It’s the final countdown! This week I went hard knowing there isn’t much time left of travelling. Soon I wont be able to justify ordering take out all the time, or eating so much good (carby, greasy, sugary) food. It will be back to a tight budget. I made a recipe of my own this week that I’ll share… it’s too good not to. I had some great wins and some fails too. Let’s go.

Switzerland

Ah the Swiss: so efficient, so punctual and so cheesy. When your travelling to Switzerland for a meal there must be cheese involved. Lots of cheese. So cheese fondue is the natural result. Trust the Swiss to make our fondue dreams achievable by creating a heat and go bag of dipping goodness. I picked up that little winner from a deli at the shopping centre.

The only problem was we didn’t have a fondue set… but we were resourceful. I thought ‘how can I keep cheese warm’ and the answer was ‘what about if we use the camping stove?’ And so we did. There in our little living room, we had our stove on the coffee table and we sat around it dipping bread, pickles, apple and cauliflower into bubbling melted cheese. Then I thought to myself, what a wonderful world.

Now you may be thinking that fondue is the least COVID-19 friendly food to exist. Well that is only true if you don’t abide by the fondue etiquette. Yes, I looked it up, so I was well informed. Here are few key points:

1. Never drop any thing into the fondue (fishing it out is not acceptable)

2. Always use your teeth to remove the food from your utensil (nobody wants your backwash)

3. Wash it all down with a glass of white wine as it is believed to help with digestion (not that you need a reason)

• Cuisine: Swiss
• Dish/es: Cheese fondue with bread, pickles, apple and cauliflower (tried to healthy it up a bit)
• Company: House mate