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.
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.
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.