We know there’s no wrong way to fondue (you fondue you!), but this take is just slightly more new. Instead of setting out broccoli, consider steamed baby bok choy, rather than grapes and apples, sliced figs and dried apricots are lovely dipped in fondue, and treviso is milder than radicchio but so much more flavourful than head lettuce. And, in addition to these updates, why not upgrade too? Swap chicken breast cubes for seared steak slices, button mushrooms for grilled asparagus, and instead of bread… what about mini crab cakes? It would make for the most memorable fondue night, and no one will complain, especially served alongside the very good, go-to cheese fondue recipe below. Watch how it comes together in this video, the recipe follows.

In a medium saucepan, over medium heat, whisk together the cornstarch and wine. Continue whisking until warmed and beginning to thicken. Then add the grated cheese, ¼ cup at a time, and allow the cheese to melt for a few seconds before each addition. When the cheese is melted and the fondue is smooth, add the alcohol if using and whisk to combine.

Cut the garlic clove in half lengthwise and rub the cut sides on the inside of a fondue pot, then light the element and place the fondue pot on top. Arrange the dippers around base, and pour the prepared cheese fondue into warmed pot and enjoy.

Yield: Makes 2 cups of cheese fondue, or 6 servings