Le Creuset Pêche

Le Creuset Debuts Pêche, a Jubilant New Hue That Is Full of Fizz

The result of nearly four years of experimentation, Pêche is designed to bring charm and joie de vivre to kitchens around the world.

Le Creuset, the brand that pioneered colourful cookware upon its founding nearly a century ago, announced the launch of Pêche, a new colourway soon to be coveted by home cooks and accomplished chefs alike.

Le Creuset Pêche

French for “peach,” Pêche is warm and vibrant, glossy and gradated, with rosy undertones that invite the eye and delight the senses. Energising and boundlessly cheerful, it’s a delectable hue that succeeds at warming the spirit and brightening the palate with its easy charm.

For Le Creuset, a brand that’s released some of the world’s most sought-after shades, Pêche is yet another crowning achievement and the latest design-forward colour to join a portfolio of celebrated hues.

Le Creuset Pêche

“The result of nearly four years of diligent experimentation, Pêche is a new colour development that’s never been previously in market,” said Ben Paine, CEO Africa. “With its playful and elegant edge, Pêche further cements Le Creuset’s longstanding reputation as a colour authority – in the kitchen and beyond.”

Exuberant and playful, Pêche is available in South Africa and will launch globally in a wide range of sought-after items in Le Creuset’s highly durable enamelled cast iron, including the brand’s iconic Signature Round Casserole. The colourful hue is also available in a variety of stoneware and kitchen essentials items.

To discover Pêche and other inspired collections from Le Creuset, visit lecreuset.co.za and @LeCreusetSA. 

Le Creuset Pêche

Recipe: Sunflower Seed Risotto with Pesto

This risotto is an excellent choice for a summer dinner party! It serves as a delightful starter and works well for smaller portions due to its creamy and rich nature. 

Serves: 6
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Difficulty: Moderate


  • 500g (4 cups) raw sunflower seeds
  • 125ml (1/2 cup) cream
  • 60g freshly grated Parmesan cheese, plus more for serving
  • 1/2 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 500ml (2 cups) chicken stock
  • 30ml olive oil
  • Sea salt and freshly ground black pepper, to season
  • Asparagus spears, blanched for serving

For the spinach pesto:

  • 100g baby spinach, washed
  • 1 clove of garlic
  • Juice and zest of 1 lemon
  • 2 tablespoons (30ml) toasted mixed seeds
  • 50g Parmesan cheese, grated
  • 45ml olive oil
  • Sea salt and freshly ground black pepper, to season
  • Parmesan cheese crisps, to serve


To make the pesto, place all the ingredients in a blender and pulse until blended but still slightly textured, then season. Place into a jar and drizzle olive oil over the top to prevent the green from discolouring. Chill until needed – it will last 3 – 5 days in the fridge.

Place the sunflower seeds in a medium-sized casserole and cover with water, cover with a lid and bring to a boil, then reduce to a simmer and cook until al dente, approx. 45–55 minutes. Strain the seeds through a sieve into a large bowl, reserving the cooking liquid.

Transfer 1 cup of cooking liquid and 1 cup of seeds to a blender; reserve the remaining seeds and discard the remaining liquid. Add the cream and Parmesan and blend until very smooth.

Heat a Le Creuset 26cm Signature Shallow Casserole on medium heat with a good drizzle of olive oil. Add the onion and the garlic, and cook, stirring, until the garlic is fragrant and the onion turns translucent. Add the reserved sunflower seeds and cook until the seeds are toasted (about 1 minute). Add the stock and simmer over medium heat until liquid is almost fully reduced and the seeds are tender, about 15-20 minutes.

Once the seeds are tender, add the blended seed and cream mixture to the risotto and stir to incorporate until thickened. Season to taste and serve with the blanched asparagus spears, extra cheese and the spinach pesto.