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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!

Au Gratin Potato Stacks
Tested in Entertaining cooking class
  • 2 lb. peeled russet potatoes, thinly slices

  • 1 1/2 c. Garlic Olive Oil

  • 2 tsp. Rosemary Olive Oil

  • 1 tsp. Hickory Smoked Pepper

  • 1 Tbsp. Lemon Dill Infused Sea Salt

  • 1/2 c. Parmesan cheese

  • 1/2 c. shredded Gruyere

  • 4 slices of bacon, fried and crumbled

  • Caramelized Onions

  • sour cream

  • parsley (for garnish)


Heat oven to 350F. Grease 12 cup muffin tin with cooking spray. Toss potatoes in Garlic Oil, Rosemary Oil, Hickory Smoked Pepper, Lemon Dill infused sea salt, Garlic infused sea salt and Parmesan. Divide potatoes between muffin tin cups to create 12 stacks. Cover with foil and bake until tender, approx. 30-40 minutes. Uncover muffin tin. Top each stack with gruyere and bacon. Place in oven until cheese is melted and sides are beginning to turn golden, 15-20 minutes. Garnish with parsley and sour cream or Caramelized Onions.

Shrimp Cocktail with Cocktail Sauce
Tested in Entertaining cooking class
  • 2 lb. (16-20 or 21-25) prawns

  • 1 whole onion

  • 1 stalk celery

  • 1 carrot

  • 1 bay leaf

  • 5 peppercorns

    • 1 lemon
  • For the Sauce:

  • 3 Tbsp. Honey Horseradish Mustard

  • 1 c. ketchup

  • 1 tsp. Harissa Olive Oil

  • 1 Tbsp. Lemon White Balsamic Vinegar


For the Shrimp:
In a medium sauce pot fill halfway with cold water. Add celery, carrot, onion, bay leaf, peppercorns and lemon. Bring to a boil. Simmer for 20 min. Bring back to a boil and add shrimp, 8-10 at a time. Turn to medium and cook for 6-8 minutes or until shrimp is done. Cut 1 shrimp in the thickest part if it’s opaque shrimp is done.

For the Cocktail Sauce:
Mix all ingredients for cocktail sauce and serve with cooked shrimp.

Yogurt Dipping Sauce for Samosas
Tested in East Indian cooking class
  • 1/2 c. Greek yogurt

  • 1 tsp. Red Cayenne Chili Olive Oil

  • 2 Tbsp. Blood Orange Olive Oil

  • 2 Tbsp. Mango White Balsamic Vinegar


Stir all ingredients together.

Tested in East Indian cooking class
  • 3 med. potatoes

  • 1 c. green peas, fresh or frozen

  • 1/4 c. shredded carrot

  • 1 tsp. Red Cayenne Chili Olive Oil

  • 2 Tbsp. Caramelized Onions

  • 1 1/2 tsp. Blood Orange Olive Oil

  • 1 1/2 Tbsp. Metro Chef Curry Rub

  • 2 Tbsp. Butter Olive Oil

  • 1 package phyllo dough


Shred potatoes. Place Red Cayenne Chili Olive Oil and Blood Orange Olive Oil in frying pan and bring to temperature at medium heat. Add potatoes, carrots, peas, caramelized onions, and curry rub. Fry until potatoes are soft, about 8-10 minutes. Remove from heat. Keep aside.

Preheat oven to 375F. Cut 1 large sheet of phyllo dough into quarters.
Place 1 tablespoon of prepared samosa filling at one corner of the phyllo dough, and fold the package
into a triangle. Place on non-stick baking sheet.

Roll samosas until all are prepared. Brush prepared samosas lightly all over with Butter Olive Oil.
Bake for 30-35 minutes or until light golden brown.

Note: Dip in Yoghurt Dipping Sauce

Indian Bread Pudding
Tested in East Indian cooking class
  • 1/2 lg. baguette, sliced on the bias

  • Dark Chocolate and Cinnamon Pear Balsamic for drizzling

  • 1 c. Sunflower Seed Oil

  • 1 c. white sugar

  • 1 1/2 c. water

  • 1/2 tsp. ground cardamom

  • 2 c. whole milk

  • 1/4 c. raisins

  • 1/4 c. chopped almonds

  • 1/4 c. chopped cashews


Heat Sunflower Seed Oil in large skillet over medium heat and fry bread with a slotted spoon, working in batches; drain on a paper towel-lined plate.

