Nose

Victoria sponge served up with chamomile tea, praline pecans and poached pears. Hints of roasted chilli flakes and lemon curd on toasted rye bread add another layer.

Palate

Wallops of fresh ginger root, chilli flakes and cardamom seeds fill the palate and dominate. Elements of dehydrated citrus peel and then chocolate brioche buns slowly begin to develop.

Finish

Layers of fruit that are overrun with spices upon spices.

Comment

Soft and luscious and an entire spice rack.