Tasting Notes
Constructed from chocolate cake fire bricks mortared with dark chocolate fondant, the barbecue was in full glow as it scorched pineapple rings and fresh coconut. Fuelling the flames with runny treacle and bourbon whisky, a burst of heat engulfed ripe mango slices and pain au raisin pastries. With a little water to control the heat we sat back to enjoy a rich mug of black coffee, served with delicious rum and raisin fudge. Sweet aromas joined the party from apricot jam on poached pears, before some lingering spicy notes, while cardamom pods stewed in a large pot of black chai tea, garnished with a few eucalyptus leaves for freshness.