Halibut Packets with Preserved Lemon & Olives
A classic cooking style gets an upgrade inspired by North African cuisine. A splash of white wine creates steam inside each parchment pouch, keeping the fish moist and tender on the grill while locking in all the bold Mediterranean flavour. With minimal prep and virtually no cleanup, these packets deliver impressive results with very little effort, making them perfect for relaxed summer entertaining.Ingredients
Serves 4
4 halibut fillets (about 6 oz/170 g each)
1 cup (250 ml) roughly chopped tomatoes
½ cup (125 ml) mixed olives, pitted and roughly chopped
2 tbsp (30 ml) finely chopped preserved lemon
2 cloves garlic, sliced
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) freshly ground black pepper
½ cup (125 ml) Inniskillin Winemaker’s Series Pinot Grigio
2 tbsp (30 ml) extra-virgin olive oil
fresh parsley or cilantro, chopped, for garnish
lemon wedges, to serve
cooked couscous, to serve (optional)
Instructions
- Preheat 1 side of barbecue grill to medium-high, about 400 F (200 C). Cut 4 large pieces of parchment into 20- to 25-in (50 to 63 cm) squares and 4 pieces of foil into slightly larger squares.
- Place 1 halibut fillet in centre of each parchment square. Top evenly with tomatoes, olives, preserved lemon and garlic. Sprinkle with cumin, coriander, salt and pepper. Drizzle with wine and olive oil. Fold parchment into sealed packets, then wrap each tightly in foil.
- Place packets directly on grill grates over side of barbecue that has not been turned on. Close lid and cook for 12 to 15 minutes, until fish flakes easily with a fork (carefully open 1 packet to check).
- Carefully open packets, garnish with herbs and serve with lemon wedges and couscous, if desired.
Drink Pairings
La Riviera
A sophisticated choice for the individual who wants a low-ABV solution to their martini. Vibrant as ever, this version allows the vermouth to take charge and will have you feeling like you’re on the Riviera in moments. Best enjoyed with a bowl of green olives.Ingredients
Serves 7
8 oz (250 ml) Patrón Silver Tequila
5 oz (150 ml) Noilly Prat Extra Dry Vermouth
5 oz (150 ml) González Byass
Tio Pepe Palomino Fino Sherry
5 oz (150 ml) water
orange twists, for garnish
Instructions
- Combine tequila, vermouth, sherry and water in a 25 oz (750 ml) bottle, seal with a screw cap and store in freezer until ready to serve. Be sure to leave some space in bottle (do not overfill) to allow liquid to expand as it cools. Garnish each serving with an orange twist.
Featuring
Still Summer
Served pre-diluted and ice-cold, this martini is a timeless crowd-pleaser on a hot day. With notes of vanilla, white chocolate and summer berries, this is a grown-up rendition of a chocolate martini.Ingredients
Serves 7
14 oz (420 ml) Strawberry-Infused Grey Goose Vodka*
7 oz (210 ml) Martini Bianco Vermouth
3½ oz (105 ml) water
8 dashes Angostura cocoa bitters
halved strawberries, for garnish
*To make Strawberry-Infused Grey Goose Vodka, thinly slice 3½ oz (105 g) strawberries and place in a container. Add 14 oz (420 ml) vodka and mix to combine. Set aside, covered, to infuse at room temperature for 24 hours. Remove strawberry slices and pass infused vodka through cheesecloth to remove any fine solids. Store in refrigerator for up to 2 weeks.
Instructions
- Combine vodka, vermouth, water and bitters in a 25 oz (750 ml) bottle, seal with a screw cap and store in freezer until ready to serve. Be sure to leave some space in bottle (do not overfill) to allow liquid to expand as it cools. Garnish each serving with half a strawberry.
