Chef Paul Carmichael grew up in Barbados and is renowned for his work at Momofuku Seiobo in Sydney. He brought Caribbean flavours to the forefront, blending them with Australian ingredients. Known for his honest cooking, Paul’s dishes reflect his roots and experiences. He’s now based in New York, where he leadsKabawa, a new Caribbean fine-dining restaurant developed in partnership with Momofuku. He shared his recipe for cocoa tea with us. He says, “Traditionally, this is made with just the fermented bean crushed and compressed. They come in ball or stick form. It’s a really delicious Caribbean hot chocolate.”