Cheeky Peach
Photography 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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.