We prepared a refreshing cocktail using semi-sweet white wine, lemonade, pineapple juice and freshly chopped pineapple chunks. This was initially sharp and citric on the palate but soon moved into the sweet and juicy fruit category of pears, grapes and green apples, before finishing with a tonka bean panna cotta.
Water brought out oodles of vanilla in the form of custard, chantilly cream and madagascar beans, as well as luscious spring green grass covered with small white flowers. To taste, this was lush and wonderfully easygoing – like a fresh cup of bee pollen tea.