Crowned with aril

Having filled a warm leather satchel with vanilla pods and banana candy, we walked past an oak tree wrapped in filo pastry and drizzled with runny honey. To taste, this was gingerbread dusted with allspice and dunked in a banana and pear milkshake, with a hint of shaved fennel. Water promoted citrus notes on the nose, a sharp lemon being squeezed over cold pancetta and freshly milled pine. The palate was now lighter in texture, although awash with sweet floral notes and spiced ginger biscuits crowned with mace aril and liquorice.