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Unit 3 - 145 Main St, Steinbach

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!

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.

Garlic Bread Skewers
tested in BBQ cooking class
  • ½ Baguette

  • 24 Cherry tomatoes

  • ¼ c. Garlic Olive Oil

  • ¼ c. shredded Parmesan cheese

  • ½ tsp. sweet paprika

  • ½ tsp. Basil Olive Oil

  • 1 Tbsp. Butter Olive Oil


Cut baguette in half lengthwise into 1 inch chunks. Mix rest of ingredients in bowl. Add baguette chunks and toss to coat. Alternate on skewer 3 pieces of bread and 2 tomatoes onto each of 12 metal or wooden skewers.

Beef & Pepper Kabobs
tested in BBQ cooking class
  • 1 Sirloin grilling steak 1-inch-thick (cut into 1 inch cubes)

  • 1 large sweet red pepper

  • 1 large yellow pepper (seed, core and cut peppers into 1 inch squares)

  • Marinade:

  • 3 Tbsp. Lemon Olive Oil

  • 1 Tbsp. Rosemary Olive Oil

  • salt and pepper to taste


Mix marinade in a bowl and toss in steak cubes to coat. Put in refrigerator for 1 ½-2 hours. Alternate beef and peppers onto metal or wooden skewers

Italian Citrus Chicken Breast
tested in BBQ cooking class
  • 4 Chicken Breasts (wash chicken breasts)

  • Marinade:

  • 1/3 c. orange juice

  • 3 Tbsp. Lemon White Balsamic

  • 3 Tbsp. lime juice

  • 1 Tbsp. Chipotle Olive Oil

  • 3 Tbsp Porchectta Rub

  • 1 Tbsp. Lemon Olive Oil


Mix all ingredients in a bowl. Add chicken breast. Cover and refrigerate 3 – 4 hours turning every hour. Cook on BBQ covered with medium heat flipping every 6 – 8 minutes. 25 to 30 minutes.

Cantaloupe-Mint Cooler
tested in BBQ cooking class
  • 8 c. chopped peeled cantaloupe (about one 4lb melon), divided

  • 2 c. ice cubes, divided

  • 2 c. cold water, divided

  • 1 c. sugar, divided

  • 1 c. vodka, divided

  • 6 Tbsp. fresh lime juice(approx 1 lime) divided plus 12 lime wedges for garnish, optional

  • 2 Tbsp. Lemongrass Mint White Balsamic Vinegar

  • 12 mint sprigs for garnish, optional


Puree half of all ingredients (except lime wedges and mint sprigs) in blender until smooth. Pour into 6 stemmed glasses; repeat. Garnish with lime wedges and mint sprigs.