Ingredients (serves 6)
1 peeled Firm pineapple
1 tsp Salt
1 tsp Chili powder
18 Mint leaves, cut into fine strips

Ceylon Arrack and lime syrup
150g Sugar
250ml water
50 ml Ceylon Arrack
2 Lime, juice and zest

1. Boil the sugar, water and lime for 5 minutes. Add the Ceylon Arrack and cook for a further 5 minutes. Cool and store in the refrigerator.
2. Using a Japanese mandolin, slice the pineapple as thinly as possible. Arrange on a platter.
3. Mix together the salt and chili powder and lightly season the pineapple.
4. Scatter the Carpaccio with strips of fresh mint and serve the syrup on the side.