Description
Mint-tainted petrol and coconut oil provided high octane fuel before being joined by vanilla, cocoa nibs and clotted cream to oil the gears. Citrus oils and creamed coconut levels were high on the dipstick as we prepared apple juice, fresh lime and sea salt. After adding water and using cut peat for ignition, a bang and a splutter sounded an explosion of nutmeg, eucalyptus and camphor. The outburst detonated spicy medicinal notes and herbs on the tongue where they found balance among cream-covered fruit and vanilla. A fresh menthol character remained, cooling the exhaust fumes and merging with clams cooked in a white wine sauce on the finish.
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