...fudge and the ice cream, smooth and silken caramel, wafers, maple syrup and oranges alongside some oxidising copper, it really is an interesting palate. It's slightly puckering, which somewhat confuses the palate given the taste, but rolls into more vanilla pod and cherries...
...whopping turkish delight wraps everything up in a neatly packaged, well package. The spice is cinnamon, nutmeg, black pepper and is reminiscent of a big barossa shiraz, full of slightly over pressed coffee...
...a large slobbering dog of sugared, candied flowers and lemons sherbets riding a wave of Turkish delight and orange blossom marzipan. Dried apricots, sultanas, apples and vanilla custard give a pool for that big beast to swim about in...
...melting blue cheese that oozes decadence and flavour. Astride the cheese we get diced chorizo with strips of salami and pancetta, the bread toasting, the cheese melting, and the meat curling above a bonfire of damp morning driftwood and kelp on the beach, burning down to sweaty earth that gives off copper and iron...
...opens on a beautiful spring day, with a good heaping of fruit salad laying front of us and a glass of chardonnay on the side; there’s pineapple slices, good green apple, heavy on the skin, while also bringing in rambutans, lychees, nashi, peaches and pears and a good bit of canned jackfruit...
...we have a slow build of fruit salad and vanilla ice-cream, with passionfruit, pineapple, apple, watermelon, strawberries, and grated chocolate and a drizzle of spiced honey over the top, a few dashes of grapefruit and lemon juice thrown in...
...to find I was in the France, with a pile of chocolate eclairs, small tarts of strawberry, passion fruit and guava, sipping on a small coffee as I relaxed for the first time in a long time and watched the world go by...
