We dive into the bubbling, melty, goodness of this cosy dish in all its glory.
Welcome to the amazing world of cheese fondue, where bread becomes royalty and vegetables receive VIP treatment – because everything tastes better on a little skewer. Don’t let this fondue deceive you, though: It may seem like a throwback to the 1970s, but this cheesy tradition still endures. Whether you’re hosting your closest friends, organising a date night or simply enjoying the fact that it’s Tuesday and you have a fondue pot (yay you), this dish is sure to make you feel all warm and fuzzy inside.
Taking it cheesy
First thing’s first: the cheesy situation
The melt is where fondue’s true magic happens, and it begins with your cheese mixture. Gruyere and Emmental, a dynamic combination of nutty richness and stretchy deliciousness, are typically used in traditional Swiss fondue. You do you, though. If you’re feeling rebellious, add a splash of sharp Cheddar or a little Fontina for creaminess. Just promise that you won’t use cheese that has already been shredded. The anti-caking compounds that are used to make these products are the last thing you want in your silky-smooth cheese pot.
Tricks of the trade
Wine or beer, garlic and a little chemistry are secret weapons. Rub the insideof your pot with a halved garlic clove to get your fondue started. This small step adds depth without being overbearing. It’s like the garlic is whispering sweet nothings to your cheese. Then, the liquor follows. Use a lager beer for a mild to neutral flavour or opt for a crisp Sauvignon Blanc that balances out the richness in the cheese. (A classy white wine also adds a sense of sophistication when you post this step on Instagram.)
Smooth things out
To keep your fondue smooth and prevent it from becoming a greasy mess, sprinkle a handful of cheese with a dusting of corn flour before stirring the fondue. Now, this part is important: Stir slowly in a figure-eight motion. Like a slow dance in a Swiss chalet, doing this maintains the structure and velvetiness of the fondue.
Dipping line-up
Not just bread (but definitely bread) is in the dipping line-up. Indeed, crispy baguette pieces as well as roasted baby potatoes are essential. But with so many types of delights just ready to be dipped, why stop there? A small health halo is added by lightly steaming cauliflower, broccoli, green beans, carrots and baby corn, which will make you feel less bad about indulging in a handful of cheese. Bring it on! Even hard fruit such as apples or pears dipped in cheesy fondue (yes, you read that correctly!) is revolutionary. The combo of sweet and salty is seriously addictive. Have any leftover meat from the roast you had last night? Cut it up and use fondue to give it a second chance at life. Additionally, if you truly want to be the host with the most, serving fondue with little meatballs or mini sausages will earn you the kind of respect that only true royalty can receive.
Setting the scene
Fondue is not a dish to make or enjoy in a rush. This is a leisurely, conversational meal to be shared with loved ones and good conversation. Turn down the lights. Light a few candles. Play those effortlessly charming songs. Fondue is a comfort meal that sparks conversation. Cheese helps people bond — that’s just, science!
Cheesy tips and tricks
No fondue pot? Not to worry. A heavy-bottomed pot on low heat or a tea light works well – just swirl occasionally to keep everything smooth and silky. – No one wants their fondue to be burnt, so keep the cheese warm but not boiling. – Stir constantly and add a splash of lemon juice if your fondue begins to split.
Whether you’re throwing a fondue fête with style or wearing fuzzy socks for a cosy night at home, the following recipes are your golden ticket to decadent, joyful goodness.
Cauliflower gratin fondue
Serves 4
It’s the nostalgia of cauliflower and cheese sauce, but with next-level flavour. This cheesy cauliflower bake makes for a decadent Sunday lunch, dinner or side dish.
Ingredients
3-4 (300g each) heads cauliflower, quartered
Salt and milled pepper
Glug oil
¼ cup butter
¼ cup flour
2 cups milk
200g Emmental, grated
200g Gruyère, grated
200g mature Cheddar, grated
Grating nutmeg (optional)
Handful sage and thyme, chopped
Crusty bread, for serving
Method
- Preheat oven to 200°C.
- Place cauliflower chunks in a deep oven-proof dish. Season, coat in oil and roast for 20-25 minutes until it starts to brown.
- Prepare sauce by melting butter in a pot, whisk in the flour and cook for 1 minute.
- Gradually add milk while whisking. Boil for 3-5 minutes.
- Add the cheeses, grate in some nutmeg, if using, and mix until the sauce is smooth and velvety.
- Top the roasted cauliflower with herbs and pour sauce over the roasted cauliflower.
- Increase oven to 220°C and bake for another 8-12 minutes.
- Serve warm out of the oven.
Cook’s tip
Top cauliflower gratin fondue with herby breadcrumbs for an added crunch!
By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine
