My only word of advice regarding Cheese Fondue is that if you following it with a super rich piece of mud cake for dessert you will feel sick. I guarantee it!
A group of hungry food bloggers gather at JPB Restaurant at the Swissotel to celebrate the end of Viv's exams...and also the glory that is fondue! For once the ordering process at our food blogger catch up is simple - five pots of fondue please, to share amongst the ten of us.
When the flame of our fondue burner is lit it is an exciting moment as that means...here comes the cheese! The cast iron cauldron contains some pungent (ok, stinky) cheese - the fondue is a mix of Gruyère, Emmental (aka Swiss Cheese), Racelette and a splosh of white wine.
Probably more dazzling than the sight of a pot of molten cheese bubbling away is selection of items for dipping. Crusty bread traditionally accompanies the fondue pot (fondue was a way to use up old cheese and bread back "in the day"), but I know my diet is out the window when plates of buttery, boiled potatoes and kransky sausages are also laid before us. Seriously - I didn't realise a kransky could be any worse for the arteries until I realised it can be dipped into cheese fondue!
A plate of gherkins and pickled onions are intended, I think, as a relief from cheese overload, but you know what? They taste pretty good dipped into the fondue!
And as for the chocolate mud cake, Viv was lucky enough to win this monster artisan cake and brought in a piece of each of us to try. It was amazingly moist and rich, just not the best finish to a Cheese Fondue Party!
JPB Restaurant is located within the Swissôtel Sydney. You'll find the restaurant at Level 8, 68 Market Street, Sydney (above Myers). Phone 9238 8888.