the ultimate gourmet picnic roll

Good morning from my usual office (bed), currently in that desperate situation of having finished my first big mug of tea and wanting another,  but being unable to will myself from under the covers and back downstairs 🙂 OK – so this recipe is like ‘whaaaat?’ why is she giving me a recipe for a roll? Well yes, good question, but I am posting it (and supplied it to Fairfax) because it really is such a magic combination, that you might not have thought to try. It is the ultimate picnic roll to share with a lovely glass of riesling/sav blanc/rose/chardy/pinot…whatever takes your fancy, and would be perfect to take on a date picnic, to an outdoor movie or the beach, country jaunt (oh I miss Poirot, even though he would never ‘jaunt’, that would be Hastings…), or even as a decadent work lunch. Why so special? Individually the components are great, but together they’re magic – salty prosciutto, bitter, peppery rocket, sweet onions, creamy, pungent cheese, fresh sweet pear and crunchy, earthy toasted walnuts with a hint of heat from the dijon-spiked mayo. See?!!! I knew you’d understand…

In other news, Nick is back in Shanghai, Pog is toiling away at his new job at Nique in Melbourne and Rich has added some law papers to his degree – amazing! I am zooming down to Welly on Friday to see Hoob and to go with him (and my Dad and others) to a big jazz concert. Can’t wait to see him – and take him out for a lovely big feed and a beverage or two – yippee! I’m also busy plan-wrangling with our Waiheke architect who is on fire, things are racing ahead, and any second now we’ll be starting the QS and consent processes…crikey, I can’t believe that after waiting for four years, it’s all go.

Right then more tea, have a good day, and trust me on this roll OK?

The Ultimate Picnic Roll

Serves: 6
Prep time: 10 mins
Cooking time: 15 minutes
6 rolls of your choice – crusty or soft, whichever you prefer!
1 teaspoon Dijon mustard
1/3 cup whole egg mayonnaise
3 cups rocket leaves or watercress
125g soft, ripe brie or camembert, sliced (a soft goats cheese or blue make great options too)
250g prosciutto crudo or good quality sliced ham
2 small pears, sliced
2 tablespoons lightly toasted chopped walnuts, optional


Slice rolls in half. Mix Dijon and mayo and spread onto bases of the rolls. Divide rocket between rolls then top with cheese and onions. Layer in prosciutto and pears to finish. To really gild the lily, a tablespoon or two of toasted walnuts sprinkled on top to finish adds a great extra bit of texture.



  1. Good morning from Arizona! Do you have any suggestions on how to make this without using pork products?

    1. Hi Abby – and good morning from Auckland! Sure, this would also be fabulous with pastrami or roast chicken 🙂

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