Plenty of sweetness and spiciness on the nose neat; breadfruit coconut curry and flaming rum bananas – sautéed in brown sugar, cinnamon and butter, doused with over proof rum and lit, served over honeycomb ice cream. On the palate an explosion of pink peppercorns and black cumin seeds before a deep sweetness of rich caramel slices and pomegranate molasses coffee cake took centre stage.

When added a liberal amount of water which, given time, developed into the fruity, floral sweetness of a vibrant tropical garden in a rain forest. Just relax on a garden bench and enjoy the peace with iced liquorice cinnamon tea and a slice of banana cake.