Fondue originated in Switzerland as a way of using up hardened cheese. Deriving from the French verb fondre, meaning “to melt”,fondue was a classic peasant dish. Accounts vary on how fondue was originally created. Traditional fondue is made with a mixture of Emmenthaler and/or Gruyere cheese and wine, melted in a communal pot. Cherry brandy is added to the melted mixture, which becomes a dip for pieces of stale bread and crusts.
French gastronome Brillat-Savarin mentioned fondue in his 19th century writings, but fondue really hit its heyday in 1956, when chef Konrad Egli of New York’s Chalet Swiss Restaurant introduced a fondue method of cooking meat cubes in hot oil.The chocolate fondue followed in 1964 as another way of indulging in something delicious.
Date: Saturday, 13 May 2017
Venue: Anglican Church Hall
56 Racecourse Rd, Ascot
Cost: Members $32–Non-Members $40
Children under 15: $1 per year of age.
The price includes fondue, coffee and dessert.
Drinks can be purchased from the bar. Please note no B.Y.O.
RSVP: By 29 April 2017
José Jungo, Phone / SMS 0419 900 486
Payment required by 29 April.
Pre-paid bookings only, with 2 options
1 - EFT Direct Bank payment: Westpac, BSB 034-002
Account No: 708 120, Swiss Society of Queensland
Please put with your name into the description.
2 - Cheques payable to: Swiss Society of Queensland
PO Box 3240, Newstead Qld 4006, with your name at the back.
Groups of 4 and more, including children, will receive allocated seating.
Please send us the full name of every participant, including children’s names and age.
Please let us know if you can bring a cheese fondue caquelon when you book.
A child minder will be available if there are more than 5 children age 3 to 10
Disclaimer: Published information does not necessarily reflect the opinions of the
committee nor is the club liable for any expenses due to errors or misleading
information. Copyright © 2016 Swiss Society of Queensland Inc. - All rights