From Jude's Kitchen

Once the Okanagan’s wine industry became a global player in the high end wine market, it was inevitable it would attract some of the world’s top chefs to create gourmet menus to pair with those fine wines.

Since many of those wineries are perched on the benches surrounding Okanagan Lake, with panoramic views, it’s no surprise that some world-class restaurants have now made their homes at those wineries.

One of those is CedarCreek Estate Winery’s Vineyard Terrace, located on the covered, open-air terrace overlooking the vineyards and lake, adjacent to the wineshop.

Like many of the winery restaurants, it’s open seasonally and is usually just open for lunch, but this summer, it will open for four more Fridays, where you can celebrate the beginning of the weekend with dinner on the terrace.

Chef Judith Knight has come up with a diverse menu for the summer, from refreshing soups to seafood and meat and poultry dishes highlighting the freshest local ingredients that are available. Specials of the day ensure that not only visitors but locals will always find something new from her kitchen.

For reservations and more information, call them at 764-8866.

CedarCreek has also come out with a simplified label design and streamlined their offerings, from three levels, Classic, Estate Select and Platinum, to two. That will result in some good deals as many grapes which would have gone into the middle level wines will now go into the first level of wines, at the same or slightly higher prices, but less than the previous Estate Select wines.

Chef Judith Knight’s Cajun Halibut

This is fantastic. The spicy coating is a delectable contrast to the creamy fish inside and the aioli and summer slaw are delicious with it. Judith recommends serving this with CedarCreek’s pinot gris, and it was excellent. The chardonnay would also be a good match.

4 6-oz. (168 g) fresh halibut fillets

2 tbsp. (30 ml) Cajun dry rub

1 tbsp. (15 ml) canola oil

Pre-heat oven to 375 F.

Lightly dust both sides of the halibut fillets with a Cajun dry rub.

Heat an oven-proof frypan over medium heat and add a drizzle of oil. When it is hot, add the fish and sear on both sides, about a minute a side.

Finish cooking in the oven for about five minutes, or until the fish is just cooked through.

Serve atop Jasmine rice alongside the summer slaw, with Chili Lemon Aioli drizzled over it.

Serves 4.

Chili Lemon Aioli:

A delicious sauce to drizzle over the Cajun-coated halibut.

1 egg

1 yolk

1 1/2 tbsp. (23 ml) lemon juice

1 tsp. (5 ml) chili sauce

1 tsp. (5 ml) minced garlic

smidge of Dijon mustard

¼ c. (60 ml) canola oil

salt and pepper to taste

Place egg, extra yolk, lemon juice, chili sauce, minced garlic and mustard in food processer and whirr it together until blended. With the processor running, slowly drizzle the oil in until the mixture thickens.

Alternatively, you could mix the seasonings into a good mayonnaise, for a quicker version.

Summer Slaw

Colourful, crisp and refreshing as an accompaniment to whatever you’ve grilled on the barbecue, but particularly with this cajun halibut.

1 small fennel bulb

a handful of snow peas

1 carrot

1 red pepper

1/2 c. (125 ml) shredded red cabbage

1/2 c. (125 ml) shredded red cabbage

Vinaigrette:

1-inch piece of ginger, grated

1 lime, juiced

1 tbsp. (15 ml) rice vinegar

1 tsp. (5 ml) sesame oil

¼ c. (60 ml) olive oil

salt and pepper to taste

Julienne the fennel, snow peas, carrot and red pepper and shred the cabbage into a bowl.

Whisk vinaigrette ingredients together and set aside.

Combine all the vegetables and dress with the vinaigrette.

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