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Paste Restaurant Bangkok

A very memorable evening was had at Paste Bangkok. 

Chef Bongkoch “Bee” Satongun and Jason Bailey really understand the flavours and complexities of Thai food. It was worth every minute of the 12 hours travel from Auckland New Zealand to Bangkok Thailand to experience dining at ‘Paste Bangkok’.

The delicate flavours that these chefs have spent hours refining, create mouth-watering sensations with every bite has earned them a Michelin-star.  It was clear that many hours of hard work were dedicated to achieve this accolade.

From researching ancient Thai recipes, sourcing unique and organic ingredients, the layering of flavours combined with modern presentation, has one salivating over every mouthful. We tried to guess many of the ingredients this was nigh on impossible from betel leaves, banana flower, coriander, chilli, lychee, white sesame seeds, cucumber, roasted coconut slices, soy sprouts, seaweed, shallots and various varieties of beans and mint. The layers of flavour were delicately exquisite. We can’t wait to return. This is without a doubt the best Thai restaurant in the world.

From left,  Mr. Paul Flay, Mrs Rachael Speedy, from NZ Premium Foods, Ms. Somjai Bunyaraksh and Mr. Thanis Potapornkul from Ebisu Foods.

Salt may be healthier than you think!

Here is an alternative view on salt by a leading cardiovascular research scientist, Dr James Dinicolantonio, who is based at Saint Luke's Mid-America Heart Institute in Missouri.  He has contributed extensively to health policy and medical literature and is the associate editor of the British Medical Journal's Open Heart, published in partnership with the British Cardiovascular Society.  He also sits on the editorial advisory board of several other medical journals.

Is frying food in Olive Oil really bad for you?

In recent years, there has been a sizeable shift towards the use of olive oil. This may be in part because olive oil consumption is frequently linked to good health, and forms a central component of the Mediterranean diet.  The Mediterranean diet is itself known to reduce the risk of disease and early death. Of the vegetable oils that have been tested for heating-induced aldehyde content, olive oil actually performs reasonably well....

Read the full article here

Coconut Oil vs Olive Oil

A lead researcher, Laurence Eyres, chairman of the Oils & Fats Specialist Group at the New Zealand Institute of Chemistry discusses a study that found that coconut oil, which is 92 per cent saturated fat, raises LDL (bad) cholesterol less than butter does, but significantly more than unsaturated plant oils do.

So when it comes to heart health, Eyres puts it plainly: "It would be dangerous, and rather silly, to replace your extra-virgin olive oil with coconut oil." There - that question is answered. But there are plenty of details and nuances where that came from, so read on.

Read the full article here and there is a good video too!

Service Foods

Service Foods are one of NZ’s largest privately owned and operated food distribution businesses.  With a reputation for only using the best quality ingredients and innovative and sustainably produced new products it was a natural fit to have the foodies for food lovers Extra Virgin Olive Oil - grown in fertile soils, with clean air and fresh water - featured in their Product Catalogue 2016 – 2017.

Bank of China Global SME Cross Border Matchmaking Service

At the China-New Zealand Agribusiness Trade and Investment Conference in May 2016, NZ Premium Foods was honoured to be selected by the Bank of China as one of the SME's that would be part of the Bank's 'Matchmaking Service'. his service has been highly recognised and commended by local governments and enterprises both in China and overseas.

Conference attendees included Mr Gao Yingxin, Executive Vice President of the Bank of China, Mr Zhan Fan, Economic & Commercial Counselor for the Embassy of the People's Republic of China in New Zealand and the Hon. Nathan Guy, Minister of Primary Industries of New Zealand.