THERE was much anticipation for the return of Chris and Lisa Binns’s Stush in the Bush holistic retreat, which not even the threat of a tropical storm could deter. The “rootsy” couple welcomed first-timers and habitués at their Free Hill, Bamboo dwelling for the rustic gourmet dining experience while Uncle Coolie — machete at the ready — chopped fresh jelly coconuts for each.

A round of scrumptious hors d’oeuvres, including potato and leek soup, yam and pineapple croquettes, Fiyah-grilled pizza, and rosemary beer focaccia bread, downed with Chris and Lisa’s signature sugar-free passion fruit lemonade with fresh mint, and watermelon, ginger and lime coolers satiated appetites; ahead of a trek to the Big Tree for a Stush, Bush and “bruk out” ritual before dawn.

Lover’s Lane was where guests gathered for an al fresco dining experience — made even more intimate and ethereal with icicle lights strung in the apple, naseberry and eucalyptus trees overhead.

The starter: mango and lime ceviche shooters, Zionites Farm signature salad with watermelon, jackfruit and tomato. The main course: fresh grilled Robalo, haricots verts and turnips, and potatoes topped off with the Stush in the Bush Blow Fyah sauce.

After-dinner sweet treats included chocolate cupcakes dusted with powdered sugar and drizzled with Stush in the Bush passion butter. This time around, the duo partnered with the Jamaica Observer Table Talk Food Awards 2015 — awardee, Best New Food Item and the 2015 Mogul in the Making Business Journalists’ awardee Liqy Liqy, and GraceKennedy’s Harbour Wines and Spirits. There was, too, an I Was Here photostation for guests to take selfies with the hashtag #stushmoonlight and #bushglam.

With the promise to return and spread news of this unique culinary experience guests seemingly looked back in unison as if wanting to cling to the moment.