Cannoli Rolls – The Wild Way

| 7 September 2018

For those occasions that require elevated food with plenty of elegance, meet raw cannoli rolls.  They are one of our favourites for special dinners at the restaurant, as well as a firm favourite among the students of the Wild Food Cafe School. There is some technique to the dish, a bit like rolling sushi, yet instead of wintery umami seaweed, we are using delicate courgette sheets. The filling inside is gold: use it in this recipe or as a stand-alone dip, spread or side. You will love it.


one yellow courgette

one green courgette

olive oil

black pepper

pinch of salt

100g walnuts

25g oyster mushrooms

20g parsnip

30g pink olives

15g nutritional yeast

1/2-1 tbsp tamari

1/2 tsp salt

1 tbsp shallot

1 tbsp parsley

Ingredients for the cheese sauce

1/2 cup pine nuts

1 cup fresh coconut meat

1 1/2 cup coconut water

1 tsp turmeric powder

pinch of salt


Start by thinly slicing the courgettes lengthwise – we will need approximately 4 slices for each roll. Leave the slices to marinate in olive oil, black pepper and salt for 5 minutes. Meanwhile add the walnuts, mushrooms, parsnip, pink olives, nutritional yeast, tamari, salt, shallot and parsley into a food processor and blend until well combined. Adjust the flavours.

To assemble the cannoli, cut a piece of cling film and put it on the table. Lay down the yellow and green courgette one slice overlaying another about a third of the surface. Place about one heaped tablespoon of the stuffing on the courgette and roll slowly until you get a solid roll. After that, wrap tightly with cling film and keep in the fridge for 15 minutes.

To make the cheese sauce, add all the ingredients into a Vitamix and blend until smooth.

Serve in a plate with the roll in the middle and the cheese sauce around it and garnish with microgreens.

With Celebration & Appreciation,

Joel & Aiste x