Plenty of sweetness on offer from the word go; loads of brown sugar on stewed rhubarb with star anise and ginger, creamy lemon banana pudding and fresh pineapples but also an oiliness like lemon maple syrup over tuna or mackerel. Deep and intensely sweet on the palate neat, think of crème brûlée flambé, coconut sticky rice in banana leaves and Pedro Ximenez Sherry raisin ice cream. With a drop of water oily notes at first, peppermint, linseed and walnut followed by roasted chestnuts and salted roasted almond brittle. The taste now sweet, fruity and juicy; cinnamon raisin pancakes with maple syrup and Malmsey Madeira over spiced waffles.