Taste of Tasmania Session 3

Taste of Tasmania Session 3

Wed 30th Dec 3pm at the Taste Theatre – As a promo for our upcoming Kids Cooking & Lunchbox Ideas Class Chef Ellie Emmett is joining us on stage with her 2 daughters they will be making fresh pasta with a fresh tomato sauce. Arwen is making fresh pesto, chickpea & cheese scrolls – featuring Tasmanian cheeses.



Pumpkin, Pesto, Chickpea & Cheese Scrolls
Recipe type: Baking
  • 150 g parmesan cheese, cubed
  • 1 large garlic clove
  • 1 bunch fresh basil
  • 100 g extra virgin olive oil
  • 60 g pine nuts, you may like to lightly toast before hand
  • Salt & pepper, to taste
  • 100 grams chickpea four (you can make your own in the TM)
  • 100 grams butternut pumpkin, roughly chopped
  • 400 grams bakers’ flour
  • 20 grams extra virgin olive oil
  • 1 tsp salt
  • 220 grams lukewarm water
  • 20 grams pepita (pumpkin) seeds
  • 1 yeast sachet, (about 7g)
  • 100g feta cheese
  • 100g cheddar cheese cubed
  1. Make the pesto first by putting parmesan cheese into TM bowl & process 5 secs on speed 10.
  2. Set aside & weigh 50g of parmesan cheese back into the TM bowl.
  3. Add garlic, basil, 100g olive oil, pine nuts, salt & pepper & chop for 10 secs speed 10.
  4. Scrape pesto out of the bowl & place into a container.
  5. Without cleaning the bowl, add the pumpkin & chop for 5 secs speed 7.
  6. Add the chickpea flour, warm water, yeast, bakers flour, salt, pepita seeds, 20g olive oil & mix for 5 secs speed 6.
  7. Set time for 1.5 mins on interval setting to knead the dough - you may need to add extra flour if your mix is too sticky.
  8. Remove the dough & allow to rest for about ½ hour.
  9. Without cleaning the bowl, put the cheddar & fetta cheese into the bowl & chop for 3 secs speed 5.
  10. Place the dough onto a work surface sprinkled with flour & roll out into a large rectangle.
  11. Spread some of the pesto onto the dough, sprinkle with the 3 cheeses.
  12. Then roll into a long scroll shape & cut into 12 scrolls.
  13. Place onto tray lined with baking paper allow to prove for ½ hour & bake for 20 - 25 mins at 200 degrees or until brown.


Taste of Tasmania Session 2

Tuesday 29th Dec 1.30pm at the Taste Theatre – Taste of Tasmania.

We are making rotis to serve with fresh paneer as part of a vegetarian curry & served with apricot chutney.



Cuisine: Indian
  • 320 g flour
  • 20 g oil (grape seed)
  • ¼ tsp salt (to taste)
  • 250 g boiling Water
  1. Place all ingredients into TM bowl in the order listed.
  2. Knead for 2 minutes on interval setting, dough will look a little like playdough.
  3. Place mixture onto lightly floured surface and hand knead and break into 12-14 small balls of dough.
  4. Using lots of flour roll each roti very thinly into circles and then dry fry in a crepe pan. Once one side is brown turn over and fry the other side.
  5. Pile up cooked rotis on a plate until ready to serve.
  6. This recipe can be doubled for crowds and rotis freeze really well and make a great substitute for wraps.


Watch Charlie’s YouTube clip here