Latest news with #MarionGrasby
SBS Australia
27-05-2025
- Health
- SBS Australia
Ginger – the little food that could
file:3013_sbs The bold, sculptural flower that marks ginger's spot in the ground can be seen as a testament to the rhizome's global importance – ginger has powered trade, medicine and flavour for at least 5,000 years. First cultivated in Southeast -Asia, it spread across the Indo‑Pacific with Austronesian sailors, reached Mediterranean spice routes by the 1st century, and was familiar in England by the 11th. Arab, Chinese and later Spanish traders carried it farther still, embedding the spice in countless local cuisines. That globetrotting history explains ginger's double life. In Ayurveda it fires up digestion; in Chinese medicine it's a warming tonic. Chemically, its key compounds – gingerol, shogaol and zingerone – shift from hot to sweet as the root is cooked, dried or candied, giving cooks extraordinary range. 'We always say it's a plant that gives more than it takes,' says James Stretch of Stretch Family Farms, specialist ginger growers in the Sunshine Coast, Queensland. 'It thrives under tough conditions, regenerates quickly and links generations of food and healing traditions. Ginger really is the little food that could.' A favoured producer of celebrity chef Marion Grasby, who visits the farm in her SBS series Marion's Flavours of Heart and Home , Stretch farms ginger in fields in deep volcanic soils near the Coochin Twin peaks that yield a product that is tender and rich in natural oils. As interest in wellness grows, so too does an appetite for the nutritional powerhouse. 'Customers now ask which rhizome to juice for immunity, which to steep for inflammation,' says Stretch. 'The wellness side is exploding, but flavour is still king in Aussie kitchens.' Resilient, generous and versatile, ginger has travelled from ancient trade caravans to modern wellness shots without losing its punch. Whether it's Indian masala chai or Japanese shōga‑yaki, Caribbean ginger beer or Australian ginger biscuits, ginger's shape‑shifting nature lets it blitz into cuisines around the world. Inside these silky wrappers awaits a fragrant, juicy mix of minced pork with ginger and spring onion. The dressing of chilli oil, vinegar and garlic is sure to make them disappear fast. The dish can be traced to Hainanese comfort cooking: browning ginger releases caramel notes before the soy‑braise. Reheat it next day and the sauce, time‑thickened, tastes arguably even better. Golden from turmeric and ginger, this dish channels Indonesian nasi goreng and is a great use for leftover rice. Crowned with a lacy‑edged fried egg, the molten yolk glosses every grain. For this elegant dish, salmon in poached slowly in olive oil, keeping it blush‑pink and creating a silky texture. Spoon over a ginger‑oyster sauce and top with coriander sprigs, julienned red chilli and spring onions for extra dramatic effect. Rotisserie chicken, ginger, canned tomatoes and pantry spices turn into a 30-minute curry favourite with long simmers. A riff on Hong Kong's market classic, barramundi steams in its own juices while shredded ginger and spring onions release perfumed steam. No steamer? No problem — a plate over a wok does the job. In what could be seen as Central Vietnam's answer to coq au vin, wine is swapped for fistfuls of bruised ginger, producing a sticky and peppery caramel sauce. Inspired by Chinese ginger‑milk custard, wobbling tofu meets a citrus‑ginger syrup—light enough for breakfast yet dinner‑party pretty. An old Cantonese trick is the key to this recipe — fresh ginger juice curdles hot milk into a delicate set, no gelatine needed. Sweeten lightly and eat warm before it weeps. These quick fritters channel Italian frittelle with an Asian twist — ground ginger and freshly grated ginger bring a zing to the batter, and a ginger syrup adds extra intrigue and bite. Not only is this slice super easy to make, with a crunchy base and a sweet, soft topping — it tastes even better the next day. A bring-a-plate and lunchbox staple. For this rich Jamaican cake, both fresh and dried ginger are used, creating layered warmth that cosies up to treacle's smokiness—an afternoon‑tea classic. These retro bakery classics get a modern spin with ground ginger and white pepper spiking the buttercream icing. A Tết favourite in Vietnam, sugared ginger petals symbolise warmth for the new year. Dry them thoroughly and they'll keep in an airtight jar for months. Blanching twice tames the burn before the final sugar toss. Watch now Share this with family and friends
The Age
22-05-2025
- Entertainment
- The Age
Former MasterChef favourite Marion Grasby's cooking commandments
