The world-renowned Australian chef and her partner have big ambitions for the future of their food and content brands.
It’s a sunny, balmy Queensland-postcard kind of winter day, and Marion Grasby and I are charging around Noosaville in a black Range Rover looking for a restaurant to have lunch.
I sit down and watch a Facebook Live event in their converted studio, with Grasby presenting one of herThis event has 3.3 million viewers alone, from all over the globe . Followers ask questions and one suggests she spin out the Marion’s Kitchen brand to include glasses, earrings and lipsticks.She laughs that gutsy laugh and plays along with the idea – but don’t consider it out of the question.
Grasby was born in Darwin and moved to Papua New Guinea at the age of four – her father worked as a construction project manager for Australian embassies. Cooking is in her genes: her mother, Noi, who appears regularly on Grasby’s social media channels, is a trained chef. That was 17 years ago. Althaus’ entrepreneurial spirit and marketer’s mind complements Grasby’s creativity and drive. They speak as one – constantly finishing each other’s sentences without ever interrupting one other.Their mutual love of food was an immediate attraction. So much so that Grasby quit her ABC job and started a master’s degree in gastronomy. Food and big ideas are the couple’s common ground.
“I wanted these recipes to be made large-scale and legitimately good and to taste like my mum’s cooking. The base ingredients available here just don’t taste like they do in Thailand,” Grasby explains.Inspired by Maggie Beer, Marion’s Kitchen was breaking new ground with high quality, cook-at-home meals that challenged the supermarket price point. It worked, big time. So big that five years on, the couple decided to try the US market.
They started with a simple ‘camera-over-hands’ how-to-cook routine but soon realised that Grasby, and not her hands, was their best asset.
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