We imagined cooking sesame peanut noodles with umami paste on an old steam tugboat with boiler smoke, engine oils, tar and mechanical rags next to aromas of camphor and creosote. On the palate smoke galore – imagine a peat smoked green olive tapenade made with olives, anchovies, garlic, parsley, olive oil, capers and lemon zest – add some Maggi liquid seasoning and wasabi – you get the picture! Following reduction, the scent was that of dry cured streaky bacon, apples baked with raisins and cinnamon as we made ourselves a Pu-erh tea. The taste now salty, sweet and smoky as well as oily, thick and tarry – terrific!
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