On a balsa wood galleon bursting with barrels of Jamaican rum, the pirates were having a brew. A heavy waft of Demerara sugar and coffee dregs bellowed from the galley, merging with ginger sponge cake topped with vanilla icing and macadamia nuts. Tropical fruits were represented by sliced mango, guava and baked banana covered with melted dark chocolate. Hazelnut spread and buttered brown bread brought a sweetness that fused into toasted marshmallows and fresh doughnuts dipped in white chocolate. A warm orange oil glow illuminated the voyage as the ship sailed onto lands of vanilla, coconut and sticky glazed fruits.