Jill is one of my closest Aussie friends and she is the most incredible vegetarian cook I have had the good fortune to know. Years ago, when we all lived in Ireland, we would often head down to her husband Frank’s cottage in the country for the weekend. It was a gorgeous little cottage set on a few acres of land that had a big lake slap-bang in the middle. After various (hilarious) attempts at kayaking in the f-f-f-freezing winter temperatures, we’d head back to the cottage, light a fire, crack open the red and settle in for a great night filled with lots of good conversation, music and most importantly, Jill’s superb food. This is one of the dishes she used to cook for us. I am continually appreciative to Jill for showing me you can eat wonderfully and feel at no loss if you decided to live a meat-free lifestyle.

5 Responses to “Jill’s veggie roll”

  1. Lucia
    March 21, 2013 at 8:35 am

    Really looking forward to trying this one out, it has lots of my favourite ingredients in it!

  2. March 29, 2013 at 9:30 pm

    This is oh so pretty, I will have to make it, just because!

  3. Felicity
    March 30, 2013 at 2:04 pm

    Made this for Good Friday dinner, so easy and super tasty. My family loved it…definitely a keeper :) .

    • Katie
      March 30, 2013 at 2:06 pm

      Super to hear, thanks for the feedback, always love to hear peoples reports (generally I prefer it too if they are good ones! LOL ;)

  4. Lynn
    May 28, 2013 at 8:32 am

    Hi Katie! What a gorgeous blog.

    I’m wondering where the people originate from who gave you this recipe and the capsicum/eggplant chutney. Cause they really look a lot like the bulgarian Banitsa (the veggie roll) and Luteniza (Roasted capsicum mixture). Luteniza is also called Ajvar ( eggplant added) in Turkey. My partner told me that back in the day all the villages would smell for weeks of the roasted capsicum. Do the people have some Balkan-ish decent? Funny to see the typical dishes in one post combined.

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