PACK­ING A PIZZA PUNCH WITH PUMPKIN

A MEM­ORY OF PLAY­ING WITH FOOD HAS IN­SPIRED A RE­TURN TO THE COMMUNAL DE­LIGHTS OF FONDUE

Life & Style Weekend - - WELCOME - WORDS: VICKI TAY­LOR

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

PHOTO: COOK’S IL­LUS­TRATED

En­sure you use qual­ity milk or dark cho­co­late.

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