As I’m married to a Swiss, a traditional fondue is something we always make in winter. It’s easy, delicious and great for a casual get together. Start with a platter of cold cuts and cornichons (prosciutto and bresaola are closest to the rohschinken and bündnerfleisch you’d have in Switzerland, you can find them at Brot & Wurst in Narrabeen) and finish with coffee and Swiss chocolates. Although the Swiss love their chocolate, they don’t traditionally melt it and dunk strawberries into it; in Switzerland, fondue is always made with cheese, though the types of cheese and alcohol vary from canton (state) to canton. This is the classic fondue from Franz’s home canton of Bern. Formaggi Ocello sells the sometimes hard to find Vacherin Fribourgeois, but if you can’t get your hands on it, use Emmenthal or Heidi Tilsit instead. There are a few rules to eating fondue: drink only white wine, schnapps (eau de vie) or tea (never water, beer or red wine or you’ll end up with indigestion), at the table stir the fondue clockwise, and anyone who drops their bread into the pot must buy a round of drinks or kiss the person to their left. A Swiss fendant would be the perfect match – it’s not easy to find any Swiss wine in Australia, but the naturally-made Mythopia Jadis (a blend of traditional varietals fendant, reze and sylvaner) is imported by Enoteca Sydney. A Guete (that’s bon appetite in Swiss).
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