Black and Brew savoury scroll

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.


Makes 6


¼ cup of yeast

2 cups of warm water

2 Tbsp of white sugar

5 cups of flour



Home made tomato relish or store bought

2 cups of tasty cheese

2 cups baby spinach

2 cups of mix chopped tomato, green capsicum and red onion

Cream cheese

Sweet chilli sauce


1. Preheat oven to 180degC.

2. Place warm water, sugar and yeast into bowl, give a wee whisk. Put aside for 5 minutes until yeast rises.

Put one cup of flour into large bowl and then pour over yeast mixture. I like to use a spatula and slowly add the remaining flour until the dough forms a ball.

3. Sprinkle flour over bench and roll out dough to form a rectangle, roughly 50 x 30cm. Spread the relish evenly over the dough, evenly sprinkle the mixed chopped vegetables and tasty cheese over the top. Add salt and pepper to your taste.

4. Carefully roll the dough along the long side until it forms a log. Cut into 6cm scrolls and place into sprayed muffin trays. Put a dollop of cream cheese on top of each one and lightly push down. Then top each one with a little sweet chilli sauce. Place in oven for 15-20 minutes until golden and puffy.

5. Best eaten warm. Enjoy.


Recipe provided by Black and Brew, South Dunedin

Recipe requested by Hilda Bennett


If you have enjoyed a dish at an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.

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