We started with an appetizer of melon and ham, using thinly sliced Black Forest ham and a cantaloupe melon cut into small pieces, adding fresh lime juice and a sprinkling of cayenne pepper. The taste followed seamlessly; honeydew melon, honey coated cashew nuts and spring rolls with a spicy apricot-ginger sauce.

After reduction, one panellist started to spin a yarn that he had spun cotton candy with tropical fruit flavours like mango, pineapple and guava – the rest of us had a vanilla panna cotta, jellied strawberry consommé, mixed berries and a raspberry coulis. Soft, sweet, fruity, very elegant and deeply satisfying.