Each week, Benjamin Law asks public figures to discuss the subjects we're told to keep private by getting them to roll a die. The numbers they land on are the topics they're given. This week he talks to Marion Grasby. The former MasterChef Australia contestant, 42, is a businesswoman, TV presenter, cookbook author and founder of food company Marion's Kitchen. She has more than 853,000 followers on Instagram alone. SEX What initially attracted you to your husband and business partner, Tim? Food and wine. I was sent to work at the ABC in Adelaide as a cadet, and I didn't know anyone. One of my friends said, 'Oh, there's this guy there that we met once at a bar in Brisbane. Why don't you give him a call?' I was so desperate that I called him and said, 'You don't know me, but I have no friends. Could you help a girl out?' He was like, 'Sure, I'm having a dinner party tonight. We're going to drink a lot of wine, so make sure you get a taxi.' I wasn't very well-versed in wine at the time. For me, there was white and red. So I rocked up with two bottles of Yellowglen. He very politely put the wine aside, then produced a six-course tasting menu. And the rest is history. That's right. Except he never cooked anything again. So it was false advertising! What keeps you together? We've been running our companies for more than a decade now and we're not divorced, which is amazing. We work together every day and have two young children. What attracts me to him is how he operates in our companies: his integrity, the way he treats people, his business mind. But sometimes it's difficult because the kids will ask us, 'Well, who's the boss?' And what's your answer? I always say, 'I'm the boss!' And Charlie, my daughter, will say, 'But Daddy's the big boss.' I'm like, 'What do you mean?! I'm the big boss!' [ Laughs ] Any advice for other couples thinking of going into business together? Either you can do it or you can't. If you're both really strong-willed and not able to give ground, I don't think you've got any chance. You have to be really self-aware. Lead me through an ideal menu for a date night. Nothing too heavy. No one wants to be feeling like they need to undo a zipper … well, before you want to undo the zipper. So oysters, caviar, champagne. Then something a little spicy, like a really beautifully seared, crispy-skinned fish, but with chilli crisp oil and Sichuan peppercorn. Fresh but fiery, to get everything warm and tingly. And a really good dirty martini.
Sydney Morning Herald
22-05-2025
- Entertainment
- Sydney Morning Herald
Former MasterChef favourite Marion Grasby's cooking commandments
Each week, Benjamin Law asks public figures to discuss the subjects we're told to keep private by getting them to roll a die. The numbers they land on are the topics they're given. This week he talks to Marion Grasby. The former MasterChef Australia contestant, 42, is a businesswoman, TV presenter, cookbook author and founder of food company Marion's Kitchen. She has more than 853,000 followers on Instagram alone. SEX What initially attracted you to your husband and business partner, Tim? Food and wine. I was sent to work at the ABC in Adelaide as a cadet, and I didn't know anyone. One of my friends said, 'Oh, there's this guy there that we met once at a bar in Brisbane. Why don't you give him a call?' I was so desperate that I called him and said, 'You don't know me, but I have no friends. Could you help a girl out?' He was like, 'Sure, I'm having a dinner party tonight. We're going to drink a lot of wine, so make sure you get a taxi.' I wasn't very well-versed in wine at the time. For me, there was white and red. So I rocked up with two bottles of Yellowglen. He very politely put the wine aside, then produced a six-course tasting menu. And the rest is history. That's right. Except he never cooked anything again. So it was false advertising! What keeps you together? We've been running our companies for more than a decade now and we're not divorced, which is amazing. We work together every day and have two young children. What attracts me to him is how he operates in our companies: his integrity, the way he treats people, his business mind. But sometimes it's difficult because the kids will ask us, 'Well, who's the boss?' And what's your answer? I always say, 'I'm the boss!' And Charlie, my daughter, will say, 'But Daddy's the big boss.' I'm like, 'What do you mean?! I'm the big boss!' [ Laughs ] Any advice for other couples thinking of going into business together? Either you can do it or you can't. If you're both really strong-willed and not able to give ground, I don't think you've got any chance. You have to be really self-aware. Lead me through an ideal menu for a date night. Nothing too heavy. No one wants to be feeling like they need to undo a zipper … well, before you want to undo the zipper. So oysters, caviar, champagne. Then something a little spicy, like a really beautifully seared, crispy-skinned fish, but with chilli crisp oil and Sichuan peppercorn. Fresh but fiery, to get everything warm and tingly. And a really good dirty martini.