Featuring
Basil Limoncello Spritz
This Italian-inspired spritz uses fresh lemon and basil to enhance the refreshing qualities of limoncello and Prosecco.Ingredients
Serves 1
2 oz (60 ml) Rossi d’Asiago Limoncello
½ oz (15 ml) fresh lemon juice
6 leaves fresh basil, plus 1 large leaf for garnish
2 oz (60 ml) Santa Margherita Valdobbiadene Prosecco Superiore Brut
2 oz (60 ml) soda water
1 lemon wheel, for garnish
Instructions
- In a cocktail shaker, combine limoncello, lemon juice and 6 basil leaves. Fill with ice and shake for 10 seconds. Fine strain into a wine glass over fresh ice, top with Prosecco and soda water and stir to combine. Garnish with lemon wheel and basil leaf and serve.
Featuring
Rosemary Pinenut Frico Chips
These crunchy and oh-so-addictive flavour bombs are an easy way to add a bit of texture to just about any dish. Top your soup. Crown your salad. Elevate your toast… Go ahead, get your frico on. Enjoy this side dish with San Felice Vermentino or Umani Ronchi Casal di Serra Verdicchio Classico Superiore.Ingredients
Serves about 20 chips
1 cup (250 ml) finely grated Parmigiano-Reggiano (do not use pre-shredded)
1 cup (250 ml) finely grated Gruyère
1½ tsp (7.5 ml) chopped fresh rosemary
¼ tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) pine nuts
1 tbsp (15 ml) all-purpose flour
Instructions
- Preheat oven to 375 F (190 C).
- In a small bowl, combine cheeses, rosemary and pepper. Cover and let sit at room temperature for 1 hour. Add pine nuts and flour and toss gently.
- Line 2 large baking sheets with parchment or silicone mats. Place a 3‑in (7.5 cm) ring mould or cookie cutter on 1 sheet and spoon 1 tbsp (15 ml) mixture into centre. Using back of a spoon, spread into a thin, even disc. Repeat with remaining mixture, leaving ½‑in (1.25 cm) between discs.
- Transfer to oven and bake for 4 minutes. Rotate sheets and bake for 2 to 4 minutes more, until golden. Remove from oven and cool briefly on sheets.
- Transfer cooled frico chips to an airtight container, layering with parchment. For extra crispness, add a food‑grade silica package. Store at room temperature for up to 2 weeks.
- Use frico chips to give crunch to your favourite salad, soup or pasta, or simply enjoy them as a snack with a glass of wine.
Drink Pairings
Roasted Masala Chickpeas
Versatile and easy to make, these golden nuggets add crunch, colour and irresistible spice to any dish. Perfect for sprinkling over salads, dips or raita—or simply enjoying by the handful. You can pair this recipe with Frescobaldi Nipozzano Chianti Rúfina Riserva or See Ya Later Ranch Riesling.Ingredients
Serves about 2 cups (500ml)
1 × 19 oz (540 ml) can chickpeas, rinsed and drained
4 tsp (20 ml) garam masala, tandoori masala or madras curry powder
1 tbsp (15 ml) vegetable oil
¾ tsp (4 ml) salt
1 tbsp (15 ml) chickpea flour
1 tsp (5 ml) rice flour
oil cooking spray, as needed
Instructions
- Preheat oven to 350 F (175 C) and set rack to middle position. Line a baking sheet with parchment.
- For extra crispness, peel chickpeas by rubbing them gently between your hands and discarding skins. Transfer chickpeas to a medium bowl. Add garam masala, oil and salt, then toss. Sprinkle in chickpea and rice flours and toss again until evenly coated.
- Spread chickpeas in a single layer on prepared baking sheet. Spray lightly with oil cooking spray and transfer to oven. Bake for 45 minutes to 1 hour, spraying chickpeas with more cooking spray and shaking gently every 10 to 15 minutes, until crisp and deep golden.
- Cool completely, then transfer to an airtight container. Store at room temperature for up to 2 weeks. Add a food-grade silica package to keep crunchy for even longer.
- Sprinkle over salad, hummus or cucumber raita with pita chips.
