Chef Paul Carmichael, originally from Barbados, is renowned for his work at Momofuku Seiobo in Sydney. He brought Caribbean flavors to the forefront, blending them with Australian ingredients. Known for his honest cooking, Paul’s dishes reflect his roots and experiences. 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.”