Whisk sugar, water, and cardamom together in a saucepan over medium low heat, until syrup has reduced slightly, 10-15 minutes. Dip bread into syrup until fully soaked.

Simmer milk in a heavy-bottomed saucepan over medium-low heat. Transfer soaked bread to the simmering milk; cook over low heat until the milk is absorbed into the bread and the fat separates, 10-15 minutes. Stir in the raisins. Garnish with almonds and cashews.

Drizzle with Dark Chocolate Balsamic and Cinnamon Pear Balsamic.

Sweet Tamarind Chutney
Tested in East Indian cooking class
  • 3 Tbsp. Smak Dab Curry Dijon Mustard

  • 1 tsp. Metro Chef Jerk Rub

  • 2 tsp. Mango White Balsamic Vinegar

  • 2 c. water

  • 1 1/8 c. white sugar

  • 3 Tbsp. tamarind paste


Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolatey brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

Indian Mustard Fish
Tested in East Indian cooking class
  • 3 Tbsp. Smak Dab Curry Dijon Mustard

  • 1/8 c. Baklouti Green Chili Olive Oil

  • 1/8 c. Blood Orange Olive Oil

  • 2 Tbsp. Manning Canning Onion Garlic Jam

  • salt, to taste

  • 1/3 c. water

  • 2 lbs. salmon, cut into chunks


Place Curry Dijon Mustard and Baklouti Green Chili Olive Oil in a bowl, and whisk together. Heat the Blood Orange Olive Oil in a skillet over medium heat. Mix in Onion Garlic Jam. Add in mustard mixture and stir in water. Place salmon in the skillet. Reduce heat to low, and cook until most of the liquid has evaporated and fish is easily flaked with a fork.

Classic Pizza Dough & Sauce
tested in Pasta & Pizza Cooking Class
  • Dough:

  • 1 1/2 c. flour

  • 1/3 c. sugar

  • 2 tsp. yeast

  • 1 1/2 c. warm water

  • 1 Tbsp. Garlic Olive Oil

    • 1 1/2 c. flour
  • Sauce:

  • 1 Tbsp. Basil Olive Oil

  • Garlic Olive Oil

  • 1 med. white onion, diced

  • 1 28 oz. can crushed tomatoes

  • 1 sm. can tomato paste

  • 1/4 c. white sugar

  • 1/4 c. Organic Balsamic


For the Dough: Mix first three ingredients in a mixing bowl. Add next two ingredients, and mix well. Add remaining flour and salt. Punch it down and form dough into a ball. Cover with a bowl on counter top, or cover with saran wrap, and let sit for one hour.

For the Sauce: In a saucepan, heat the oils over med-high heat. Add diced onions and saute until onions are tender. Add crushed tomatoes and bring to a low boil. Add sugar and tomato paste, and cover and simmer for 30 minutes. Stir in Organic Balsamic.

  • 6 mint leaves

  • 1/2 oz. Grapefruit White Balsamic

  • 1 oz. rum

  • 1 oz. simple syrup

  • dash bitters

  • club soda

  • fresh squeezed lemon wedge


Muddle mint leaves in highball glass. Add Grapefruit White Balsamic, rum, simple syrup, and bitters. Top up with club soda. Squeeze lemon into it. Garnish with a cherry!

Submitted by Andrea Skjaerlund

Chicken Burger
tested in Burger Bonanza Cooking Class
  • 1 lb. ground chicken or turkey

  • 2 eggs

  • 2 c. crushed crackers

  • 2 Tbsp. Metropolitan Chef Turkey Rub

  • 2 Tbsp. Wild Mushroom & Sage Olive Oil

  • Smak Dab Curry Dijon Mustard


Mix ground chicken or turkey with eggs. Add remaining ingredients and form into patties. Grill on BBQ or fry in a frying pan. Spread Curry Dijon Mustard onto buns and top with chicken/turkey burger.

Note: For the cooking class, we used boneless chicken thighs, tossed with Wild Mushroom & Sage Olive Oil and Turkey Rub to create a wonderfully easy, just the right size, meat 'patty'.