Food News

Gourmet Institute event 7: Paul Carmichael

Get a taste of Barbados’s sunshine and sea air in the middle of Sydney this winter with Momofuku Seiobo chef Paul Carmichael's Creole fish baked in banana leaves, choko and cucumber salad and the mighty macaroni pie.

Paul Carmichael
Momofuku Seiobo is Australia's number-one restaurant, the Sydney fine-diner being the only branch of the influential Momofuku empire outside North America. Under Barbados-born Paul Carmichael it has specialised in the cooking of the Caribbean - something that's going to be very welcome in August. Banish winter's chill with the flavours of lime, habanero and bay, and join Paul in his mission to rehabiliate the image of the choko with his choko and cucumber salad. Thrill to the flavour of Creole-style fish baked in banana leaves, and meet Barbados's hefty answer to mac 'n' cheese: the mighty macaroni pie.
Event details:
Chef  Paul Carmichael
Caribbean flavours
Harvey Norman @ Domayne, 84 O'Riordan St, Alexandria, NSW
Date & Time 
Wednesday 2 August, pre-event 6.15pm, event 7pm.
$60 each