Gourmet Asian food company Marion’s Kitchen is undergoing its first makeover after five years in business.
Marion Grasby founded the company with her husband, Tim Althaus, the day after she was eliminated from the television series MasterChef Australia in June 2010.
“I wanted to create products that were jam-packed with awesome ingredients and, most importantly, tasted like the family recipes I grew up eating,” she said.
“The sort of high-quality ingredients I was after just didn’t seem to be widely available and I wanted to change that.”
Five years later and the decision to focus on premium ingredients and family recipes is claimed to have made Marion’s Kitchen the premium option for Asian food in Australian supermarkets. The range was also launched in the US this year with more than 3,000 supermarkets now stocking it across the country.
“Our continued success in Australia and now in the US is quite the achievement for a small Australian company that started out as a wife-and-husband team,” Ms Grasby said.
“We’ve evolved and grown so much from where we started, but we still pack as much goodness into each of our products as when we began.”
The all-new look aims to highlight the thinking behind the Marion’s Kitchen range – “all the good, natural stuff you need to simply prepare quality Asian and Indian meals at home”. The new packaging is being rolled out in all 3,000 stores in Australia during August.
The Marion’s Kitchen range comprises Thai Massaman Curry, Singapore Laksa, Butter Chicken, Sri Lankan Curry, Korma Curry, Malaysian Curry, Pad Thai, Thai Red Curry, Thai Green Curry, San Choy Bow, and Asian Spice Rubs (Balinese Lemongrass & Garlic and Malaysian Coconut and Chilli).
