RED THAI FONDUE

Remove the rind from the cheese and grate it finely. Slice the garlic clove and place it in a fondue pot together with the lime leaves.

Bruise the lemongrass and add it to the pot along with the curry paste, rosé wine and cornstarch. Stir well to combine. Add the cheese and heat, stirring constantly, until the fondue is smooth, creamy and flows easily.

Remove the lime leaves and lemongrass. Season with a little salt to taste, if desired. Serve immediately and enjoy.

This cheese fondue combines a creamy Swiss cheese base with red Thai curry paste and lemongrass. Serve it with sides that complement its spicy flavour and add variety.

Bread and potatoes
Crusty baguette or hearty farmhouse bread provides a good contrast to the smooth fondue. Choose bread with a mild flavour so the cheese and spices can shine. Add small waxy potatoes to the table.

Vegetables for dipping
Blanched broccoli florets, mushrooms or pieces of bell pepper add colour and texture. Lightly cooked carrots or cauliflower work well too. Cook the vegetables until they still have a little bite and are easy to spear with a fondue fork. For a fresh addition, serve cucumber sticks or radishes.

Fresh and tangy sides
Cornichons and pickled pearl onions add a pleasant acidity that pairs well with the rich cheese. A simple salad is another fresh option, for example with cucumber, herbs and a light lime dressing. Keep the seasoning subtle so it doesn’t compete with the curry and lemongrass.

Drinks to serve with fondue
Serve the rosé wine used in the fondue alongside it. Its fruity notes complement the spices and bring freshness to the rich cheese. For a non-alcoholic option, try unsweetened tea infused with ginger or lemongrass.

A light finish
After the spicy fondue, a fruity dessert makes a refreshing finish. A bowl of mango and pineapple with a little lime echoes the exotic flavours. If you prefer something less sweet, serve orange segments or a light lemon sorbet.