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585 1st St., Harvest Plaza, Winkler

Manitoba's first oil and vinegar tasting room!


Note: Recipes are still being compiled. Check back for more later!

Classic Pad Thai
tested in Thai Cooking Class
  • 8 oz. rice noodles

  • 3 Tbsp. Garlic Oil

  • 1 tsp. Red Cayenne Olive Oil

  • 1/4 lb. ground chicken

  • 1 red pepper, thinly sliced

  • 1/2 lb. peeled, deveined raw shrimp

  • 2 tsp. Honey-Ginger White Balsamic

  • 1/2 c. broth (made with 1/2 cboiling water mixed with 1 tsp. Metro Chef Basil Ginger Chicken Rub) or use chicken broth

  • 1/2 c soy sauce

  • 1/4 c Lemon White Balsamic

  • 3 Tbsp. brown sugar

  • 3 Tbsp. fish sauce

  • 1 1/2 c. bean sprouts

  • 3 green onions, thinly sliced

  • Roasted Pumpkin Seeds to garnish (peanuts optional substitute)


Cover noodles with boiling water and let stand for 5 minutes, drain well and reserve. Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and stir fry for 3 - 5 minutes or until browned. Reserve on a platter. Add remaining oil and the peppers to pan, stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in Honey- Ginger White Balsamic, Basil Ginger Chicken broth, soy sauce, Lemon White Balsamic, brown sugar, and fish sauce. Bring to a boil. Add noodles and reserved meat, and stir. To serve, plate with green onions and Pumpkin Seeds.

Curried Coconut Chicken
tested in Thai Cooking Class
  • 2 lbs. boneless skinless chicken breasts, cut into 1/2 in. chunks

  • 1 tsp. Smashed Peppercorn Sea Salt

  • 1 1/2 Tbsp. Pendolino Extra Virgin Olive Oil

  • 2 Tbsp. Metropolitan Chef Curry Rub(mild EVOO)

  • 2 Tbsp Onion Garlic Jam

  • 1 can coconut milk (14oz)

  • 1 can stewed, diced tomatoes (14.5oz)

  • 1 can tomato sauce (8oz)

  • 3 Tbsp.sugar


Season chicken pieces with Smashed Peppercorn mix. Heat oil and Curry Rub in a large skillet over medium - high heat for two minutes. Stir in Onion Garlic Jam and cook one more minute. Add chicken and stir. Reduce heat to medium and cook for 7 - 10 minutes, or until chicken is no longer pink in center and juices run clear. Pour coconut milk, tomatoes, tomato sauce and sugar into pan and stir to combine. Cover and simmer, stirring occasionally, approximately 30 - 40 min.

Sweet & Spicy Asian Dipping Sauce
tested in Thai Cooking Class
  • 3 Tbsp. Red Pepper Jelly

  • 1 Tbsp. sugar (optional)

  • 1 Tbsp. Dark Toasted Sesame Oil

  • 1 tsp. Veggie Blaze

  • 2 Tbsp. soy sauce

  • 2 tsp.Harissa Olive Oil

  • 2 Tbsp. Lemon White Balsamic or rice vinegar


Whisk together in mixing bowl or shake in a jar with tight fitting lid. Store in sealed container in the fridge for up to one week.

Fresh Spring Rolls with Thai Dipping Sauce
tested in Thai Cooking Class
  • 6 spring roll wrappers (available in Asian markets)

  • 12 med. shrimp, cooked and shelled

  • 1/3 c. Cilantro & Roasted Onion Olive Oil

  • 1 c. shredded butter leaf lettuce

  • 1/2 c peeled, seeded and chopped cucumber

  • 1 med. carrot, julienned

  • Mango White Balsamic Vinegar

  • Dipping Sauce:

  • 1 Tbsp. light soy sauce

  • 1 Tbsp. Honey-Ginger White Balsamic Vinegar


Toss shrimp with Cilantro & Roasted Onion Olive Oil. In a bowl of cool water, soak a wrapper until pliable. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Drizzle Mango White Balsamic over the ingredients. Fold over each end of wrapper and tightly roll around the contents, as if making a burrito. Moisten at seam, press to close. Lay on plate, cover with moist paper towel until ready to serve. Then slice roll in two and serve with dipping sauce.

Pineapple Coleslaw
  • 1 bag coleslaw

  • 1 can pineapple tidbits, drained

  • 1/2 c. mayo

  • 2 Tbsp. sugar

  • 2 Tbsp. milk

  • 3 Tbsp. Jalapeño White Balsamic


Put coleslaw in bowl. Add drained pineapple. Mix rest of ingredients together in small bowl and pour over coleslaw. Toss salad. Let stand 15 min. prior to serving to allow dressing to permeate coleslaw mix.

Submitted by Josi Unrau

Maple Blondies
  • 1 1/2 c. packed brown sugar

  • 1/2 c. butter, melted

  • 2 eggs, lightly beaten

  • 1/2 tsp vanilla extract

  • 1/4 c. Maple Balsamic

  • 1 1/2 c. flour

  • 1/2 tsp. baking powder

  • 1/2 tsp. salt

  • 1 c. white chocolate chips


In a large bowl, combine the brown sugar, butter, eggs, vanilla, and Maple Balsamic just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.

Spread into a greased 13x9 baking pan. Bake at 350F for 18-20 min. or until a toothpick inserted near the centre comes out clean. Cool on a wire rack. Cut into bars.

Serve with vanilla bean ice cream and drizzle with Maple Balsamic.

Try this recipe with walnuts instead of white chocolate chips for a different flavour and texture! We also tried it with Maple Roasted Pumpkin Seeds sprinkled on top for texture!

Submitted by Sara Dacombe

Honey Dill Dip
  • 1/2 c. mayonnaise

  • 2 tsp. honey

  • 3 tsp. Smak Dab White Wine Herb Mustard

  • 4 tsp. Wild Fernleaf Dill Olive Oil


Mix together and let sit at least ½ an hour for flavours to blend. Serve with chicken fingers and sweet potato fries, or as a sandwich spread.

Submitted by Bev Penner

Creamy Cucumber Salad

serves 6-8

  • 1 c. mayonnaise

  • 1/4 c sugar

  • 1/4 c. Oregano White Balsamic

  • 1/4 tsp salt

  • Hickory Smoked Pepper to taste

  • 4 c. sliced cucumbers


In a bowl, combine mayonnaise, sugar, Oregano White Balsamic, salt, and pepper. Add cucumbers. Stir to coat. Cover and refrigerate for 2 hours.

Submitted by Bev Penner

Watermelon Salsa
  • 8 cups finely diced watermelon

  • 1/2 c. lime juice

  • 1 sm red onion, diced

  • 1/3 c. Cilantro & Roasted Onion Olive Oil

  • sea salt to taste


Gently mix everything together. Serve with taco chips or on top of pork tacos.

Submitted by Bev Penner

BBQ Pork Tenderloin Johnathon’s Style
tested in BBQ cooking class
  • 2 pork tenderloin (trimmed)

  • Marinade:

  • 3 Tbsp. Garlic Olive Oil

  • 1/4 c. dark soya sauce

  • 1/2 c. ketchup

  • 3 Tbsp. Metropolitan Chef Steak & Rib Rub

  • 2 Tbsp. Worcestershire sauce

  • 1 Tbsp. Chipotle Olive Oil


Whisk all marinade ingredients in a bowl. Add pork turning to coat. Cover and refrigerate 2 – 3 hours. Remove pork from marinade allowing excess to drip back into bowl. Place on BBQ, cover and cook 20 – 25 minutes.