Baked pineapple, passion fruit cream.

A whole pineapple buried in cooking salt mixed with water and lemon verbena stalks into a snow-like consistency, wrapped in foil and cooked over barbecue coals for an hour. Served with passion fruit folded through thick cream. A theatrical dessert with quiet results.

Salt-baking is the Spanish technique (al horno de sal) that traps moisture and aroma around the food while the salt itself forms a crust that seals everything in. Fish, whole legs of lamb and whole pineapples all benefit; the fruit emerges tender, intensely scented and not at all salty (the salt doesn't penetrate the skin).

Lemon verbena's perfume is the trick. The leaves and stalks added to the salt mixture release their citrus-floral note throughout the bake, infusing the pineapple flesh with a soft, almost lavender-meets-lemon depth. Substitute lemongrass, lemon myrtle or even a few mint sprigs if you can't find verbena.

Crack the salt crust open at the table with the back of a heavy spoon; the pineapple comes out hot, slumped and dripping. Slice into thick rounds. Serve with passion fruit pulp folded through thick whipped cream; the seeds add crunch, the acidity cuts the rich cream and balances the pineapple's intense sugar. A glass of late-harvest riesling alongside.