Drink Pairings
Rice Crispy Furikake
Crispy rice cereal brings the snap, wasabi peas light the fire, bonito adds a pop of smoke and nori brings a savoury depth to it all. Delivering equal parts crunch and umami, this blend crackles with flavour and texture. Serve with Oyster Bay Pinot Grigio or Aveleda Casal Garcia Vinho Verde.Ingredients
Serves about 2 cups (500ml)
½ cup (125 ml) wasabi peas
2 sheets (7½ × 8¼-in/19 × 21 cm) toasted nori, crumbled into small pieces
¼ cup (60 ml) loosely packed bonito flakes (optional)
¼ cup (60 ml) raw sesame seeds
1½ cups (375 ml) crispy rice cereal
2 tsp (10 ml) granulated sugar
½ tsp (2.5 ml) flaked sea salt
⅛ tsp (a pinch) Japanese chili powder or cayenne pepper (optional)
Instructions
- In a food processor, pulse wasabi peas until coarsely ground. Add nori and bonito flakes (if using) and pulse again until broken into small pieces but still distinct. Set aside.
- In a frying pan over medium heat, toast sesame seeds for about 5 minutes, stirring often, until golden. Stir in rice cereal, sugar, salt and chili powder (if using) and cook for 1 minute. Add nori-bonito mixture and cook for 30 seconds more. Remove from heat and let cool.
- Transfer to an airtight container and store at room temperature for up to 2 weeks. Add a food‑grade silica package to extend crunch for up to 1 month.
- Sprinkle over rice, avocado toast, popcorn or a cream cheese bagel.
Drink Pairings
Carrot Salad with Carrot Tahini Sauce & Haloumi Croutons
This bright, texture-packed carrot salad feels tailor-made for an Easter table. Interesting tidbit: Carrots were once grown mainly for their aromatic greens and seeds, not their roots. The halloumi croutons are quite the revelation here, adding just the right salty, rich contrast to carrots’ natural sweetness. They’re also perfect additions to your favourite soups and salads. Serve this salad alongside Hester Creek Columbia Valley Rosé Cabernet Franc or Inniskillin Okanagan Pinot Noir. Ingredients
Serves 6 to 8
2½ lbs (1.1 kg) large carrots (10 to 12 carrots), trimmed and scrubbed, divided
3 tbsp (45 ml) extra-virgin olive oil, divided
1½ tbsp (22.5 ml) maple syrup, divided
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) kosher salt, plus more for seasoning
1 × 8 oz (225 g) block halloumi
1 tbsp (15 ml) grapeseed oil
¼ tsp (1 ml) coarsely ground black pepper
2 radishes
1 tbsp (15 ml) unseasoned rice vinegar
¼ tsp (1 ml) red pepper chili flakes, or more to taste
2 tbsp (30 ml) fresh basil leaves
2 tbsp (30 ml) fresh cilantro leaves
2 tbsp (30 ml) fresh mint leaves
¼ cup (60 ml) shelled roasted pistachios
Carrot Tahini Sauce, make ahead, recipe follows
Carrot Tahini Sauce
Makes 1 cup (250 ml)
1 large carrot, roughly chopped (about 1½ cups/375 ml total)
1 large clove garlic
1 tbsp + ¼ cup (75 ml) extra-virgin olive oil, divided
⅓ cup (80 ml) water
2 tbsp (30 ml) unseasoned rice vinegar
2 tbsp (30 ml) tahini
1 tbsp (15 ml) chopped fresh ginger
½ tsp (2.5 ml) fine sea salt
Instructions
- Preheat oven to 400 F (200 C). Set a rimmed baking sheet in oven while it preheats.
- Set aside 3 carrots and cut rest on an angle into about 1-in (2.5 cm) pieces. Place cut carrots in a medium bowl along with 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) maple syrup, cumin and salt. Toss until carrots are well coated. Carefully remove hot baking sheet from oven and arrange carrots on sheet in a single layer. Return baking sheet to oven and roast carrots, stirring once or twice during cooking time, until carrots are caramelized and just fork-tender, 20 to 30 minutes.
- While carrots roast, make halloumi croutons. Pat halloumi dry with paper towel and then cut block into about ½-in (1.25 cm) cubes.
