Cheese Fondue for two

Preparation time is 20 minutes.

Ease of preparation is easy.

Yield: 2 servings

Ingredients

• 500 millilitres Mission Hill Chardonnay
• 500 grams Gruyere cheese – grated
• 250 grams Emmenthal cheese – grated
• 1 ounces Brandy
• 10 grams cornstarch
• 4 ounces broccoli florettes – blanched
• 4 ounces carrots – cut into bite size pieces – blanched
• 4 ounces cauliflower florettes – blanched
• 6 ounces red nugget potatoes – cut in half and blanched
• 21-25 prawns peeled and deveined
• 6 ounces raw chicken breast – diced
• 6 ounces raw beef striploin – diced
• 1 French baguette – cubed
• 1 bottle white wine

Directions

1. In a medium saucepan, heat the wine and gradually add grated cheese – stirring constantly until all cheese is melted. Add brandy. Add cornstarch that has been mixed with a splash of wine. Hold warm over a bain marie.
2. Arrange diced food in bowls and on platter. Keep raw proteins separated.
3. Pour cheese sauce into fondue pot. Pour approximately 1 bottle of white wine into another fondue pot. (Suggestion is to heat it prior to adding to the fondue pot to speed up the process.)
4. Light the candles/sternos underneath to keep the fondues warm.
5. Using fondue forks/skewers – put raw meats into simmering wine to cook (approximately 1-2 minutes). Be sure to check the chicken before eating.