Welcome to my FIX. Menu, where I’ve been able to combine the flavours of my Caribbean upbringing with local, seasonal Aussie produce. It’s a flavour packed vegetarian feast that I know you’re going to have fun preparing and eating.
I hope there are ingredients and dishes in this menu that you’re discovering for the first time; think of it as the best part of travelling without leaving your home.
PS: I hope you’re hungry!
Serves: Generously feeds two to three.
- Seasonal raw and pickled baby veggies with cashew sofrito, sesame snaps and seeded crackers
- Eggplant with brown butter escovitch
- Chickpea and pumpkin curry with potato sticks
- Trinidad cucumber and green mango chow
- Hot sauce eggs
- Buttery potato rotis (four)
Dessert: Mom’s Coconut Cake.
This menu has been prepared by the STIX team. It will be delivered cold in an insulated box ready for you to heat, serve and enjoy!
Keep crackers and potato sticks at room temperature.
Place rotis in the freezer as soon as possible - only remove when ready to cook.
Store all other items refrigerated below 5°C until you’re ready to prepare your meal.
Consume within three days of delivery.
Paul’s menu puts vegetables deservingly on a pedestal. Grown using permaculture principles, the vegetables are freshly harvested from the STIX Farm on the banks of NSW’s Hawkesbury River.
Mussett Holdings in the Southern Highlands is our go-to producer for free range eggs. This off-grid regenerative farm is home to a very happy flock of chickens who roam, scratch and pasture graze across 40 beautiful hectares.
Cashew Sofrito: Seasonal vegetables, cashew, red onion, sawtooth coriander, garlic, cashew, flaxseed, chia seed, sunflower seed, white sesame, black sesame, pumpkin seed, poppy seed, cabbage, onion, garlic, coriander, parsley, salt, sugar, sesame snaps (sesame seeds, glucose syrup, sugar).
Eggplant with Brown Butter Escovitch: Habanero, grapeseed oil, red capsicum, yellow capsicum, onion, carrot, garlic, bay leaf, coconut vinegar, sugar.
Chickpea and Pumpkin Curry: Chickpea, coconut oil, curry leaves, turmeric, coriander seed, mustard seed, fenugreek, allspice, cumin, ginger powder, black pepper, habanero, anise, clove, nutmeg, paprika, cinnamon, ginger, onion, thyme, spring onion, pumpkin, vegan dashi (soy sauce, water, high fructose syrup, Kombu extract, sugar, salt, hydrolyzed vegetable protine, alcohol flavour enhancer, yeast extract, Mirin, flavour enhancer (635), acidity regulator), potato sticks.
Trinidad Chow: Cucumber, green mango, salt, pepper, garlic, red onion, lemon, lime, sawtooth coriander.
Pikliz: Wombok, carrot, habanero, lime juice, annato oil, salt, sugar.
Hot Sauce Eggs: Egg, water, vinegar, sugar, soy sauce, habanero, capsicum, onion, garlic, grapeseed oil, coriander.
Rotis: Flour, potato, salt, sugar, baking powder, water, butter.
Mom’s Coconut Cake: Ritz biscuits, condensed milk, cream, lime, coconut.
Contains: Tree nuts (cashew), fish, soy, wheat (gluten), sesame, milk, egg.
Paul Carmichael’s CV reads like the who’s who of top restaurants. A graduate of the Culinary Institute of America, he has worked in the likes of Dufresne’s wd~50, Asiate, and David Chang’s má pêche.
Paul moved to Australia in 2015 for the Head Chef role at Chang’s momofuku seiōbo. While the country is poorer for the closing of this restaurant, we’re much richer for Paul now calling Australia home. With FIX., he fuses his Barbadian-born roots with Australian produce to create a whole new world of flavour and experience for diners lucky enough to experience some Paul Carmichael magic.