Award-winning cookery writer Charmaine Solomon invites you into her virtual kitchen. The “Queen of Asian cooking in Australia”, Charmaine is the author of more than 30 cookbooks and has won international acclaim for her meticulously researched, easy-to-follow recipes celebrating the diverse flavours of Asia. Charmaine’s boutique spice blends and curry pastes, based on her best-loved recipes, make it easy for anyone to create inspired dishes of their own.
About Charmaine
Born in Colombo, Charmaine worked as a journalist at one of the city's daily newspapers before immigrating to Sydney with her jazz musician husband, Reuben, in 1959. She became a food writer at Women’s Day, then cookery editor of Belle magazine. She was a regular columnist for The Sun-Herald and The Sydney Morning Herald and later the food editor of Family Circle magazine. Her first book, the South East Asian Cookbook, was published in 1972. Her bestselling work, The Complete Asian Cookbook, has sold millions of copies since its release in 1976 and is still in print. Charmaine has four children and five grandchildren and lives in Sydney.
A wooden tray containing several small jars of various curry pastes and sauces with labels, some open with spoonfuls of paste, on a white surface with a cloth in the background.
Plate of white rice with curry, side of naan bread, sliced green onions, a beer bottle, a glass of beer, and a bowl of chives on a wooden table, with a red menu or magazine and yellow cloth
Plate with fried fish fillets topped with chopped vegetables and creamy sauce, accompanied by a small bowl of salsa, a glass of lemon water, and a bowl of sour cream in the background.
An Indian meal spread includes two bowls of vegetable curry served over rice, a bowl of fresh tomato and onion salsa with lime, a bowl of yogurt with herbs, crispy papadums, and a spoon resting in one of the curry bowls on a wooden surface.
Indian meal setup with a bowl of curry, a bowl of rice, and a plate of topped rice with mixed nuts and dried fruits, garnished with cilantro.
Two bowls of beef stew with potatoes and vegetables on a wooden table, with a bowl of white rice, a spoon, fork, and napkins nearby.
A small metal pot with a lid partially open, containing a stew with chunks of meat, carrots, and dark olives, garnished with fresh cilantro, on a wooden cutting board with fresh herbs nearby.
A bowl of Thai green curry with chicken, vegetables, and herbs, served with a side of white rice, on a white cloth table with silver utensils.
A bowl of Vietnamese-style noodle soup with shrimp, chicken, vegetables, and herbs, accompanied by lime wedges, a small bowl of dark dipping sauce, and chopsticks.
A plate of chicken curry with rice, garnished with sliced red chili peppers, on a table with a glass of lemonade, a bottle of juice, a fork, a gray napkin, and a fruit basket in the background.
Assorted fresh vegetables, garlic, ginger, lime, and some herbs and spices on a dark surface, with a mortar and pestle.
Assorted fresh herbs, garlic, ginger, chili peppers, lemongrass, and curry paste on a black surface, with a stone mortar and pestle, turmeric root, onions, and a jar of Thai red curry paste.
A bowl of Asian noodle soup with vegetables and chicken, served with lime wedges, herbs, and a side plate of bean sprouts and sliced onions.
Plate of fried fish with fresh vegetables, served with salsa, sour cream, and lemon water on a rustic table.
Indian curry served over white rice, garnished with cilantro, with side dishes of tomato and onion salad, yogurt sauce, and naan bread on a dark wooden table.