I first heard about it last fall when a friend informed me the Ozery brothers — Aharon, Alon and Guy of Ozery Bakery — were shifting their focus to tahini. The Ozery brothers imported two large slabs of volcanic basalt stones from Syria for the mill. "The tahini is the soundtrack to this restaurant, we showcase it everywhere," head chef Tomer Markovitz said. Middle East, Mediterranean, North AfricaMarkovitz told me the Ozery brothers found him by chance, through a referral. He grew up in Tel Aviv and incorporates Middle Eastern, Mediterranean and North African flavours into his cooking.

Source: CBC News March 22, 2018 11:37 UTC