Saline smoky samphire

We were hit by the assertive, saline, smoky scent of buttered samphire, sea purslane and salted smoked limes next to a strong whiff of peat fire-grilled citrus and herb red snappers. On the palate we created a new cocktail and named it “smoky sour diesel” with ingredients of fresh lemon juice, ginger syrup, angostura bitters and, of course, smoky whisky. Unbelievably moreish! Following the addition of a few drops of water, we found smoked ham-wrapped melon balls, barbecued pineapple rings and leeks with an oyster emulsion. To taste, peppercorn sauce over a chargrilled steak and in the finish sweet and smoky peanut brittle prepared with a teaspoon of adobo sauce.