Don't mind if I (fon)due...

We think you will be hard pushed to find someone in this world who doesn't love cheese. Or bread. Or dipping warm bread in warm melty cheese *drools.

And if savoury isn't your vibe, are you really going to say no to melted chocolate and assorted dip-ables? ("dip-ables" - definition: morsels perfect for dipping).

We have one word for you: Fondue.

We have included a couple of basic recipes to get you started, give them a whirl and see if you become an instant fondue tragic. Check out our Ceramic Fondue Set (so cute and totally giftable by the way), before fully committing to the gas burning, cast iron, big daddies of fondue (Le Creuset, we're looking at you!).

Let's start with a classic shall we?

CLASSIC SWISS FONDUE

INGREDIENTS

450g Gruyère cheese (grated)

250g Emmental cheese (grated)

1 garlic clove, peeled

1 cup of dry white wine (such as Riesling or Chardonnay) 

1 tbs corn flour

Juice of half a lemon

Black pepper, to taste

Nutmeg, to taste

*If you invest in a cast iron fondue pot, this recipe can be made directly into the pot. If experimenting with a small ceramic pot such as the one in our store, make your fondue on the stove and then decant into the pot as required.

METHOD

Slice the clove of garlic in half and smear the cut side all around the inside of your fondue pot.

In a saucepan, over low to moderate head, combine the grated cheeses, wine and lemon juice until the cheeses begin to melt. Mix the corn flour with a tablespoon of cold water to form a slurry, and add it to the mix. Stir for around 5 minutes until smooth. As soon as the mixture is melted and smooth remove it from the heat, if you overcook it, it will become stringy (still tasty, but not aesthetic, darling). Add a pinch of nutmeg, and some freshly cracked black pepper to taste, stir and serve straight away. Serve with warm pieces of sourdough or baguette. Best enjoyed with a glass of wine fireside. You can thank us later.

And for the chocolate fiends out there...

CHOCOLATE FONDUE

INGREDIENTS

300g semi-sweet chocolate (we love Callebaut Dark Callets)

3/4 cup thickened cream

30g unsalted butter

1/2 tsp vanilla extract

1/4 tsp instant espresso powder

Pinch of sea salt to taste

METHOD

Place callets and butter together in a heat proof bowl.

In a separate saucepan, slowly bring the cream to the boil. Pour it over the chocolate and butter and let it sit for 30 seconds, and then stir until glossy and smooth. Stir in the vanilla, espresso powder and salt. Trust us, even a coffee-hater will not taste the espresso powder in this recipe, the espresso adds depth of flavour by bringing out the chocolatey-ness of the chocolate. Pour into your fondue pot and eat immediately! The fondue will thicken as it cools (tip: it refrigerates well and can be melted again to enjoy later, be it unlikely that there is any left over in the first place!). We love to enjoy our choccy fondue with fresh strawberries, marshmallows, banana bread and pretzels.

What are your favourite fondue dip-ables? Tag us in your creations!

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