What’s In Season: Doughnut Peaches

By Chef Ian — Underground Chef

There are seasonal ingredients… and then there are seasonal moments — the ones you only get for a short window, and you’re glad you didn’t miss.

On our recent run through Stanthorpe in the Granite Belt, our good mate Sammy Giacca at Sam’s Farm Fresh Fruit & Veg introduced me to something I’d somehow gone too long without properly appreciating…

Doughnut peaches.

Flat, fragrant, ridiculously juicy — and the kind of fruit that doesn’t need a recipe to be impressive. One bite and you get it: this is why you eat with the seasons.

How to pick a great doughnut peach

Here’s the simple rule: let your nose do the work.
A good doughnut peach should smell like peach before you even cut it.

A few quick tips:

• Look for clean skin and good colour (avoid bruises or splits near the dimple).
• Give it a gentle press — a little softness means it’s close.
• If it’s rock-hard, let it ripen on the bench for a day or two.
• Once ripe, pop them in the fridge so they hold their texture — but for best flavour, let them sit out a few minutes before eating.

The easiest “chef” dessert you’ll ever make

While I was up there, I also restocked my Lirah Fig Balsamic — and I’m telling you now, it’s a perfect match for doughnut peaches.

Grilled Doughnut Peaches with Vanilla Ice Cream + Fig Balsamic

Method:

1. Remove the seed with a paring knife — gentle, don’t take too much flesh.
2. Slice in half to show off that doughnut shape.
3. Grill lightly — just enough to get sear marks.
4. Scoop quality vanilla ice cream (Kapiti is a ripper).
5. Add the grilled peaches.
6. Drizzle over a little Lirah Fig Balsamic.
7. Finish with a light dusting of icing sugar + cinnamon.

That’s it.
It tastes like something you’d pay for at a restaurant — but it takes about five minutes and zero kitchen drama.

A few other quick ways to use them

If you’ve got extra peaches (lucky you):

• Slice into yoghurt and granola for breakfast.
• Toss through a salad with something salty (feta/goat cheese) and a handful of nuts.
• Add to a cheese board — peaches love creamy, salty, sharp.

Seasonal food doesn’t have to be fancy — it just needs to be used well. And doughnut peaches? They do the heavy lifting for you.

If you spot them, grab them. Short season, big reward.

Final word from Chef Ian

“When fruit’s this good, don’t overcomplicate it — a little heat, a little ice cream, and you’ve got magic.”

Chef Ian