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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!

Cedar Plank Salmon
*Tested in BBQ Cooking Class
  • 1 Tbsp. Rosemary Olive Oil

  • 1 Tbsp. Garlic Olive Oil

  • 1/2 c. Apricot White Balsamic

  • 3 Tbsp. Smak Dab Canadian Maple Mustard

  • 1 c. Manning Canning Apple Earl Grey Jelly

  • 4 - 6oz. Boneless, skinless salmon fillets

  • 2 tsp. Saltwest Naturals Rosemary Sage Saltwest Sea Salt

  • 1 tsp. ground pepper

  • grated zest of 1 lemon

  • 2 cedar planks, soaked in water for 2 - 3 hours


Cut 4 inch squares of parchment paper. In a small skillet over medium high heat, heat the oil. Stir in the Apricot White Balsamic, add the mustard and Apple Earl Grey Jelly and bring to a simmer for 20 minutes or until thickened. Cool completely. Lightly salt and pepper each fillet.

Place salmon on cedar planks. Liberally spread the apricot mixture on the salmon. Place each cedar plank on a gas burner on top rack, medium high heat. (Do not leave unattended!)

Let the salmon sit for 2 -3 min before serving. Cooking time will be about 20 minutes, or until salmon flakes easily with a fork. Garnish with lemon zest and serve off the plank.

Suspiro de Limena - Peruvian Caramel Meringue Parfait
*Tested in Peruvian Cooking Class
  • 1 1/2 c. dulce de leche, homemade or bought

  • 4 eggs, separated

  • 1 tsp. Vanilla Balsamic (or vanilla extract)

  • pinch of salt

  • 1 1/2 c. sugar

  • 1 c. Cinnamon Pear Balsamic

  • Salted Caramel Chocolate Sea Salt


Prepare the dulce de leche by heating slowly in a saucepan over medium low heat just to boiling. Remove from heat and whisk in the 4 egg yolks one at a time, until well mixed. Stir in 1 tsp. Vanilla Balsamic and a pinch of salt. Let the mixture cool slightly and pour into individual serving dishes while still warm.

For the meringue, bring the Cinnamon Pear Balsamic, sugar and a pinch of salt to a boil. While it's boiling, add the egg whites to a clean bowl, preferably in a stand mixer. Once the balsamic mixture reaches 240 degrees or after about 3 minutes of boiling, turn on mixer and beat the egg whites. When 246 degrees is reached with the balsamic mixture, remove from heat. The total cooking time is about 4 minutes and you should have thin threads if you drizzle it off of a fork and will be slightly thickened.

The egg whites should be forming stiff peaks. Slowly and carefully pour the hot syrup down the side of the mixer bowl, into the beaten egg whites while beating. Continue to beat the meringue until it cools slightly, about 2-3 minutes. Using a pastry bag, with a tip, pipe the meringue onto the top of the dulce de leche. Chill until ready to serve. Sprinkle with Salted Caramel Chocolate Sea Salt.

*To make your own dulce de leche: 1. Place sealed cans of condensed milk in slow cooker. 2. Fill slow cooker with water. 3.Turn slow cooker on for 8 hours on low. When done, allow cans to cool completely before opening.

Peruvian Avocado, Raspberry, and Passion Fruit Parfait
*Tested in Peruvian Cooking Class
  • 3 c. heavy cream

  • 1/2 c. sugar

  • 1 avocado, pitted, peeled and mashed

  • 1/4 c. Passion Fruit White Balsamic

  • 1 packet of unflavoured gelatin

  • 1/2 avocado, pitted, peeled and cubed

  • 1 c. raspberries


In a bowl, beat cream until soft peaks form. Add sugar, mashed avocado and Passion Fruit White Balsamic. Mix well and set aside.

In a small bowl, soak gelatin in 3 Tbsp. Water. Then heat in microwave at 30 second intervals until gelatin is dissolved. Carefully add to the passion fruit mixture. Line a loaf pan with plastic wrap. Place the avocado cubes on the bottom, followed by half the passion fruit mixture, half the raspberries and the remaining passion-fruit mixture. Smooth the top and freeze for 12 hours or overnight. Unfold onto a serving platter and discard plastic wrap. Let rest for 10 minutes before serving.

Seco de Cordero - Peruvian Lamb Stew with Potatoes
  • 2 lb. lamb meat (shoulder or leg)

  • 1/2 c. Italian Herb Balsamic

  • 1/4 c. Harissa Olive Oil

  • 1 lg. red onion, chopped fine

  • 1 aji pepper (or other hot chile pepper), chopped fine

  • 4 Tbsp. Cilantro and Red Onion Olive Oil

  • 1 bottle beer

  • 1-2 c. chicken and beef stock

  • 5-6 med. yellow potatoes


Cut meat into 2 inch cubes. Mix Italian Herb Balsamic with the Harissa Olive Oil and some salt and pepper, and pour over the meat. Let marinate at room temperature for 30-60 minutes. Heat cilantro and red onion olive oil in pan on high heat. Brown meat in two batches. Lower the heat and add the onion and hot pepper with the leftover marinade. Cook until soft and fragrant. Add the meat back to the pan, along with the beer, cilantro and 1 cup of the stock. Cover and cook on low until meat is tender, about 1 hour. Peel and quarter the potatoes and add them to the stew. Continue to cook over low heat until the potatoes are tender, about 30 minutes, add more stock if necessary. Serve warm over rice.

