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Gourmet Institute event 7: Paul Carmichael

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’s recipes for a Caribbean feast

Paul Carmichael’s recipes for a Caribbean feast

You can take the boy out of Barbados but you can’t take the big-hearted Bajan spirit out of Paul Carmichael’s Christmas spread. The chef from Sydney’s Momofuku Seiobo shares the greatest hits from the generous table his mother lays on for the big day back home.
Paul Carmichael's creole fish

Paul Carmichael’s Creole fish

Restaurant Momofuku Seiobo chef Paul Carmichael has added a modern twist to his Mother's Creole sauce recipe. Rather than smothering the snapper in the spicy sauce, Carmichael encloses the sauce and the fish in a banana leaf parcel, en-papillote style.
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Paul Carmichael's peas and rice

Paul Carmichael’s peas and rice

Momofuku Seiobo chef Paul Carmichael based his peas and rice recipe off the classic Caribbean staple. His own green seasoning made with habanero chilli adds extra spice.
Paul Carmichael's Bajan roast pork

Paul Carmichael’s Bajan roast pork

Achieve the ultimate crackling on your Christmas day pork with a Caribbean twist. Momofuku Seiobo chef Paul Carmichael's zesty Bajan roast pork recipe is bound to have you coming back for more.
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