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.