Everybody loves a fondue. It might sometimes go out of favour, but it always returns. By adding a little of your favourite whiskey we are sure to create a new classic for your friends and family. Kāpiti Gruyere has a brilliant flavour for the fondue and offers that sweet, nutty finish. It has an incredible melt and a salty finish, perfect with fried seafood and creole cuisine.
- 1ea garlic clove, halved
- 250g Kāpiti Kowhai Gruyere Cheese, grated
- 250g Mainland Vintage Cheddar, grated
- 2 tbsp cornflour
- 60ml your favourite whiskey
- 150ml white wine
- 1 tsp thyme, finely chopped
- Cracked pepper
Add the grated cheese, cornflour and garlic to a pot and cook on low for about 5 minutes until the cheese starts to melt.
Add the wine and whiskey, then whisk until fully melted and everything is nice and smooth.
Add the cracked pepper and taste. Keep warm or refrigerate for later use.
- 150g pre-cooked cockles/clam meat
- 150g plain flour
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1 tsp Moroccan seasoning
- 1 tsp salt
- Cracked black pepper
Mix everything except the cockles together to make a flour mix that should be the colour of a setting sun.
Toss the cockles in the flour and sieve to shake off excess flour. Add to a deep fryer and cook at 180°C until crispy and golden. Season and serve.
Ramara Dough Balls
- 250g 00 flour
- 10g dried yeast
- 1 tbsp olive oil
- 200ml warm water
- 1 tsp sugar
- 1 tsp thyme, chopped
- 1/2 tsp salt
- 150g Kāpiti Ramara
Add the yeast and sugar to the warm water and leave for 5 minutes in a warm place until the yeast is activated.
Add the yeast mixture to the flour along with the olive oil, salt and thyme and knead into a dough until smooth, leave covered in a warm place for 15 minutes before rolling.
Take 20–30g pieces of dough and roll them out into 2cm thick discs. Place a little ramara cheese inside each disc before folding and rolling into little dough balls. Leave aside for another 10 minutes before cooking.
Cook in the deep fryer until lightly golden brown and fluffy, add to a ball and season with a little olive oil salt and pepper.
Chef Danny Simpson
Add some slice pickled onions for a fresh and sour kick.