Charmaine Solomon

The concept of creating a truly authentic range of Asian Curry Pastes became apparent to world renowned cookbook author Charmaine Solomon in 1995. It was at this point that she knew her recipes could be more easily recreated in the homes of people with a taste for the flavours they had experienced overseas but who were too short of time to shop for the myriad of ingredients needed.

The aim was to produce small batch quantities of curry pastes, true to the recipes in her famous cookbooks, and to preserve the quality of flavour that would be compromised by mass production.

After over a year of research and development, this range of curry pastes and marinades was born and took the Australian food scene by storm, earning this well known couple, Charmaine and Reuben Solomon, the Australian Gourmet Traveller's Jaguar Award for Excellence.

Since then the range of curry pastes has grown from the staples of Thai Red and Thai Green Curry Pastes to encompass the world from Morocco to Malaysia.

Now available in the best delicatessens and food retailers the world over, these products use only the highest quality spices and fresh ingredients, have no added MSG, preservatives or artificial colours or flavours. They are also free of transfats.

As concentrated curry pastes, rather than diluted sauce, you will get many serves from a single bottle. Always use a clean, dry spoon and refrigerate after opening to ensure a good shelf life.

Charmaine and Reuben Solomon's range of curry pastes and marinades take the fuss out of preparing authentic meals from exotic places.