The other day I was fortunate enough to be invited along to taste the Marion Grasby range of products for easy, quick and delicious Thai meals at home. As if that weren’t enough, Marion would be cooking the meals herself! Since Marion and I both share a love of cooking and we both have south-east Asian mums and Aussie dads, I had a feeling she would definitely be someone I’d get along with!
Marion’s Thai Green Curry
We started off with Marion’s most popular bestseller – her Thai green curry meal kit. After tasting it, I could see why! The sauce was incredibly rich and flavoursome. Even a spoonful of the sauce over some steamed rice was extremely satisfying. I must admit I do love green curries but I never usually go to the trouble of preparing them at home. Marion’s curry kit makes it so much easier by providing not only the curry paste, but also the coconut milk, Thai herbs and chilli, fish sauce and bamboo shoots.
Marion’s Malaysian Curry
Next up was Marion’s chicken and potato Malaysian curry, which is a new addition to her line of meal kits. I really enjoy a good chicken and potato curry and this one did not disappoint. I really loved the hearty, rich sauce of the curry, which really flavoured the chicken and potatoes well. If I had to make any (very small!) criticism, I would say I would have liked a touch more salt, but that’s something you could easily change to taste at home. If anything it’s probably better that it’s less salty to suit a wider range of tastes rather than too much.
Marion’s Red Curry
Last but not least was Marion’s red curry, which she paired with some fresh salmon fillets. I generally do not cook salmon fillets with curries at home (I usually bake them with spices, or with some kecap manis and garlic, which are my faves!) but after tasting Marion’s curry, I definitely need to branch out with my salmon dinners! The salmon was cooked to perfection and was so buttery smooth with the rich red curry sauce. Definitely a great combination, especially with some freshly steamed rice! I also enjoyed the added kick of the sliced chillis and shallots which gave the dish an extra boost of flavour. I love how much these small additions can really punch up a dish.
I was also lucky enough to do a short interview with Marion!
Marion, you’ve just moved to Bangkok! Do you have any favourite local dishes or restaurants you tend to frequent? We would love any recommendations you may have!
Bangkok is such an amazing eating city! My favourite high end Thai restaurant is David Thompson’s Nahm. And for regional southern Thai food I love a homely little place called Khua Kling Pak Sod. They make an amazing yellow curry but beware… it’s SUPER hot!
I’m sure you have many fond childhood memories of favourite foods. We would love to hear about a favourite memory, or a funny food story from your childhood days.
I can remember the first time my mum tried to make me eat durian. I nearly puked and cried for half an hour. Durian has the most offensive smell… but actually I’ve grown to like the taste now.
Speaking of your childhood, did you have any personal heroes that inspired you to be the cook that you are today?
My mum is my biggest inspiration. It’s thanks to her love of food and her Thai heritage that I have such a deep passion for Asian cooking. And she still teaches me stuff in the kitchen even now!
Aside from Thai food, what is your favourite cuisine to eat out at restaurants or make at home?
At the moment I’m obsessed with Sri Lankan food. I would like to travel there this year but haven’t had the time, so I’ve been cooking Sri Lankan curries at home instead.
What is your greatest food passion?
My Marion’s Kitchen food range is now my biggest passion. I love traveling all over Asia finding amazing dishes to bring back to Australia for people to try. And I can’t believe that more than 150,000 people eat a Marion’s Kitchen dinner every month! Amazing!
Tell us about your favourite kitchen gadget or tool.
I can’t live without my traditional Thai mortar and pestle.
What is your most favourite, decadent dessert (that you’ve eaten or made)?
I once made Peter Gilmore’s 8-textured chocolate cake. It took me 10 hours and by the time I’d finished I’d tasted so many different chocolate layers that I didn’t even feel like eating it!
What is the most difficult ingredient you’ve ever had to work with?
Sea urchins! They’re so prickly!
Would you recommend the MasterChef experience to people wanting to get into the same business or another avenue to pursue jobs in the food industry? (Would love some recommendations!)
Masterchef opened a lot of doors for me but it was really only a starting point. The real work came afterwards when I set up my business, started writing cookbooks and worked on getting my own TV show. It really depends on what you want to do. If you want to be a working chef then an apprenticeship is a much better option. But if you want to write about food then starting a blog is an excellent way to get noticed.
It was so great getting to meet the lovely and talented Marion Grasby and her at-home meal kits really are a credit to her. It was wonderful listening to her chat about her passion and love for learning more about her mum’s culture as well as her desire to bring the best and most authentic ingredients for her products so that her customers are getting the best at-home experience possible.
Thanks so much for a delicious lunch and taking the time to interview for us, Marion! I bet there are plenty of those who would empathise with your initial reaction to durian, although I must admit that I also really enjoy it myself (I’m glad I’m not alone)!
Thanks also to Magnum PR for inviting me to this fun event!