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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.