Ingredients
Stage 1: Rolls Per Platter
| 8 pcs Gourmet Roll Italian 50x200G 50106616 |
| 8 pcs Gourmet Roll Spinach & Ricotta 50x200G 50106617 |
| 8 pcs Gourmet Roll Vegetable 50x200G 50106615 |
Stage 2: Dipping Sauces
| 300g Tomato relish (for Italian) |
| 300g Garlic aioli (for Spinach & Ricotta) |
| 300g Sweet chilli sauce (for Vegetable) |
| 5g Fresh herbs – chives, dill, flat-leaf parsley, to garnish |
Method
- Stage 1 – Rolls: Bake all Gourmet Rolls from frozen at 185°C for 20-22min. Italian rolls: confirm internal temp 75°C before removing.
- Rest rolls 5min on a rack. Using a sharp serrated knife, cut each roll into 3 pieces (approx 65g each).
- Pour each sauce into a small ramekin and garnish with a sprig of fresh herbs.
- Arrange cut rolls in three distinct groupings on a large board or tray – keep varieties separated for easy identification.
- Scatter fresh herb garnish across the board for visual contrast.