If you are a regular at The Taste, you must be familiar with our spring roll promotion - with one purchase of our delicious homemade spring rolls, we donate one dollar to The Wilson Home Trust. Since December 2017, The Taste has been a proud supporter of The Wilson Home Trust, joining the movement to provide children with disabilities a better future. We recently spoke to Carol White, the trust manager for The Wilson Home Trust about our collaboration, what makes a good ethic business, and other wonderful things The Wilson Home Trust has been doing.
The Taste: Hi Carol, it has been a great pleasure working with the Wilson Home Trust, would you consider the collaboration with The Taste a success? Has our collaboration helped The Wilson Home Trust in any way?
Carol: The Wilson Home Trust is thrilled with the success of the promotional fundraising The Taste has been running since late last year. Over our 82 year history, the Trust and its historical site on Lake Road have been utilized and enjoyed by many in both the local Takapuna Devonport community and beyond. Over our history the Trust has received support from numerous individuals, organisations and businesses locally to help support the work we do and ensure our sustainability to date and beyond. Our collaboration with The Taste is another great example of these ongoing relationships in our community and this relationship is particularly special in that The Taste team has been supporting the Trust via this campaign over several months, and continue to do so in the coming months.
The Taste: Would you like to tell us what are the other wonderful things The Wilson Home Trust has been working on?
Carol: This month we have expanded our school holiday programmes to include a programme in South Auckland. Registration numbers have been much higher this time around and the children who have attended to date, have given very positive feedback. We hope to be able to offer a programme in West Auckland as well in the next holiday break.
Last month we launched our new website, which is much more user friendly and informative. You can also apply for grants and register for holiday programmes and other activities via the new website so we are encouraging everyone to check the website regularly www.wilsonhometrust.org.nz. And watch this space for a concert event we are looking to hold onsite in mid September. More details will be on our website and facebook pages in the next few weeks.
The Taste: What inspired you to become part of the Wilson Home Trust team?
Carol: The generosity and legacy of the Wilson family who gifted their home and land for the benefit of others, was a key reason for me joining the team. Being able to continue the Wilson family legacy and look at ways the Trust can help more families in our Trust deed area.
I also wanted to use my skills, expertise and energy to make a difference in people’s lives, in particular people who need support and resources to help manage huge challenges life has thrown at them.
The Taste: From a personal point of view, what do you think is the best way to give back to the community? What do you think an ethical business could do to make a difference?
Carol: One of the most precious commodities we all struggle with is time and trying to fit in everything into a 24 hour day. So in terms of giving back to communities, spending time with people (either elderly, sick, disabled, new migrants, etc) would be something of value.
Another areas where business can give back to the community is to offer their resources to others at no cost – this could be sending specialist staff ie IT people to small businesses to help with IT issues, or sending skilled tradespeople to help with repairs and maintenance.
Despite being a small business, we try to give back to the community as much as we can in any way possible, and we want to convey the idea through our passion for food. The story of Wilson Home Trust inspires us to continue doing more good for our customers and the community, and the success of our campaign couldn't be made possible without the support from our dear customers. Find out more about the Wilson Home Trust at www.wilsonhometrust.org.nz. Order our finger-licking good spring rolls to be part of the Buy One - Give One campaign on Uber Eats or visit our store at 3/67 Lake Rd, Devonport.
Do you still think cooking with extra virgin olive oil is good for you? Do you think a bottle of solidified coconut oil is healthy to eat every day? Olive oil has a low smoke point, which means it will add odd flavours when you are using it for high-temperature cooking such as stir-fry. Coconut oil is known for having higher smoke point and anti-inflammatory effect, but as good as coconut oil gets, it is saturated fat, so some pros and cons there for you to fathom. For a fast-paced, high-temperature, wok-flamed kitchen like The Taste, we found our answer in rice bran oil.
What is Rice Bran Oil?
Rice bran oil is an oil extract from rice husks, known for its high smoke point, rich in antioxidants, high in fibre, and its many purposes in cosmetics.
What are the health benefits?
1. Heart-friendly oil
Rich in antioxidants, rice bran oil has the potential of lowering cholesterol level. World Health Organisation has claimed that rice bran oil has probably the best combination of monounsaturated, polyunsaturated, and saturated fats among all the vegetable oils. Good fatty acids have always proven to be helpful when it comes to cholesterol watch.
2. Weight Loss
You heard it right. Rice bran oil is high in calories, yet it has been discovered that the viscosity of the oil enables only 20% of it to be absorbed by the food. Besides, due to the fact that it comes from rice husks, the oil is naturally high in fibre.
3. Female friendly
Rice bran oil is rich in vitamin E, and all beauty enthusiasts know that it is crucial for good skin - anti-aging, removing dark spots, smoothing wrinkles...just to name a few. In addition, researches show that many menopausal women who took rice bran oil supplements have reduced symptoms.
Why choosing rice bran oil from a cooking pro point of view?
