Like being hooked on a line the nose drew us in with tarragon, dill and a minty liveliness. Then through a thin incense smoke cycled barbequed prawns with freshly oiled chains and handlebar baskets full of daffodils. More meaty notes then appeared as chicken gravy drizzled over roast pork with herbs. Nutty tones merged with buttery textures on a table of freshly polished wood. A few drops of water revealed barbequed pineapple with singed edges and flambéed banana served with vanilla cream. A fresh note reappeared like green grass and pickles before it became engulfed by roast beef with horseradish sauce. Then on the finish came burnt honey that faded into the horizon with dried thyme.