A fine bouquet of fragrant flowers and scorched watermelon mingled with molten wax before it dripped onto tarry ropes. There were also iodine elements of seaweed scattered on a shellfish platter. The palate had fine finesse – juicy with charred pineapple, but devilishly good as butter melted over toasted coconut and just a nuance of eucalyptus converged with powdery coal tar.

What could a dash of water do? Now wonderfully clean smoke engulfed the maritime familiarity of walks along the beach. Flowers were dotted about the sand dunes and herbal notes morphed into sweet phenols and antiseptic cream on peach skin.