PACKING A PIZZA PUNCH WITH PUMPKIN
A MEMORY OF PLAYING WITH FOOD HAS INSPIRED A RETURN TO THE COMMUNAL DELIGHTS OF FONDUE
Iremember Mum telling us kids to ‘stop playing with your food – eat it!’ We weren’t picky eaters by any means. We would eat all the meat first and leave the vegies until last.
These days I think I play with my food more than I eat and I chuckle when I remember Mum growling at us.
So why do I play with food? It’s more about challenging my taste buds and seeing what flavours go together.
I’m going through a ‘fondue’ stage as I prepare to launch these on our winter lunch menu.
I have some beautiful spiced cheeses from Tasmania that are part of our lunch cheese boards and I’ve been thinking about other ways I can use them.
Recently I made a wicked wasabi and ginger fondue. It was to die for and it was my first attempt and I nailed it, even if I do say so myself.
Creamy, bitey, packed full of flavour and I wanted more and more. Although a little cheesed out now, I have other flavours that I am playing with too; truffle, chilli, blue, smoked, whiskey and caramelised onion. Watch this space.
I don’t have much of a sweet palette but as I have been telling customers about our new menu, they’ve been asking if I’ll be doing a sweet fondue.
Naturally they all seem to want chocolate! So, I’m adding that to the list and the research begins. I start off with a tried and tested recipe before putting my own ‘spicy’ spin on it. And when I mean spicy I mean adding sweet spices like nutmeg, Allspice and cinnamon, not chilli.
I found this recipe in my collection which I have tried before so I thought I would whet your appetite
Ensure you use quality milk or dark chocolate.