Three Course Fondue

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
Broccoli
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
Brownies
Marshmallows

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.