||||||||||||
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Tzatziki A traditional Greek dip of thick yoghurt, cucumber, mint and garlic. | |||||||||||||
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Babaganoush Smokey eggplant dip with Tahini, lemon, parsley and garlic. | |||||||||||||
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Taramasalata Smoked cod roe dip made with bread soaked in milk, olive oil, garlic, shallots and lemon juice. | |||||||||||||
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Wendland Extra Virgin Olive Oil Cold pressed extra virgin olive oil from Wendland Olives in Millmerran, 100km west of Toowoomba. Made from 100% Frantoio olives to produce a golden, buttery Tuscan style oil. | |||||||||||||
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Sumac Toast Small rounds of bread lightly coated in olive oil and toasted, sprinkled with Sea salt and Sumac. A great accompaniment to any of The Rolling Dolmade range. | |||||||||||||
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Matt Golinski, a native to the Sunshine Coast, completed his apprenticeship at Chevaliers Restaurant in Milton, Brisbane in 1994, before travelling around Australia and the world to broaden his culinary knowledge.