by Chef Ned Bell 


Poached Wild BC Spot Prawns:

-2 lbs of fresh live BC spot prawns 

-have a bowl of ice water ready to put the spot prawns in when they come out of the boiling water 

-remove the heads of the prawns 

-in a medium sized pot of boiling water, drop the prawns in the water for 20 seconds 

-quickly remove and immediately put the prawns in the ice water bath 

-peel the prawns, and they set aside, keep chilled.


Foraged Naramata Sumac Aioli:

3 egg yolks 

1 cup of canola oil 

2 tbsp Dijon mustard 

1 tsp foraged Naramata sumac 

½ tsp Vancouver Island sea salt 


-whisk together the egg yolks, the Dijon mustard and then slowly add the canola oil

-add the salt and the Sumac with will add a tangy sour flavour to the aioli


Naramata Peach Jam (house made) 

-we make our own preserves and jams with the best of the season (rhubarb, cherries, raspberries, apricots, peaches, plums, apples, pears) 

-any of these fruit preserves would work well 


Verjus Vinaigrette 

-we make our own verjus from the unripe green grapes for from thinning the vines at Lightning Rock Vineyards 


3/4 cup verjus (you could use white wine or apple cider vinegar)

1.5 cup canola oil 

2 tbsp Dijon mustard 

¼ cup Naramata Honey (Desert Flower)

1 tbsp Vancouver Island Sea Salt 


-whisk together the dijon, the Verjus and the honey 

-add the canola oil, add the salt.


Serve the poached BC spot prawns with the peach jam, the sumac aioli and the verjus vinaigrette, a simple green salad and some of your favourite  sourdough bread. Enjoy!