- In a large cast iron skillet or non-stick frying pan over medium-high heat, heat grapeseed oil until it shimmers. Add halloumi cubes to pan, ensuring they are in a single layer and not overcrowded. It is best to work in batches if needed. Cook, turning frequently, until all sides are golden brown and crispy, 3 to 5 minutes total (halloumi will initially release some water, but once water evaporates, halloumi will start to brown). Sprinkle with black pepper and cook for 30 seconds to let bloom, then transfer halloumi to a paper-towel-lined plate to drain.
- Using a potato peeler or mandoline, thinly shave reserved 3 carrots lengthwise into long ribbons and radishes into thin rounds. Add to a large bowl along with remaining 2 tbsp (30 ml) olive oil and ½ tbsp (7.5 ml) maple syrup, rice vinegar, chili flakes, herbs, pistachios and a pinch of salt. Toss to combine and set aside.
- To plate, spread Carrot Tahini Sauce over bottom of a serving platter. Top with roasted carrots and carrot salad, artfully arranging across sauce. Scatter halloumi croutons overtop and drizzle dish all over with any remaining dressing from carrot salad.
- Instructions to make Carrot Tahini Sauce: 1) Preheat oven to 400 F (200 C). 2) Line a baking dish with parchment, then add carrots and garlic to dish. Drizzle with 1 tbsp (15 ml) olive oil and toss to coat. Roast in oven until carrots are soft and easily pierced with a fork, 20 to 25 minutes. 3) Transfer cooked carrots and garlic to a blender and add remaining ¼ cup (60 ml) olive oil, water, vinegar, tahini, ginger and salt. Blend until smooth but still thick. Season to taste with salt. 4) Transfer to an airtight container and store in refrigerator until ready to use, up to 5 days.
Drink Pairings
Asparagus Goma-ae Casserole
This is a thoroughly modern makeover of a comforting, nostalgic dish. Asparagus has long been a symbol of spring’s arrival, making it a fitting addition to any Easter table. Goma-ae simply means “sesame dressing,” a preparation that dates back centuries in Japanese home cooking for its simplicity and depth of flavour. For an easy finishing flourish, pre-made fried onions or shallots and furikake (which can be found in the international food section of most grocery stores) contribute a nice crunch and umami punch to the casserole. Enjoy this recipe with Mission Hill New Zealand Reserve Sauvignon Blanc.Ingredients
Serves 6
1 tbsp (15 ml) grapeseed oil
2 lbs (900 g) fresh asparagus
4 tbsp (60 ml) unsalted butter, divided
1 large shallot, minced
2 cloves garlic, minced
4 oz (110 g) shiitake mushrooms, trimmed and sliced
2 tbsp (30 ml) all-purpose flour
2 cups (500 ml) half-and-half cream
¼ cup (60 ml) tahini
1 tbsp (15 ml) white miso
1 tbsp (15 ml) mirin
½ tsp (2.5 ml) lemon zest
kosher salt, to taste
fried onions or shallots, for garnish
furikake, for garnish
Instructions
- Preheat oven to 400 F (200 C). Brush a 9 × 13-in (3.5 L) baking dish with oil.
- Trim ends of asparagus to fit crosswise in baking dish, then place in dish in an even layer. Set aside.
- In a large frying pan over medium heat, melt 1 tbsp (15 ml) butter. Add shallots and garlic and sauté until shallots are translucent, about 3 minutes. Add shiitake mushrooms and continue to sauté until they have released most of their moisture and browned slightly, about another 5 minutes. Remove pan from heat and set aside.
- In a medium saucepan over medium-high heat, melt remaining 3 tbsp (45 ml) butter. Add flour and cook, stirring constantly to incorporate thoroughly, until mixture turns golden brown and smells slightly nutty, about 2 minutes. Gradually whisk in cream and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and whisk in tahini, miso, mirin and lemon zest. Fold in reserved sautéed mushroom mixture and adjust seasoning with salt.
- Place baking dish of asparagus in preheated oven and bake for 10 minutes. Remove from oven and pour sauce evenly over centre of asparagus in dish, leaving tips and ends of asparagus exposed. Return to oven and bake for 5 to 10 minutes more, until asparagus is still slightly crisp and green.
- Sprinkle with fried onions and furikake to garnish, and serve warm.
