Fondue

In the past the best idea seems to be to break up the fondue fun into two chunks - cheese and chocolate. Think of it like a main course and dessert! This page will have a brief description of how the fondue will work, so if it's detailed recipes or stupid fondue traditions that you're after, Google is a much better place to look (although, if you find out something truly wacky about fondue, I would quite like to know).

Fondues I and II: Cheese

The cheese is the savoury fondue, so suitable dip ingredients are - and this list is far from exhaustive - bread (all kinds, crusty works best 'cause your fork has something to hang onto) and vegies. One of the cheese fondues will be traditional (with Emmental and Gruyere) and the other will be freaky and experimental.

Fondue III: Chocolate

Yes, I'm a chocolate snob. Maybe it's genetic. Put it this way: we won't be melting down a packet of TimTams or an economy-sized bar of Cadbury Rum 'n Rasin. A better chocolate also produces a better result (I'm guessing it has something to do with the amount of milk stuff in the bar). Things to dip include strawberries, dried apricots and mashmallows. Again, this list is not exhaustive, so have some fun being creative.