Poached peaches, sounds about as delightful as Summer feels. Ever wondered how you can indulge in eating a peach, other than straight off the shelf? Well Chef Javier Codina has outdone himself… again! I mean is there anything this man can’t create? This simple, satisfying poached peach recipe is sure to add a new level of experience, of the sensory kind, to your enjoyment of the humble peach.
Chef Javier Codina
Hot, hot, hot… We’re not just talking about the temperature! This delectable dessert is one you will ap-peach-iate! Chef Javier Codina a native to Barcelona, has decided (luckily for us) to call Australia home. Throughout his incredible culinary career Codina has called many ports home, working in some of the most exclusive hotels across the globe. Settling in Brisbane, Javier is co-owner of that hidden gem, MODA Tapas and Brasa Bar. This popular eatery is nestled in a heritage lsited building in “The Barracks”. Bustling in a hub of all things shopping, dining and entertainment.
This fine dining restaurant has established itself as one of Brisbane’s favourite tapas must visit destinations. Thanks to its’ utterly unique Spanish Chef curated menu that incorporates amazing fresh local Aussie produce. Do yourself a favour, mark it down on your bucket list and indulge in the delicacies and delicious eats at MODA Tapas and Brasa Bar. You won’t be disappointed! Sit back, grab Javier’s Poached Kumbia Peaches recipe below and recreate yourself your very own little piece of MODA at home.
Aussie Stone Fruit
Summer calls for warm sunny days, bbqs, swimming and backyard cricket. There’s another shining star to add to this amazing season. Did someone say Aussie Summer Stone Fruit? Did you know that Summerfruit season starts early for some Aussie growers. Luckily for us, the orchards at Kumbia kick start the peach, nectarine and plum harvest in September. The harvest continues with the Southern stone fruit producers around 6 weeks later. Whilst Kumbia may have finished other farming families are right now in the thick of the harvest.
Stone fruit is in abundance at this time of year. Those mouth-watering morsels including a few of my personal favourite’s peaches, nectarines, plums and apricots are still being picked and packed, shipped to your local green grocers and enjoyed by families everyday. Currently the fruit is harvested in Victoria’s Swan Hill and Shepparton Regions. Just perfect for recreating Javier’s Poached Kumbia Peaches recipe. Drop us a comment of which region or farm your peaches come from? You’ll find it on the sticker. We’d love to know?!
Recipe – ingredients
4 large yellow peaches
750g caster sugar
1 cinnamon quill
4 whole star anise
1 vanilla bean pod
1 sprig lemon thyme
1/2t Spanish saffron
1.Combine all stock syrup ingredients in a large saucepan and bring to boil for 5 minutes.
2.Add whole peaches and simmer for 2 minutes.
3.Serve at room temperature.
This season’s Aussie summer stone fruit is absolutely delicious and it’s thanks to the excellent weather conditions, good rainfall and plenty of sunshine. Just perfect for recreating Javier’s Poached Kumbia Peaches. Hot off the press straight from Chef Javier Codina. Nothing like adding a little bit of variety to your palate and plate. Enjoy!