SBS Australia
01-05-2025
- Lifestyle
- SBS Australia
5 time-saving kitchen hacks Marion Grasby swears by
Marion Grasby in her studio kitchen And despite the busyness, she still loves cooking for her family – as she revealed in an takeover chat. So, who better to ask for time-saving kitchen hacks that don't skimp on flavour? Here's how the cook, TV personality, and entrepreneur gets on the table, fast. Then, the magic continues: the leftover bones go straight into a pot to make stock. 'It doesn't have to take a long time. You can simmer those bones for 20 minutes and you've got a great broth,' she promises. Grasby likes to plan a few meals ahead, but not too many, because she often cooks based on what inspires her that day. 'The freezer is your best friend when it comes to meal planning, especially if you've got kids and family,' she says. 'I will usually make batches of a curry, but I won't put the vegetables like the carrots or the potatoes in because that doesn't freeze very well.' Cooking with kids sounds chaotic (and let's be honest, it often is) but Grasby swears it's worth it. 'Getting them involved in making the food can often really help them to actually get excited and want to eat,' she says. 'So, I get my kids to help make . They love that. I get them to help chop up the vegetables for fried rice or whisk the eggs to make an omelette.' Less dinner-table drama, no need to cook separate meals, and the added bonus of training your own mini sous-chefs? We're sold. In the Grasby household, is practically a food group. She makes huge batches to stash in lunchboxes or freeze for later. Keep frozen portions of plain rice on hand too to adapt the dish to what you feel like eating that day. Keep frozen plain rice on hand, too, which is great for adapting fried rice to whatever you're craving that day. 'My Thai chicken fried rice has tomatoes, Asian greens and Chinese broccoli in it. So, it becomes something that's quite healthy for the kids to eat as well,' she says. 'You can put lots of different things in there. I'll often swap the chicken for little cubes of salmon or swap the broccoli for finely chopped-up baby spinach.' And if you don't have day-old rice (which is ), Grasby's trick is simple: spread freshly cooked rice on a tray, pop it in the freezer for about 20 minutes, and it'll be cool and ready for the wok. Grasby's pantry is never without a lineup of powerhouse condiments: different types of soy sauce , fish sauce, and (a Korean fermented chilli paste that adds instant depth to marinades and stir-fries). 'I think of my soy sauces as Asian salt. I use fish sauce and soy sauce, for example, in my bolognese,' she reveals. When it comes to spices, she always has garam masala, cinnamon sticks, star anise, and black pepper at the ready, essentials that instantly lift any simple dish. With a few clever shortcuts and a well-stocked freezer, Marion proves that weeknight meals can still be full of heart and flavour. Watch now Share this with family and friends
SBS Australia
24-04-2025
- Entertainment
- SBS Australia
For Marion Grasby, home tastes like a rich massaman curry
Marion Grasby's Flavours of Heart & Home is premiering Monday 28 April at 7:30pm on SBS On Demand and SBS Food. Credit: SBS Marion Grasby's Flavours Of Heart & Home When your mum is Thai, your dad Australian, and you've called more than a few countries home, defining what 'tastes like home' can be a complex question. But not for . 'The foods that make me feel like home are a really good bowl of fragrant, soy-braised or a ... A lovely, sweet, coconutty, creamy massaman,' she says without hesitation. It's no surprise then that the beloved cook, author, and entrepreneur opens her series on SBS Food, Marion Grasby's Flavours of Heart & Home with her version of the Thai classic, a rich, slow-cooked lamb shank massaman curry. Fans of Grasby (of which there are many) will know she's inspired by the flavours of her Thai heritage, as well as broader Southeast Asian cuisines. But she's not one to follow rules too rigidly. 'I'm probably a little bit more lenient about tradition than a lot of people. For me, food and cuisine have always been a moving landscape,' she explains. 'If you look back in history, things like chilies, that you think might be native to Southeast Asia, actually came from South America. The tomato was originally imported into Italy. So, I think cuisines are always changing, and I like to remind myself of that because I think that cuisines should be alive. They should change with the people and the context and the time.' When she cooks for her family, Grasby simply uses flavours that work together and ingredients that come naturally to her. For example, for , that might mean adding a few tablespoons of for a hit of umami. 'Some might call it fusion, but I think that merging cultures and flavours is something to be proud of and happy about. And I love that we do that in Australia. Often, we're not from one place, but from many. I think it's great to have food that reflects that,' she says. 'It's really important to celebrate authenticity and tradition, but not be too scared to bring your own context to it.' Grasby often lists her mum, affectionately known as Mama Noi – a trained chef who remains closely connected to Thailand through food – as an inspiration. Noi's garden, filled with lemongrass, Thai basil, mint, ginger, and chillies, was a kind of homegrown pantry that helped shape Grasby's own cooking instincts. 'Growing up, we had a lot of her beautiful curries, stir-fries, and spicy salads. And then we also had, what my dad would call his meat and three veg. He's a Victorian boy. All of those things have shaped the way I love to eat and cook. My food is a little bit Asian and a little bit Australian,' says Grasby. 'When I was little, spring rolls were something that we would make together and now it's something that all three generations can get into and love. And my kids are very proud when they get to take grandma's spring rolls to school,' she says. After living in bustling Bangkok for a decade, Grasby and her family have been calling Noosa home for several years. Life is quieter on the Sunshine Coast, but rich with inspiration. 'My husband is an avid fisher. And now my son Henry loves nothing more than catching crabs and fish on the weekend. I love the bounty of fresh seafood that the area offers,' she says. 'It's such a relaxed coastal lifestyle that encourages you to be outside barbecuing or picking up fish and chips and sitting on the water or going for a big walk. I love taking a homemade Vietnamese banh mi and eating that on the beach.' From massaman curry to banh mi by the sea, Marion Grasby's food is, ultimately, about connection, to memory, to place, and to the people she loves. Watch now Share this with family and friends
