The Rolling Dolmade :: Catering :: Home Dinners

The Rolling Dolmade's vision is to deliver a service to suit the people and lifestyle of Noosa. Our style is fresh and lucid with a rustic touch. Such an exceptional wealth of regional specialties are included that the cuisine is easily one of the most varied in the region:

Delicious little morsels to delight the beginning of any occasion …

Selections of mezze that tempt us beyond extremes …

The best cut pork, beef, veal and lamb, pan-fried and juicy at one time, grilled to tenderness and served in a delicious sauce another …

Recipes for freshly caught fish, shellfish and crustaceans to highlight many a course …

Our chefs were taught from an early age, in how to handle many ingredients and the knowledge that food is an essential part of social gatherings. Devotion and a lot of time and energy are needed. It has always been like this. It will always remain like this.

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.

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 president of the Noosa Convivium of Slow Food , a worldwide movement dedicated to the preservation of food traditions, and promoting sustainable farming and fishing.

Matt is also one of the 12 chefs who do regular spots on the Channel 10 television program “Ready Steady Cook” , a cook off between two chefs given random ingredients which they have to turn into four dishes in 20 minutes. Ready Steady Cook is on air from Monday to Friday at 2.00p.m.

Owen Exton grew up on a farm in central Victoria. His introduction to hospitality started at Karen Dossers' The Parlour and Pantry in Beechworth, north east Victoria. In the third year of his apprenticeship he won the Victorian apprentice of the year title and came third in the national final.

After learning to use ingredients simply and with respect at Donovan's Restaurant on St' Kilda beach, his quest took him to South America first, and then back to Melbourne to work at the Hotel Spencer, gaining several awards including a Chefs Hat from the Age Good Food Guide.

A move to Noosa meant partnering up with Matt at the former Ricky Ricardos restaurant and now The Rolling Dolmade.

Tannille Maneylaws, after finishing high school, went straight to work in the finest kitchens of Queensland. After four years, a move to Donovans restaurant in St. Kilda meant mastering artisan breads, fresh pasta, seafood and herbs in addition to creating amazing desserts.

A position at The Stokehouse as the pastry chef, expanded into developing her own style of cooking incorporating mediterreanen foundations. She than worked alongside David Rayner at Berardos and River House restaurant. During this time, one of her desserts was featured on the front cover of the Gourmet Traveller magazine.