We grilled salmon in a soy sauce and brown sugar marinade, flambéed pineapple chunks and oven-roasted coconut plantains. Funky flavours reigned supreme on the palate neat; super spicy and super sweet like a Caribbean red pepper hot sauce with Scotch bonnet peppers (pour with care!) or pruno: jailhouse hooch originally made with fermenting fruit juice, plenty of sugar and mouldy bread.

We modified to make it with fruit cocktail, oranges, apples, yeast, sugar and raisins. With the addition of water we pol-ished, waxed and painted a wooden boat on the beach and having finished we got a tropical muscle rub cream mas-saged into our backs – relaxing and rejuvenating!