DON’T LEAVE THE HOUSE
STAY IN WITH THE ULTIMATE COMFORT FOOD AND BE SURE TO SPICE IT WITH SOMETHING SPECIAL
Iremember mum telling us kids to “stop playing with your food and eat it”. We weren’t picky eaters by any means but we would eat all the meat first and leave the veg until last. These days I think I play with my food more than I actually eat it and I chuckle and smile 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 at the moment as I prepare for winter.
I have some beautiful spiced cheeses from Tasmania that are part of our lunch cheeseboards and I’ve been thinking about other ways I can use them. So, last night I made a wicked wasabi and ginger fondue. It was to die for, it was my first attempt and I nailed it if I do say so myself. Creamy, bitey, packed full of flavour and I wanted more and more. Although a little cheesed out at the moment, I have other flavours that I am playing with too – truffle, chilli, blue, smoked, whiskey and caramelised onion. Bring it on.
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 started off by trying and testing recipes before putting my own spicy spin on it. When I say spicy, I mean adding sweet spices like nutmeg, allspice and cinnamon, not necessarily chilli.
I found this recipe in my collection which I have tried before, so I thought I would whet your appetite.