We imagined grilling ripe peaches until they were perfectly caramelised, then seasoning them with butter, brown sugar and cinnamon. They were served warm with a big scoop of vanilla bean ice cream. On the neat palate, a wonderful fruitiness of mango, passion fruit and guava next to an apricot lime and ginger fruit cake. Following reduction, the nose had plenty of sweetness on offer with creamy custard, boozy sponge fingers and a biscuit base lemon meringue pie. To taste, crispy citrus-candied pistachios as well as Vanillekipferl - a vanilla crescent cookie made with ground nuts and dusted with vanilla sugar.