Tasting Panel Notes

We built a fire of coconut shells, the fragrant smoke enveloping dried apricots, toasted grapefruit and wild strawberries like a hazy tropical cloud as the shells smouldered away. Through this mist we could smell smoked caramel, elderflowers, and blueberry jam on burnt toast. With a few drops of water the smoke began to clear. Now before us was a hot cup of lapsang souchong tea, served with a lemon wedge and a delightful jelly made from perfumed muscat grapes. Our coconut shells continued to glow, providing a delicious edge to refreshing coconut water and chestnuts roasted over the embers. To complement the chestnuts we glazed figs with honey, then tucked into smoked lychees and some tangy charred grapefruit pith to finish.