Mothers Day Recipe – Maggie Beer’s Cheese Fondue with Rye Bread

By Michelle Perkins

Mothers’ Day is fast approaching, and for some you it means being spoiled for the day and for others doing the spoiling. Either way there is always lots of hugs, wine (or bubbles!) and love to be shared on Mothering Sunday.

The origin of Mothers’ Day can be traced back to the Greeks and the Romans where it was a celebration of the ‘Mother Goddess’.

Keep with tradition and treat your Mum like a Goddess with this wonderfully decadent recipe from one of our most famous Australian cooks (and Mums!), Maggie Beer

What I love about this recipe (aside from the incredible flavour) is that is really easy to make!  Which leaves more time to spend with Mum.

I serve this with lovely crusty bread and cherry tomatoes, but you could also try pickled onions, roasted button mushrooms or even some cured meats.

I am going to be away for Mother’s Day this year, so I will take the opportunity now to tell my Mum just how much I love her and to thank her for being such a wonderful Mum who has loved and supported me my whole life.  Without such a wonderful role model in my life I doubt that I would be the person I am today.  As we grow older our relationship changes from parent and child, law maker and law breaker, to friends – one thing never changes and that is she is quite simply My Mum. Thank you Mum for being just that.

(Original recipe from: http://www.maggiebeer.com.au/recipes/cheese-fondue-with-rye-bread)

Ingredients:

1 clove garlic

65ml brandy

3 tspn cornflour

150g gruyere

150g raclette

100g sharp matured cheddar

200ml dry white wine

Freshly ground black pepper (to taste)

A pinch freshly grated nutmeg

25ml pernod

1 loaf rye bread about a day or so old

Method:

Slice the garlic in half and rub the inside of a heavy based saucepan or fondue pot. Then mix the brandy into the cornflour and set aside.

Melt the cheese and white wine together over a low heat, stirring occasionally. Once the cheese has melted add the cornflour mixture and stir vigorously. Continue to cook for a few minutes. Add the black pepper, a little grated nutmeg and the Pernod, stir to combine and continue to cook over a very gentle heat until the cheese mixture totally combines.Slice the rye bread into bite size cubes, place in a serving dish and serve with the fondue.

NB: pernod is an aniseed flavoured liquor

WINE MATCH:

Perfect with either of this month’s wine club wines. First choice would be the fresh, lemony Bimbadgen Estate Semillon 2012, but if you have to make it red the Omrah Cabernet Merlot 2010 is a damned fine partner for it too.