This Australian-Vietnamese chef is back in a new series. Travel and Living Channel’s ‘Luke Nguyen’s France,’ which premieres on July 6, 8 p.m., will be telecast on weekdays. Join him as he explores the land that has shaped the food of his native country. Flip through some episodes.
In ‘Paris – Part 1,’ the chef's passion for food leads him on a quest to uncover the rarely seen diversity of France's culinary culture, which not only shaped his ancestral home, Vietnam, but also the lives of so many in his family. He discovers Paris's passion for food, decadence and tradition.
In ‘Paris – Part 2,’ the chef delves deeper into Paris's food culture, cooking pot-au-feu and trying his hand at crafting an authentic baguette.
In ‘Strasbourg,’ he acquires a taste for all things Alsatian, where he also samples the tart flambée - a local delicacy.
In ‘Franche-Comte,’ a visit to the eastern region of Franche-Comté provides Luke with an opportunity to fuse French and Vietnamese food by preparing a chicken dish.
In ‘Lyon,’ widely regarded as France’s culinary capital, he makes a classic Salad Lyonnaise as he celebrates local food culture.
In ‘Marseille,’ a fish soup fusion, salt-and-pepper cuttlefish and a French-Vietnamese meal are on the menu.
In ‘Nice,’ he uncovers the best local produce and attempts to create an authentic Salade Nicoise.
In ‘South West (of France),’ the chef samples Basque delicacies in Biarritz and feasts on oysters on the island of d'Oléron.
In ‘d’Oleron,’ he visits this oyster island, before exploring the culinary traditions of the Loire Valley back on the mainland.
In ‘St. Malo,’ his culinary journey comes to an end on the Loire river, where he enjoys a rustic roast duck. He also feasts on a scallop dish in the seaside town of St Malo.
Try out some Thai
In ‘Marion’s Thailand,’ July 6 at 9 p.m., Marion Grasby uses her mother’s recipes and techniques to cook authentic Thai meals. Check out some episodes.
In ‘Family,’ Marion travels back to her maternal homeland. After picking up her mum Noi, and dad Charlie in Bangkok, she heads south – away from the hustle and bustle of a modern city and deep into the Thai countryside to a modest little village called Nakhon Chum, near Ban Pong. This is where her mum’s family still lives a traditional Thai life. Their houses are modest, open timber structures with few mod cons and no refrigeration. Here, the kitchens revolve around a wok and a flame but somehow produce remarkably tasty feasts thanks to ultra fresh market ingredients. Recipes featured: Khao Kha Moo (Pork Leg Rice), Pork and Ginger Stir fry, Pak Boong (Stir-fried Kangkong with garlic and chilli) and Thai Sweet Green Chicken Curry.
In ‘Rice,’ Marion meets her friend, respected food writer Nym, at a rice wholesalers, where they discuss the many varieties of rice and their differences. Then, back in her Thai kitchen, Marion shows how to cook perfect fluffy steamed rice, a staple Thai ingredient. Marion and Noi cook a popular rice soup in the lush gardens at the Anantara Resort, Hua Hin. Then Marion visits Don Wai, a famous floating riverside market where one family has been making colourful Thai rice sweets for generations.
In ‘Seafood,’ Marion starts the day on the beach at Pranburi in the province of Prachuap Khiri Khan, where she barbeques some fresh prawns and squid to serve with a spicy Nahm Jim Sauce. Back in her kitchen, she makes crispy deep fried snapper look easy and creates an exquisite fish curry served in bowls made from banana leaves.
In ‘Chilli And Coconuts,’ Thai food can never be without the contrasting flavours of coconut and chilli. Marion visits a coconut plantation in Pranburi, where monkeys are put to work gathering coconuts. Using fresh coconut milk, she makes a simple, delicious roast chicken and pineapple curry and again in the making of Thai fish cakes.
In ‘Chicken,’ Marion cooks classic chicken dishes such as a soy braised Beggar’s Chicken and makes a spicy chicken salad she grew up on called Laab Gai. Then Marion and Noi make a popular Thai chicken soup made with coconut milk, before she preparing a traditional roadside snack which is cooked in bamboo.
In ‘Ceremony,’ witness the gentle rituals of a monastry located near Marion’s family village and watch as the monks collect dishes prepared for them by the local villagers. Marion and Noi cook breakfast for the monks in the temple kitchen and present it at a Buddhist ceremony. Thailand’s Iron Chef shows Marion how the King would expect his Royal dumplings to be presented. Marion makes Miang Kahm - a classic Thai snack with a ‘Kapow’ befitting princes and paupers alike.
In ‘Meats,’ Marion goes to the local meat market in Cha Am and talks about what to look for when buying fresh meat – something that’s vitally important in a country where refrigeration isn’t universal. She cooks up some authentic meat dishes in her Thai kitchen in Pranburi, starting with a Deep-fried Pork Belly with Coriander dressing. She visits a local farm and looks at different kinds of Thai basil to cook a pork dish, and also shows how to make a beef stir fry with ready-made Red Curry paste.
THAI SALADS
10 November
Marion takes us to a traditional herbal medicine shop where we learn about the health properties of many Thai ingredients. Marion’s mum Noi, shows her how to make a spicy mushroom salad. We see a classic noodle soup being made on a traditional boat restaurant at Nakhom Pathon, and Marion goes to one of Bangkok’s eat streets for Thailand’s most popular salad, Sum Thom. She then shows us how to make her own version of the great Thai classic, a green papaya salad.
Recipes featured: Laab Het (Spicy Mushroom Salad), Rice Noodle Soup, Sum Thom (Thai Green Papaya Salad)
NOODLES & FRUIT
17 November
Marion gets up in the middle of the night to find out how Thailand’s most famous noodles are made and then how they’re served up at a local market. She also looks at the most popular of all Thai take-aways: Pad Thai, and explains how the authentic Pad Thai can be quite different to the take-away versions in Australia. Then she’s off to a floating market, exploring the world of Thai fruits. Finally, she shows us how to make a classic Thai dessert: Mango and Sticky Rice.
Recipes featured: Khanom Jin Noodles, Pad Thai, Mango and Sticky Rice
FAREWELL
24 November
Marion and Thailand’s most popular and celebrated chef, Chef Chumpol make one of Thailand’s national dishes - Nahm Prik Kapi, a bit of a secret recipe. Marion cooks a whole fish, which is steamed in banana leaves on a charcoal barbecue and makes a Prawn and Banana Blossom salad, as part of a dinner for her parents. Finally there’s a farewell to the Marion’s Thailand series - at a beautiful and touching Loi Krathong ceremony on the Mae Nam Tha Jeen River at Nakhon Pathom.
Recipes featured: Nahm Prik Kapi (Traditional Spicy Dipping Sauce), Steamed Snapper in Banana Leaves; Pork, Prawn and Banana Blossom Salad
