Cheeky Peach
Photography by Josh Griggs.
Serves: 1
INGREDIENTS
60ml white rum
1 peach, peeled with stone removed and flesh chopped roughly
1 stalk lemongrass
1 tablespoon sugar syrup
1 tablespoon lemon juice
ice
To serve
2 x 10cm stalks lemongrass, sliced
edible flowers (I used heart's ease)
METHOD
Muddle the peach with the lemongrass stalk in a cocktail shaker. Add the rum, sugar syrup and lemon juice. Add a couple of handfuls of cubed ice to the shaker and shake hard.
Crack another handful of ice in a tea towel using a rolling pin. Place in a short tumbler (rocks glass). Strain the peach mixture over the ice. Garnish with the lemongrass slices and a couple of edible flowers.
Cook's Tip:Lemongrass is used widely as a culinary herb in Asian cooking and has a subtle citrus flavour. It grows in long stalks and is available fresh or frozen. To prepare fresh lemongrass, trim the woody base and peel off any tough outer leaves to reveal the tender inner stalk. Bruise it with the flat blade of a knife to release its flavour.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!