Food News

Gourmet Institute: Paul Carmichael

Take a trip to the Caribbean with Paul Carmichael as he serves up the bold flavours of his native Barbados.

When Paul Carmichael likes to party, he likes to go big: big food, big flavours and big smiles all around. In his time heading the kitchen at the three-starred Momofuku Seiobo he has made Sydney an unlikely outpost of Caribbean fine-dining, fusing Australian tropical produce with the foodways of his native Barbados.

With Paul's fish soup and dumplings, his baked plantains with spicy mussels and his conkie – a spiced pumpkin and coconut pudding traditionally steamed in banana leaves – he brings a welcome dose of Caribbean warmth to the middle of the Australian winter. Just add rum.

Fish soup with dumplings (bottom), spiced pumpkin and coconut pudding steamed in banana leaves and baked plantains with spicy mussels
Fish soup with dumplings (bottom), spiced pumpkin and coconut pudding steamed in banana leaves and baked plantains with spicy mussels

Event details:

Chef
Paul Carmichael

Theme
Caribbean feast

Location
Harvey Norman @ Domayne, 84 O'Riordan St, Alexandria, NSW

Date and time
Pre-event 6.15pm, event 7pm, Wednesday 8 August

Tickets
$65 each; book here