DON’T LEAVE THE HOUSE

STAY IN WITH THE UL­TI­MATE COM­FORT FOOD AND BE SURE TO SPICE IT WITH SOME­THING SPE­CIAL

Life & Style Weekend - - MAGAZINE | BEST OF FOOD & WINE - WORDS: VICKI TAY­LOR

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.

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