ON THE WAT TO WELLINGTON

So I am on my way to Wellington and going to pass a few cheese shops and wineries, I was thinking about doing a stunning mixed South African cheese board with some crusty bread and maybe a few cured meats to go with a few glasses of wine for lunch today and then as a light dinner - ha ha a rich and creamy cheese fondue with some giant garlic croutons, some crispy chicken fillets and some more glasses of wine.

RECIPE:

Cheese Fondue

500g cheese - gruyere, emmenthaler
5ml mustard powder
100ml white wine
2.5ml salt
2.5ml white pepper
100ml cream

Method:

In a double boiler heat the wine and mustard powder, slowly start adding the grated cheese until it starts to melt, then add the cream and seasoning and leave over a low heat.

Make a platter with some garlic croutons, crispy chicken and whatever else you would like to dip in.

Serve with a nice glass of red wine.

In a double boiler heat the wine AND