“I’ve been adding this homegrown harissa paste to all my barbecue favourites. It’s seriously addictive (and spicy!).”
— Jes Watson, editor-in-chief, Canadian Living, July 2016
“…got a FoodiePages Chef’s Box for Christimas. This harissa paste was one of the standout items in it.”
— Chef Hui, Fabbrica’s chef de cuisine - Toronto Life, March 2017
“…delicious rubbed on a pork loin, tossed with chunks of butternut squash and parsnips before roasting or a dash in the pan with some olive oil for fried eggs.”
— Devin Connell, Culinary entrepreneur - The Globe and Mail, Six ingredients for making easy party dishes, February 2018
“...mix it with some great olive oil, use it as your bread dipping sauce, it provides a nice heat to things, it’s the perfect way to marinate or just put on a sandwich.”
Tara Longo, co-owner and co-founder of The Healthy Butcher and RealFoodToronto.com - July 2016