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.
Boil 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. 
Fry 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* 
Crunch 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. 
Simmer 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. Mix 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?
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 Here at The Taste we know our stuff about eggs, and believe that they truly do it best at Otaika Valley. It seems the internet agreed on this too: a couple years ago a video taken of the morning routine at Otaika Valley went viral, now with over 5.3 million views. Far from the cramped battery cages and scrawny shedding chooks we have come to expect, the video depicts thousands of healthy, happy hens being let out of their barn to start up their day in the lush green fields of Otaika Valley. It really is a heartwarming sight, watching fluffy chickens galavanting and dust-bathing. No wonder the internet loved it. One Youtube commenter summed it up perfectly: “Poultry in motion”.  The Taste is proud of our partnership with Otaika Valley Free Range Eggs, who provide eggs to leading restaurants and supermarkets across the country. Otaika Valley was founded on levels of quality we truly admire - did you know their packaging is made from 100% recycled and biodegradable paper sources? Otaika Valley egg carton labels are even printed with vegetable inks. They also plant trees to help reduce their carbon footprint, a feat (pun intentional) we definitely appreciate.
Not only do we support Otaika Valley for being environmentally-friendly and ethical (their newer farm in Rotorua has 130 hectares of pecking room), but we also believe happy hens lay tastier eggs. In an interview with Countdown Supermarkets, owner William Sandle attributes this to their wholesome organic diet and additive-free lifestyle, “It makes for a delicious egg with a rich, yellow yolk. You can’t beat it for taste.” Why not try it for yourself in our most popular dish? Our Pad Thai is served with a lightly scrambled Otaika Valley egg on top of rice noodles cooked in a zingy tamarind sauce. Or you could always have your fresh egg on some Thai Fried Rice, made with only the finest grade AAAAA-quality Thai jasmine rice and locally sourced seasonal veggies. We reckon everyone should give these dishes a go - that is, unless you’re a chicken.  Need a little something to get you mingling this Valentine's Day?
Our very own, Authentic Thai MakeLove Sauce will sure get you moving in every way possible. A natural booster with a secret selection of the most loving ingredients in one bottle! Available for free at our takeaway and with all Uber Eats orders 'till the end of this week! Are you brave enough to try it? |
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Opening hours:
Tuesday - Thursday 5.30 - 9 pm Friday - Sunday 5.00 - 9 pm Monday closed |
Address:
3/67 Lake Rd Devonport Auckland New Zealand |
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