Aji Verde
*Tested in Peruvian Cooking Class
  • 1 c. cilantro

  • 1/2 c. mayo

  • 1/4 c. queso fresco

  • 1 Tbsp. Garlic Olive Oil

  • 2 jalapenos

  • juice of 1 lime


Blend together.

Stuffed Yucca Balls
*Tested in Peruvian Cooking Class
  • 2 lb. yukka root

  • 4 oz. queso fresco, cut into 1/2 inch cubes

  • 1 egg

  • 2 slices of bread

  • 10 saltine crackers

  • Picudo or any Mild Extra Virgin Olive Oil, for frying


Bring a large pot of salted water to a boil. Peel the yucca root and cut into 3 inch pieces. Add yucca to the pot of water and boil for 30-40 minutes until the yucca root is tender. Drain in a colander. Remove as many woody pieces as possible from the center of the root. Rice the yucca root or force through a colander. Season with salt and pepper and cool for 10 to 15 minutes. Place 2 Tbsp. of mashed yucca in the palm of one hand. Make a small well in the middle and place a piece of cheese in the well. Wrap the mashed yucca around the cheese and roll between your hands to make a round ball.

Repeat with the remaining yucca and cheese. In a deep skillet, heat 2 inches of Picudo EVOO to about 360. Fry balls until golden and drain on paper towels. Crack one egg into a bowl and whisk. Process bread and crackers together. Roll each ball in to egg and then into the crumb mixture. Fry the yucca balls a second time, just until they are golden brown and crispy. Drain on paper towels and serve warm with Aji Verde dipping sauce.

Ham & Cheese Empanadas
*Tested in Peruvian Cooking Class
  • 1 pkg. frozen puff pastry

  • 2 Tbsp. Butter Olive Oil

  • 1/2 c. flour

  • 1 c. milk

  • 2 eggs

  • 1/2 c. smoked gouda, grated

  • 4 Tbsp. parmesan, grated

  • Cayenne Olive Oil

  • salt, to taste

  • 1/4 lb. deli ham

  • 1 egg yolk

  • 1 Tbsp. water


Preheat oven to 400F. Warm Butter Olive oil, whisk flour into oil and increase heat to medium. Cook, stirring for 1-2 minutes. Whisk in milk and bring to a boil, stirring. The sauce will thicken slightly. Whisk 2 eggs into the mixture and cook, stirring for 1-2 minutes more until sauce has thickened. Add grated cheese and parmesan and stir until melted. Remove from heat and season with salt and pepper to taste.

Roll out 1 sheet of puff pastry on a floured surface to 12 inches square. With a sharp knife, cut dough into 12 3x4inch rectangles.

Mix egg yolk with water and brush edges of half of the rectangle with the egg mixture. Place a piece of ham in the center of the rectangle and top with 2 tablespoons of the cheese mixture. Cover the ham mixture with one of the plain rectangles and firmly press down the edges to seal. Repeat with the other rectangles and filling. Prick several times with a fork and brush tops lightly with the egg yolk mixture. Bake for 20 minutes or until puffed and golden brown.

Thai Beef Cabbage Wraps
*Tested in Asian Cooking Class
  • 1 lb. flank or New York strip (or any steak of your choice)

  • SaltWest Naturals Smashed Peppercorn Sea Salt

  • 1 1/2 Tbsp. Garlic Olive Oil

  • 3/4 tsp. salt

  • 1/4 tsp. pepper

  • 1 1/4 c. red onion, thinly sliced

  • 1/4 c. Sweet & Spicy Asian Dipping Sauce (under Sauces/Marinades)

  • 8 Chinese cabbage leaves "Napa"


Season steak with Smashed Peppercorn Sea Salt. In a skillet heat 1/2 Tbsp. Garlic Olive Oil over med - high heat, add steak. Cook 3 - 4 minutes then turn and continue to cook for another 4 - 5 minutes, let steak stand 10 minutes. Using same skillet add remaining Garlic Olive Oil and red onion, cook for 2 minutes then add sauce. Cut steak into thin slices and place rice, steak and onion mixture into leaves. Roll up the leaves or use as a wrap.

Orange Teriyaki Pork
tested in Asian cooking class
  • 1 lb. pork tenderloin, cut into medalions

  • 2 Tbsp. Dark Toasted Sesame Oil

  • 1 Tbsp. Blood Orange Olive Oil

  • 2 Tbsp. Cara Cara Orange-Vanilla White Balsamic

  • 3 Tbsp. orange juice

  • 1 tsp. sugar

  • 2 tsp. Metro Chef Basil Ginger Chicken Rub


Put 1 1/2 Tbsp. Toasted Sesame Oil in a wok or large skillet and heat on med - high. Add the pork and cook for 3 - 4 minutes, turn, then add remaining ingredients into wok and continue cooking until meat is done. Serve over cooked noodles or rice.

Chicken Yakitori
tested in Asian cooking class
  • 1 lb. boneless skinless chicken thighs, cubed

  • 2 Tbsp. dark soy sauce

  • 2 Tbsp. Peach White Balsamic

  • 1 Tbsp. Arbequina Extra Virgin Olive Oild (mild EVOO)

  • 1 Tbsp. brown sugar

  • 1 Tbsp. Garlic Olive Oil


Put all ingredients except chicken in a saucepan. Whisk together and bring to a boil. Set mixture to the side. Place chicken in a bowl, pour mixture over top. Cover and put in fridge for an hour. Place chicken in parchment paper-lined baking pan and broil 4 - 5 minutes. Turn and cook for another 4 - 5 minutes or until done.