We kicked things off by throwing strawberries on toast, orange oil and a sweet barbecue sauce on to a mesquite-fired charcoal grill. The palate gave golden syrup, spiced with white pepper and ginger, with a slice of pecan pie atop a wedge of victoria sponge. We then dunked spiced fig rolls into plum jelly and vanilla custard before water elevated lighter, fruity notes. The nose was a concoction of lemon curd, melon, grapes and brown wrapping paper, while the palate became a rich mix of toffee and tobacco, served with a scoop of winter-spiced vanilla ice cream.