SERVES 8 PREP 15 minutes COOK 15 minutes COST $1.40 a serve
INGREDIENTS
1 cup dry white wine
100g Jarlsberg cheese, grated
120g camembert cheese,
rind removed, chopped
1 cup grated tasty cheese
1 clove garlic, crushed
1 teaspoon mustard powder
3 teaspoons cornflour
Pinch mixed spice
1 bunch red radishes, trimmed,
halved lengthwise
1 bunch baby (Dutch) carrots,
trimmed, scrubbed
200g sugar snap peas, trimmed
16 grissini sticks
METHOD
1 Place the wine in a medium saucepan; bring to the boil. Boil for 5 minutes or until reduced by half. Add cheeses, garlic and mustard powder. Reduce heat to low; cook and stir for 5 minutes or until mixture is melted and combined.
2 Blend the cornflour and 1 tablespoon water in a small bowl. Stir into cheese mixture; cook and stir for 2 minutes or until the mixture boils and thickens. Season with white pepper. Place cheese mixture in a heatproof serving bowl (or a fondue pot). Sprinkle with mixed spice. Serve
fondue with radish, carrots, sugar snap peas and grissini.
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