1. Natural taste
Rice bran oil has a very mild to none flavour, unlike olive oil and coconut oil. It would not tamper the flavour profile of the food. The lightness in its taste makes it a versatile oil in the kitchen.
2. High smoke point
Thai cuisine is known for its fast cooking method, The Taste kitchen is probably one of the most heated places in the world when orders are flying in. Curry pastes, stir fries, noodles and curry puffs...all of them are cooked at high temperature. Therefore, we have carefully chosen the oil that suits the style of our cooking with maximum health benefits for our patrons.
3. Less oily
We don't want our customers to open a box of spring rolls only to discover that they are drenched in oil soggy. Less viscous, rice bran oil doesn't stick to food easily, and it usually feels lighter in the mouth.
Now you know why we cook all of our dishes in rice bran oil and why we pride ourselves in doing so. At The Taste, customers are always our priority, we take our customers' feedbacks seriously and we try to improve constantly as we grow. Try some delicious Thai food cooked in rice bran oil with free range protein for dinner, find The Taste on Uber Eats, or visit our shop at 3/67 Lake Rd, Devonport.
We know our menu is designed to overwhelm you with choices - delicious, authentic, free-range, vegetarian-friendly and healthier-than-other-takeaways choices. We cook with locally sourced ingredients, free range eggs and rice bran oil. We make our own curry pastes and stir-fry sauces in house. Lots of our dishes have vegetarian options. Recently we have upgraded all of meat options to free range (except duck). It is not too bold to say that there is a dish on our menu for everybody. Some times it also bothers us to decide which dish to order since we only have one stomach to fill. Once you have become part of The Taste family, you will have a dish or two to swear by just like we do. If you are a newbie or a regular customer who wants to try something new, the recommendations below will come in real handy for your next visit. In fact, bookmark this article just for future reference.
Michael - Pad Thai
"Our signature sauce is packed with flavours and the free range chicken and eggs make it even better!"
Pad Thai is known as the gateway dish to Thai cuisine and has always been everyone's safe bet when ordering Thai takeaways. It is crucial for a Thai restaurant to nail a good Pad Thai, so we cooked it with premier ingredients in a finger-licking delicious sweet tamarind sauce, it is definitely worth a try.
Hannah - Massaman Lamb with Roti
Lots of Thai curry are fast-cooked whereas Massaman Lamb is a curry dish that is simmered for hours until the protein is falling apart. The flavours of all ingredients have been so well combined that one bite is a symphony in the mouth. Roti is buttery, flaky flat bread that is often served on the side to accompany a good saucy curry. Nothing soaks up the thick Massaman curry better than a warm Roti, give this killer combo a chance at your next visit.
Johnnya - Pad Kaplao
"I love dishes cooked with lots of vegetables, and the basil sauce in our Pad Kaplao has the best flavour profile comparing to all the other basil stir-fry I have tried before."
To intensify the basil flavour in our Pad Kaplao, in addition to our homemade spicy basil sauce, we also put in fresh basil leaves to add more freshness and fragrance. The variety of vegetables in this dish and a few other stir-fry dishes we do is amazing. If you are a vege lover who appreciates the sweet scent of basil, this is the dish that will make you eat up all the rice.
Mark - Curry Puffs
Another classics that couldn't go wrong, at least not at The Taste. We make our curry puffs in house and deep fry them in rice bran oil. The stuffing is a solid yellow curry with free range chicken mince, potato and carrot. Try them as appetisers, guaranteed to make you look forward to the mains.
Martina - Tom Kha with prawns
"I love the combination of a sour soup with the coconut milk which gives it a creamy texture. Together with the crunchy seasonal veggies it is my go-to meal every time if I can't decide what to order, and it never disappoints."
We all know Tom Yum is THE soup of Thai cuisine, but Tom Kha, a hot and sour Thai classic is the one you shouldn't ignore. Traditionally cooked with coconut milk, chilli, lime, kaffir lime leaves and Galangal, a southeast Asian spice that tastes close to ginger, Tom Kha is creamy yet refreshing, packs a great punch. If you are an adventurous eater, this dish should be on top of your list.
Catie - Chicken Fried Rice
Classic fried rice never goes wrong, an easy option for a hearty comfort takeout meal. We use AAAAA grade jasmine rice and fry it with free range eggs, seasonal vegetables, lots of nuts and protein of your choice, again, make it vegetarian if you like.
Daisy - Green Curry with tofu
If you ask us what is the most popular curry dish at The Taste it has to be our green curry. Lots of seasonal vegetables cooked with our homemade green curry paste with a free range protein of your choice, make it as meaty or as vegetarian as you like.
Tomas - Thai Beef Salad
"It has a nice balance of sweet and savoury and it tastes great hot or cold. I love eating it on the next day because the flavours would be even more well-combined."
Yup that's right, try a Thai salad when you are visiting The Taste next time. Many of you probably have tried Som Tum (green papaya salad) before, but have you tried our flavour town beef salad? Full of intense flavours and generous portion of free range beef, your taste buds are about to go on a wild trip.
