Peaches
Peaches are thought to have originated in China, and today China is still the world’s most prolific peach producer. In Australia peaches are at their most abundant and freshest during summer and into autumn. There are thousands of hybrid peach varieties available but what they have in common is a velvet skin, subtle aroma and juicy flesh. You don’t need to do anything to a peach to enjoy it — just eating it raw is a delight. If you do want to go further, they go beautifully with ice cream or when grilled, poached or baked. If you want to really go over the top, you could make yourself a Peach Melba, famously developed at the Savoy Hotel London by French chef Auguste Escoffier (in honour of soprano Dame Nellie…