Fondue is a vintage classic, and the perfect party dish! Rich with flavour and lots of fun.

Serves 4-6 Prep Time 20 Minutes Cook Time 20 Minutes


400g gouda cheese, grated (we love Food Snob)

2 Tbsp cornflour

200ml dry white wine (we love Ara Wines Chardonnay)

1 tsp minced garlic

Juice of ½ lemon

1 tsp wholegrain mustard


To serve:

Biersticks (we love Hellers)


Baby carrots (we love Wilcox)

Raw broccoli




  1. In a bowl, toss together the cheese and cornflour, making sure that the cornflour has coated the cheese.
  2. In a pot, combine the wine, garlic and lemon juice. Set on a medium heat and bring to a simmer. While stirring, add the cheese into the wine mixture, and mix until completely melted and smooth.
  3. Once smooth, stir in the mustard and season to taste. Pour into a fondue pot if you have, otherwise you may need to bring the fondue back to temperature occasionally.
  4. To serve, cut the biersticks into pieces, then dip into the fondue along with the crostini, carrots and broccoli.
Print Friendly, PDF & Email


Please enter your comment!
Please enter your name here