Delicious Australia - (06)June 2020

PHOTOGRAPHY

CHRIS

COURT

STYLING

KIRSTEN JENKINS

MERCHANDISING

EMMALY STEWART

Whitepepper,totaste

Pinchofnutmeg,plusextratoserve

Juiceof^1 / 2 a lemon,ortotaste

Crustysourdoughorbaguettecutinto

cubes,curedmeatsandpickled

vegetables, to serve

Placegratedcheesein a largebowlwith

cornflour.Tosstocombineandsetaside.

Rubthecut-sideofthegarlicdownthe

sidesofa largefonduepotorheavy-based

saucepan.Placepanovermedium-high

heatandaddwine.Bringtoa simmerthen

reduceheattomediumandgraduallyadd

cheesea handfulat a time,stirring

continuously.Stiruntilmeltedthenadd

anotherhandful.Repeatuntilcheeseis

meltedandcombined.Thefondueshould

besmoothandthick.Addsakeandlemon

juicethengentlystir.Seasonwithwhite

pepperandnutmeg.Transfertofondue

burnerorpottokeepwarm.Scatterover

extranutmegandservewith sourdough,

cured meats and pickles.

FONDUE

SERVES 4

You will need a fondue set for this recipe.

800gofgratedAlpinecheese(useat

leasta combinationof2 types– see

below), room temperature

CHEESESUGGESTIONS– AVAILABLE AT DELIS

ANDSUPERMARKETS

400gLaCouronneMarcelPetiteComte

(atleast50%asthebase cheese –

substituteGruyère)

200gEmmental(stringy)

200gItalianfontinaorSection28 fontina

(silky – substitute raclette)

1 tspcornflour

1 garlicclove,halved

11 / 2 cups(375ml)drywhitewine(dry

rieslingorgewürztraminer)

1 tbsdryjunmai(purerice)sake(thisadds

a niceumamikickandis drinkable

instead of traditional kirsch)

@thestuddsiblings

THEWORD‘FONDUE’canconjureup
hilariousandcringe-inducingimagesof
1970srecipebooks.Butanupdated
versioncanbringfunandan‘oohla la’
factortoanynightoftheweek.
Fondueis thecombinationofthree
ingredients:cheese,wineandbread.It’s
a traditionaldishfromSwitzerlandand
France;it’seatenonbothsidesoftheAlps.
BoththeSwissandtheFrenchusea hard
cow’scheesefortheirfondue,themain
differenceis howtheychangeitsviscosity:
theSwissusea thickeningagentsuchas
flour,andtheFrenchuseextracheese.
TheclimateandgeographyoftheAlps
playeda significantrolein thecreationof
modernfondue,ascheesemakersand
farmersfoundingeniouswaystomakeuse
ofoldcheeseandwineandstalebread.
TheFrenchwordfondretranslatesto‘to
melt’,andit hasbecometraditiontocook
thecheesein a ceramicpotovera fireor
flame.Wecan’tthinkofa moredelicious
or fun way to spend a wintry evening!

CHEESE COUNTER.

42 delicious.com.au