If we say the words ‘melted cheese’ what’s that doing to your mouth right about now? Salivating? We thought so.
Fondue (that hot bowl of melted cheese goodness) was officially named a Swiss national dish back in the 1930s as a way of increasing cheese consumption. We know, why weren’t people eating eating enough cheese? Anyway…Pretty much a staple on any trip to Switzerland, you’ll soon discover that you can fondue pretty much anything if you put your mind (and heart) to it. And to be clear, we're not just talking about dipping all manner of things into cheese (although that's probably our favourite), but also chocolate, and every dipper you can think of.
These are our 12 favourite things you absolutely have to fondue…
OBVIOUSLY. The matriarch of any good fondue, cheese is your number one essential item. Gruyere and Emmentaler are both pretty awesome fondue makers, but any decent Swiss cheese will do. Want to make your own at home? Check out this recipe.
Sourdough, rye, pumpkin, ciabatta, garlic. Whatever your weapon of choice, once you’ve dipped your bread into that oozing pot of melting cheese, life won’t be the same ever again.
Whether dipping in cheese or frying in a hot oil fondue, these little balls of goodness pack a mighty punch.
Diced steak in a hot oil fondue – ermahgerd. We don’t really dig the steak and cheese vibe purely because the cheese overpowers the steak. Steak in a hot oil fondue allows you to cook the meat exactly as you like it – blue, bloody, medium, or well done.
Fresh mushrooms, red peppers, zucchini chunks, cherry tomatoes, broccoli florets – mix up your veggie skewer with all your favourite healthy treats then undo any nutritional goodness whatsoever by dunking them straight into cheese heaven.
Potato cubes or wedges
Dice and pre-fry your potato cubes for the perfect dipper to cheese fondue. Or, cut them into wedges, pierce with a skewer and leave in a hot oil fondue until crispy and golden. Then maybe sprinkle with a little cheese because really, melted cheese is everything.
Oh here come the deserts. But first, what should everything in the whole world (including yourself) be dipped in at least once? CHOCOLATE. Requirements include a big pot, some cream and a truck load of chocolate to make this God given gift. This recipe makes us drool. Also, white chocolate or caramel salted fondue – holy smokes.
Just in case the cheese fondue main and chocolate fondue desert wasn’t calorific enough, chuck in a few brownies to get the cholesterol levels at an all-time high. Dip these bad boys in your chocolate fondue and savour every last mouthful.
You’ve melted them on bonfires but have you ever dipped a marshmallow in rich, melted chocolate? The heat melts the marshmallow just enough that it becomes a sugary, oozy mouthgasm and we know you like the sound of that.
Kind of like the infamous New Zealand chocolate-covered pineapple chunks candy but way, way better. The zingy taste of the pineapple is the perfect balance to the runny chocolate, just watch out for drippage.
Oh hell yes. Dice up your bananas and stick them in a container in the freezer overnight, then bring them out just before serving so you can easily skewer them. The chocolate will melt the frozen banana just enough that you get the very best of both flavours.
Chocolate or cheese, DIP DIP DIP – you won’t be able to resist!