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| Prawn and Pork Spring Rolls via taste.com.au |
Taste is Australia's leading food & recipe destination, marking its 5th anniversary with an exciting overhaul of the Taste Kitchen, along with an amazing 5th anniversary competition – encouraging members to join in the festivities for a shot at fantastic prizes such as a luxury culinary escape to Thailand for two, worth $11,000. To participate, simply submit your favourite original dish to Taste. Each person receives one entry and you'll need to provide a photo (600px x 400px). The deadline is the 30th of January. For further details about the competition and to participate visit: www.taste.com.au/birthday
In celebration of the milestone anniversary Taste is thrilled to feature MasterChef star Marion Grasby in the Taste Kitchen as their guest chef. I've thoroughly enjoyed speaking with her for Taste's 5th birthday festivities! Continue reading to discover more about Marion, her culinary passion and her favourite spots to source quality produce in little adelaide.
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| Visit Marion's kitchen here |
You've become part of the Taste team as head chef. What will your role entail?
Taste has always been my go-to source for recipes, especially when I've discovered quality ingredients at a local farmers market and need inspiration on how to prepare them. I'm thrilled to be joining the Taste team. I run my own Taste Kitchen Club called 'Marion
Given all the fantastic restaurants available, why bother cooking at home?
Cooking brings me tremendous satisfaction. Food isn't merely fuel for my body. My dishes reflect the destinations I've visited and the individuals I've encountered throughout my travels. The way I prepare meals expresses who I am in ways that simply naming my favourite dining spots never could.
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| Homemade Cherry Pie Bliss... Yum, yum, yum... |
Where do you prefer to shop for your fresh ingredients in Adelaide
I previously resided in McLaren Vale in South Australia Sydney Norwood
What guidance would you offer to someone who's anxious about cooking?
Don't worry. There are far more serious challenges happening in the world than a collapsed soufflé or charred pavlova. Plenty of people lack access to even the most basic food, so I believe those of us fortunate enough should never grumble. Besides, a takeaway pizza is merely a phone call away!
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| Marion's Pak Boong (are you getting peckish?) |
What are your go-to recipes on the Taste website?
I may be prejudiced here…but I adore my Pak Boong (stir-fried kang kong) recipe because I prepared it in my mother's village for my Uncle Siap. You can view the video here.
Finally, I'd be keen if you could assist me in resolving a long-standing debate... Is cooking an art or a science?
I reckon it's both. Pretty much every cooking technique (even just cutting an apple) entails a chemical reaction and understanding the science behind cooking helps when I'm experimenting in the kitchen.
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We'd like to thank Marion
PS... My print competition is still on. Visit here to find out more.
