Three Course Fondue

Recipe By:Zola Nene


  • fresh fruit
  • 1/2 tsp salt
  • 100 ml cream
  • 4 tbsp golden syrup
  • 1 cup brown sugar
  • 1/2 cup butter
  • sugarsnap peas
  • broccoli
  • Sliced chicken
  • sliced beef
  • Noodles, blanched
  • 1 tbsp sugar
  • 2 tbsp coriander, chopped
  • 2 tbsp five spice seasoning
  • 1 stick lemongrass, bruised
  • 1 thumb-sized fresh ginger, sliced
  • 2 garlic cloves, sliced
  • 2 red chillies, halves
  • 2 tbsp soy sauce
  • 750 ml chicken stock
  • 1/4 cup tomato juice
  • 3/4 cup dry white wine
  • 1 large garlic clove
  • 2 tbsp flour
  • 150 g gruyere cheese, grated

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

Starter – Tomato Cheese Fondue   
For dipping: Bread cubes

  1. Toss the cheese with the flour. 
  2. Rub the interior of a medium saucepan with the peeled garlic then place over medium heat and add the wine and tomato juice. 
  3. Bring to a simmer and add the cheese mixture, one handful at a time, constantly whisking.
  4. Stir over low heat until smooth and cheese is melted and bubbling. 
  5. Transfer the cheese mixture to a fondue pot and you are ready for dipping. 

Main Course – Asian Broth
For dipping:

Noodles, blanched
Sliced beef
Sliced chicken
Sugarsnap peas

  1. In a pot, combine the stock, soy, chillies, garlic, ginger, lemongrass, five spice, coriander and sugar then bring to the boil. Transfer to a fondue pot, then poach your items in the stock.

Dessert – Salted Caramel sauce

For dipping:
Fresh fruit

  1. Melt butter in a saucepan.
  2. Add the sugar, syrup and heavy cream and whisk constantly over medium heat until sugar is dissolved.
  3. Bring to a boil and allow to boil for 2 minutes.
  4. Transfer to a fondue pot, then dip away.