We are extremely proud of the coverage we receive for our Belazu range in the media.
Here are just a selection of the recent things the media and others of notable opinion have said about us….
Nigella Lawson, Good Food Magazine
"All I want for Christmas... I'd love a year's supply of gift wrapped Belazu's rose harissa. I find it exotic and wonderful and as I use it so much I'm always running out"
Raymond Blanc
"Belazu's Special Reserve Balsamic vinegar is a must have ingredient in any kitchen, we wouldn't be without it at Le Manoir aux quat'Saisons"
Taste Italia March 2008
Belazu sundried Tomatoes voted Editor's choice by Taste Italia Magazine
Olive's 30 best ever recipe March 2008
Chicken with lemon and olives recipe
Look for the Belazu brand of preserved lemons
Delicious February 2008
Harissa chicken with bulger wheat, pine nut and parsley pilaf recipe
We like Belazu Rose Harissa
BBC Good Food February 2008
Harissa is a North African paste made from chillies and a variety of other spices, often coriander and cumin. We like Belazu's Rose Harissa
Olive Magazine January 2008
Belazu Balsamic Vinegar. This balsamic is fantastic as a salad dressing or for finishing off meat dishes. It has a balanced flavour and the consistency of treacle.
Prima January 2008
Speedy crusted lamb cutlets recipe
We like Belazu Green Tapenade
Taste Italia January 2008
Taste Italia loves :
This month we have been feasting on Belazu's tangy sweet and sour balsamic onions. The perfect addition to a plate of antipasti
Sainsbury's Magazine December 2007
Belazu white balsamic vinegar: a new "must have" for my shelf of oils and vinegars
Olive Magazine November 2007
Cook like a pro
Olive of the month: Lucques... from www.belazu.com
House & homes ideas November 2007
10 things I love... by Tiff Rex
Our Belazu Balsamic vinegar is on her list
Sainsbury's Magazine October 2007
What's in store
Why, oh why have Belazu put this in such small jars? Fabulously hot and smoky, this is seriously addictive... Just gimme more!
The Sunday Telegraph-Stella October 2007
Cheat Dinner Party
Belazu rose harissa is a warm and perfumed but not overly spicy variety that lends a delicious zing to the mash
The Independent September 2007
The 50 Best Food Luxuries
Balsamic onions: Belazu Balsamic Onions, these beat the socks off the usual pickled onions experienced by legions of pubgoers
The Independent September 2007
The 50 Best Food Luxuries
Lucques Royales Olives: Take these unpitted Lucques Royales, for instance. Produced by Belazu, and known as "the Rolls-Royce of olive", they are grown around Carcassonne in the southwestern corner of France and have a light, nutty taste. No wonder they are served by most of the UK's Michelin-starred restaurants.
Taste Italia September 2007
10 of the best: Antipasti
Belazu Green Olives with basil and Garlic and Belazu Duo Peppers are on the list.
Taste Italia August 2007
Taste Italia loves
Belazu have come up with something truly great with this balsamic vinegar. It's a thick, sweet and syrupy condiment that you will struggle not to use on everything.
Italia! Magazine July 2007
Olives
Belazu's Nostraline Olives: Verdict:
Soft black olives, with several layering of flavour from smoky to sour, you'll keep going back for more of these juicy fruits.
Bella July 2007
Dine in with style
It's worth splashing out on quality balsamic vinegar. We love Belazu Balsamic Vinegar. It's pricey but it has exceptional flavour with the perfect balance of sweetness and tangy acidity.
The Courier Mail (Australia) February 2007
Exotic New Tastes
Belazu rose harissa really has the "wow" factor, with a deep crimson colour and fresh fragrant spices
Essentials August 2007
Spice Tale
Also look out for Belazu's rose version, which has the best colour and flavour
The Daily Telegraph Weekend 16th June 2007
Lamb, Feta and Red Pepper salad recipe
Tatste your harissa before using it: the heat varies form brand to brand and you may want to use less than I suggest. My favourite is the relatively mild Belazu rose petal harissa
Taste Italia June 2007
10 of the Best Olive Oils
Top-quality olive oil is an integral ingredient of the great Italian cooking. Taste Italia tracks down 10 of the best to give your food that extra something- our Belazu Ligurian Olive Oils is on the list.
Ideal Home May 2007
Beetroot and goats' cheese bruschetta recipe
Tip-the ultimate balsamic vinegar to serve with this is made by Belazu-it's pricey, but rich and sweet with a sharp edge.
Bella April 2007
Steak salad with watercress recipe
Bella tip- Want to reduce the calories more and save time? Use a thick balsamic vinegar that doesn't need boiling with sugar. Belazu Balsamic Vinegar is a little costly but your waistline will thank you.
Good House Keeping November 2006
Braised Lamb shanks recipe
We like Belazu's Rose Harissa
The Times: Times 2 November 2006
Grilled white fish with balsamico recipe
I recommend Belazu Balsamic vinegar. It is thick and luscious and at about £12, is worth the cost
Ottawa Citizen November 2006
Must taste in 2007
Make mine harissa-I just can't get enough of this stuff, it's so ridiculously delicious- and addictive
Red Magazine October 2006
So moorish...!
Making it authentic. You can buy lots of more difficult-to find Moroccan ingredients online and mail order. Belazu.com, for Rose Harissa, pickled lemons, barley couscous and argan oil.
Olive Magazine August 2006
How foodie are you?
My latest dressing ruse is to swirl in some rose harissa (real rose petals and chilli, by Belazu). That foxes 'em every time
Good Food Magazine August 2006
Choosing the Best Ingredients
Harissa- this chilli paste, which originated in North Africa, is seasoned with a variety of other spices, often including coriander, caraway and cumin. Look out for Belazu Rose Harissa
For further press coverage please click here