Try our recommendations on Uber Eats, or visit our store at 3/67 Lake Rd, Devonport, Auckland.
Have you heard? Kanye tweeted Trump and The Taste has gone free range? At least the latter one will restore your hope in humanity. Starting May, we have upgraded all of our meat options (except duck) to free range with no surcharge. Enjoy the same Thai classics with a more delicious and environment-conscious meat range, feel good for yourself and the animals we love. With The Taste free range meat upgrade, you can be a better carnivore.
What is free range?
Free range is a farming husbandry where animals could roam around freely outdoors for at least part of the day, instead of being caged for 24 hours daily in a congested indoor environment. Free range animals enjoy finer feeds and sunlight which indoor housing system usually lacks.
Why do we need free range?
Many indoor-farmed animals could not engage in their natural behaviours which usually make them easily susceptible to diseases. Unnatural diets and overly-crowded housing environment also take big toll on animals' mentality and physical well-being. Many might not realise that raising free range animals could greatly benefit the eco-system of the farm when they forage, prey on insects, produce natural fertiliser and eat leftover crops.
What makes free range better?
What do The Taste patrons think of free range?
*we recently conducted a mini survey asking some of our regular customers what do they think of free range meat, and we are all very pleasant with the supportive results. Everyone we surveyed so far believes in that free range is better than factory farming in terms of quality and taste. Many supports free range because of animal welfare, many would cook and eat free range if possible. A few only cooks free range at home and orders only free range when dining out.
"Allowing animals to roam free and enjoy their lives is surely better for them and, eventually, better for us as the resulting food on our tables actually tastes better, too. If cost is a problem, then choose a slightly smaller piece of meat and go large on the veggies – you’ll feel far better for it!" - Tim
"I don't mind eating normal or free range when I dine out but I definitely prefer free range. Free range products taste better and are of better quality in my opinion! " - Rozanna
"I support animals having better quality of life and think the meat tastes better." - Steve
"Eating free range makes me feel like I have done something good and vendors who provide free range option seem more ethical." - Keith
"We always try to eat free range or organic. It’s fantastic to have the option to enjoy beautiful food and also it’s free range. Free range tastes better and feels respectful towards the animals. I think having free range option shows that the business really cares and is ethically minded, which would increase the customer base hugely." - Shona
Here at The Taste, we always want to make a difference. We support animal welfare and we also want the best for our customers. Good food means good times, so there is absolutely no need to feel bad about what you eat when you dine with The Taste. Better taste for the same price, order now on Uber eats or visit our shop at 3/67 Lake Rd, Devonport.
If you are a patron of The Taste, you must be wondering how we made you addicted to lick your own fingers for our signature satay sauce. Don't be ashamed, some of us suffer from the same addiction too. It is commonly known as FLS (Finger Licking Syndrome) here at The Taste, usually induced from the disappointment after devouring the chicken satay too fast. And you want to know the secret? Relax, it is not opium, but our five-point golden rules that had been tested and tasted over and over to perfection.
We like to pamper our peanuts before they get all chopped up. We boil raw peeled peanuts to get rid of any unwanted smells or dirt - an essential step which many often ignore because it seems insignificant yet makes all the differences.
Deep-frying gives the peanuts texture. When peanuts are fried to crunchy golden brown, the irresistible fragrance comes along. It is absolutely festive when the chef drops hundreds of them at once and the party instantly starts. Oh did we mention our peanuts only fry in Rice Bran Oil? We cook all of our dishes in Rice Bran Oil because they are worth it and you are worth it. *wink*
Texture. Texture? Texture! take a shot when a Masterchef judge says "texture" and you will be gone before the end of the episode. Satay sauce without crunch? How primitive. Our chef spreads out the deep-fried peanuts on a sheet of paper towel to get rid of excess oil. Then, the peanuts are either chopped or blended into small chunks that occasionally get between your teeth but you wouldn't care until there is nothing left for you to munch.
After we shower the peanuts with love and attention, it is time to make the sauce base. While the peanuts are being prepared, take you usual ingredients for a classic satay sauce, coconut milk, curry paste, etc, etc, and simmer them for a good amount of time until fragrant.
Nobody likes soft peanuts in satay sauce, not us, definitely not after the lengthy amount of time we spent on prepping those peanuts. That is why we cook the base of the sauce and peanuts separately, then mix them up before serving. In this way, each ingredient shines on its own without upstaging others.
Now all the chef has to do is slathering the decadent sauce on top of freshly cooked chicken skewers. The creaminess of the sauce, the tenderness of the chicken, and on top of everything is the crunchiness of the peanuts, they all come through in this harmonious marriage of flavours and textures. Bellissimo! if you can smell it through the screen right now, give us a call, find us on Uber Eats, or race to our recently renovated The Taste Devonport store to get your craving fixed ASAP. Er, diet who?