Drink Pairings
Potato Pavé with Parmesan Rosemary Cream
There’s something wonderfully comforting about a potato dish on a holiday table—humble, familiar and quietly celebratory. This potato pavé takes that nostalgia and gives it a modern, elegant twist. Fun fact: Pavé comes from the French word for “cobblestone,” a nod to the neat, square shape that the potato cake is cut into after chilling. Paired with silky Parmesan Rosemary Cream for a touch of refinement, this dish feels perfectly suited to a spring holiday that blends tradition with fresh beginnings. Serve this entrée with See Ya Later Ranch Washington State Chardonnay.Ingredients
Serves 6
4 large Russet potatoes (about 3 lbs/1.4 kg total)
1¼ cups (310 ml) whipping cream
kosher salt and freshly ground black pepper, to taste
5 tbsp (75 ml) unsalted butter, cut into small cubes
canola oil or refined coconut oil, for frying
Parmesan Rosemary Cream, make ahead, recipe follows
fresh chives, sliced, for garnish
Parmesan Rosemary Cream
Makes 4 cups (1 L)
½ tbsp (7.5 ml) grapeseed oil
½ yellow onion, diced
4 oz (120 ml) white wine
2 cups (500 ml) whipping cream
3 oz (85 g) Parmesan, finely grated
1 sprig fresh rosemary
kosher salt, to taste
Instructions
- Preheat oven to 350 F (175 C). Line a 5 × 9-in (2 L) loaf pan with parchment, leaving a 5-in (12.5 cm) overhang on all sides. Set aside.
- Wash and peel potatoes.
- Place cream in a large bowl and season generously with salt and pepper.
- Set a mandoline over bowl of cream and slice potatoes lengthwise into very thin slices directly into seasoned cream. Toss potato slices in cream occasionally to keep them from oxidizing.
- Start layering potato slices in bottom of prepared pan. Repeat process to form a second layer. Dot with a few cubes of butter and season with salt and pepper.
- Continue adding 2 layers of potatoes and then butter, repeating pattern until potatoes have all been used up. Pour some leftover cream mixture in bowl over layered potatoes (save any remaining cream to use later in a soup or sauce recipe). Fold sides of parchment over potatoes.
- Bake until potatoes are very easily pierced with a sharp knife, 1½ to 2 hours. Let potatoes cool in pan on a rack for 15 minutes.
- Cut a piece of cardboard to fit right on top of parchment-covered potatoes, and cover cardboard with foil or plastic wrap. Place directly onto parchment-covered potatoes and weigh down with a couple of heavy cans. Let potatoes cool completely to room temperature.
- Remove weights and wrapped cardboard. Refrigerate pavé in pan for at least 6 hours or up to 2 days.
- Using overhanging parchment, lift pavé out of pan and onto a cutting board. Using a sharp chef’s knife, trim any sloped sides to straighten, then cut in half lengthwise. Lay each half on its side, exposing all layers of pavé, and cut each half into 6 to 8 equal pieces, depending on how big you want your pavé portions to be. Set aside.
- In a large frying pan, warm ¼-in (0.6 cm) oil over medium-high heat. Once hot, work in batches to fry pavé pieces on all sides until golden brown, 2 to 3 minutes per side. Transfer pavé to a paper-towel-lined plate to drain.
- To serve, arrange pavé on a serving platter. Top with a dollop of Parmesan Rosemary Cream and garnish with chives. Best enjoyed while still a little warm or at room temperature.
- Instructions to make Parmesan Rosemary Cream (makes 4 cups (1 L)) : 1) In a medium saucepan over medium heat, heat oil. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Stir in white wine and continue to cook, stirring often, until wine has almost completely evaporated, about 2 minutes. Stir in whipping cream and Parmesan. Stirring constantly, bring mixture to a slow simmer. Once at a simmer, add rosemary and remove saucepan from heat. Set aside to let mixture steep for 5 minutes. Taste and adjust seasoning with salt if necessary. 2) Strain mixture into a large bowl. Chill infused cream in refrigerator for at least 30 minutes and up to 2 days. 3) Whip chilled cream mixture until firm peaks form. Serve immediately.