(serves 6-8 for main course, or 15 -20 with drinks)
Serve as a main course for an informal dinner with a large salad of crunchy iceberg lettuce with rocket leaves and a gutsy vinaigrette made with NZ extra virgin olive oil and raspberry vinegar, or serve with drinks before dinner You may be old enough to own your own fondue set. If not you will find one, usually orange or red, in a junk shop. There are also contemporary versions available at kitchen and gift shops.
2 tsp corn flour
500ml (2 cups) sauvignon blanc
1 tsp lemon juice 5g (1 clove) garlic (peeled & crushed)
400g (approx 3 cups) Gruyere cheese (grated)
250g (2 cups) Emmenthal cheese (grated)
flaky sea salt & freshly ground pepper
freshly ground nutmeg
2 baguettes (warmed & cut into bite-sized pieces)
- Place cornflour in a bowl with 1/4 cup sauvignon blanc and stir till combined.
- Pour remainder of sauvignon blanc and lemon juice into a non-reactive, non-stick if possible, pot set over a medium heat and add garlic. Bring to the boil and simmer for 2 minutes or till garlic begins to soften.
- Place 2 cheeses in a bowl, add cornflour mixture and toss together.
- Reduce heat and add slowly add cheeses, in small batches, stirring each batch till cheese has melted and mixture is combined. Add salt, pepper and nutmeg to taste.
- To serve: Transfer mixture to a fondue pot set over the lit fondue burner. Allow guests to plunge bread skewered on end of fondue forks into fondue.