A fondue is a dish that has been designed to be shared and as such, it encourages interaction, and is ideal to warm up any cold winter nights. It’s simple to make, social and heart-warming – all reasons that make a fondue the ideal choice for your next dinner party.

The word fondue comes from the French word “fonder”, which means to melt, and it refers to a meal that is cooked at the table with its own heat source. Before fondue parties became all the rage in the ‘70s, they were considered a complicated and most exotic European meal, served only in expensive restaurants or high society affairs. Today the fondue has made a comeback once again, and they are surprisingly easy to make if all the ingredients are on hand.

Dating back to the 18th Century, the fondue is of Swiss origin and comprises melted cheese, generally Gruyere and Emmental, spiked with wine. This concoction is served in a heated pot, along with cubes of bread.

Alternatively, a fondue can also comprise boiling oil, accompanied with cubed pieces of beef that can be cooked in the hot oil – commonly known as a fondue bourguignionne. The meat can be skewered with various vegetables, such as sliced mushrooms and cubed potatoes for example, and cooked together. Once the meat is cooked, you can dip it into various dipping sauces presented in small ramekin-type dishes.

And lastly, the chocolate fondue is the ideal way of ending a fondue evening – serve a ganache mixture of cream and melted chocolate with a variety of fruit chunks as a dessert fondue. You can use dark, milk or white chocolate.

To get started, you will need a fondue set, comprising a fondue pot, some skewers and a heat source and pot stand. Fondue pots are specially designed with a very heavy base to promote an even heat distribution and heat retention – ensuring that the cheese will melt to the proper consistency and that it won’t burn. The best fondue pots are made of earthenware, glazed ceramic or enamelled iron. The pot fits on a purpose-made stand that hosts a small burner underneath it, which needs to be filled with mentholated spirits. The burner should be placed on a bread board or large plate-like stand to protect the table from any heat or spills.

Here are some classic fondue recipes for you to try at home:

The classic cheese fondue

Ingredients:
1/2 tablespoon butter
3/4 cup shallots, minced
1/4 teaspoon sugar
1 garlic clove, halved crosswise
1 and 1/2 cups dry white wine
2 teaspoons kirsch (a clear cherry brandy), or cognac
1 tablespoon corn starch
2 cups Emmental cheese, coarsely grated
2 cups Gruyère cheese, coarsely grated salt
white pepper
nutmeg

Method:
1. Melt the butter in a heavy medium skillet over medium heat. Add the shallots and sugar; sauté until shallots are caramelised, about 8 to 10 minutes.
2. Rub the inside of a heavy medium sized saucepan with the garlic and then discard.
3. Add the wine to the pot and bring to a gentle simmer over medium heat, and then stir in the kirsch. The wine mixture should barely simmer, but must be at a simmer for the cheese to melt properly.
4. Place the shredded Emmental cheese, Gruyère cheese and cornstarch in a sealable plastic bag. Shake to evenly coat the cheese with the cornstarch.
5. Add the shallots to the wine mixture.
6. Gradually add the cheese to the wine mixture. Add handfuls at a time, stirring until the cheese melts and is smooth before adding more. (Increase heat slightly if cheese is not melting, but make sure not to boil.).
7. Season with salt, white pepper and nutmeg (a couple dashes of each). Transfer the cheese mixture to a fondue pot.

Note: To make the fondue alcohol free: Replace the wine and kirsch with 3/4 cup chicken stock, and 3/4 cup milk.

Fondue Bourgiugnonne

Ingredients:
1kg beef tenderloin cut into 1cm to 2cm cubes
3 cups vegetable oil
salt
pepper

For the dipping sauce:
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons horseradish
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Method:
1. To make the sauce, combine the sour cream, mayonnaise, horseradish, lemon juice, salt and pepper in a bowl. Set aside.
2. In a fondue pot over medium-high heat, heat the oil until it registers approximately 180°C on a deep-frying thermometer.
3. Transfer the pot to a fondue burner with a high flame.
4. Have guests skewer the beef with a fondue fork, and season with salt and pepper, if desired. Allow guests to cook the meat to their liking. Serve with the horseradish sauce.

Note: For a healthier version, replace the oil with a beef broth. Other meat can be used, such as chicken, pork and ostrich for example, as well as a variety of dipping, such as mustard, barbecue, tomato sauce, and so on.

Readers' Comments Have a comment about this article? Email us now.

I would suggest that the idea of wine as a fondue ingredient is somehow disreputable is a bit inaccurate.

By the time the wine has cooked in the cheese it’s almost impossible for any alcohol to remain. Unless you add it later, of course.

We never add kirsch as it makes, we feel, the fondue bitter. Some people use kirsch as an accompanying drink. I believe in French it’s called a “coup de milieu”! The knock or blow in the middle.

This stricture against the idea of wine is a bit silly and irritating. It’s almost as though its very use is degenerate! – Bev Whittaker