Wood-smoked walnut gâteau

Heather honey and rosemary-infused olive oil melded seamlessly with the toasty aroma of fermenting beer, creating a fragrant ointment to be drizzled over fresh kelp. A layer of coal tar was artfully added to the mix before being served on sunflower seed crackers adorned with fresh thyme and caraway seeds. With a splash of water, the vibrant fruitiness of juicy brambles on black forest gâteau, seabuckthorn jam and a glass of sticky shiraz dessert wine emerged. Finaly, smoked walnuts danced with cherries and crispy bacon, wrapped in a pancake and crowned with smoky butter, honey and a touch of dried kelp. After spending 24 years in an ex-bourbon hogshead this was transferred to a 300-litre shiraz red wine cask for the remainder of its maturation.