Recipe: Paul Carmichael’s Bay Leaf Tea

Paul Carmichael, Executive Chef at Momofuku Seiōbo, shares a recipe with us.

This tea is inspired by a sweet tea Paul’s mum would make for breakfast. Constantly tasting this tea throughout the process and adjusting as you go is key to its success.


Bay Leaf Tea


Serves 8 / Makes 4L


Prep time: 30 mins

Cook time: 60 mins

Chilling time: 24 hrs

Cuisine: Caribbean



7kg snapper bones, cleaned

1.5kg brown onions

750g fennel

500g celery

40g kombu

40g garlic

15g white peppercorns

11g coriander seeds

5g thyme

10g kaffir lime leaves

100g fresh bay leaves

12L water

To finish: 10g bay leaves


Cover bones with water, onions, fennel, celery and kombu.

Bring to the boil; add the remainder of the ingredients and simmer for 1 hour.

Strain and freeze in trays.

Defrost through cheesecloth.

Reduce with additional 10g fresh bay leaves until the desired flavour is reached and season with salt.

Serve with crackers, high-quality butter and tasty caviar.