Fondue Starter Kit
Fondue Starter Kit is everything you need in your hand to get Fondue in the middle of your dining table. Here’s what you get for ¥500
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- Fondue Pot – CLICK HERE and see that we sell this separately for ¥150
- Fondue Pot Fuel – CLICK HERE and see we sell this separately for ¥25
- 600g of Jarlsberg Cheese – CLICK HERE and see that we sell this separately for ¥180
- Somerdale 4 cheese gift pack – 4 x 160g pieces of cheese. CLICK HERE We normally sell this for ¥188.88
- 1 bottle of Romisa Chardonnay – we sell this separately for ¥108.88
- 1 bottle of African Whisper Sauvignon Blanc – we sell this separately for ¥88.88
Total bundle value of ¥741.64. Buy them all together in a bundle for only ¥500!
As an added incentive – anyone that buys our Fondue Starter Kit is eligible to join our Fondue Lovers WeChat Group where everyone shares ideas, recipes and suggestions with other Fondue Lovers.
This bundle price includes all your postage and packing.
How to get started with your Fondue Kit – CLICK HERE for some simple instructions
Other Fondue Lovers
Adam and Jesse – Shenzhen
We opted for a classic 1:2 ratio of wine to cheese. 300ml white wine. 600g of cheese. With 440g of Jarlsberg cheese and 160g of Champagne Cheddar from the 4 Cheese Selection pack. Lemon juice, corn starch, some nutmeg and a tiny bit of pepper. We decided to try and be as “local” as possible so we tried out some local steamed bread, the local pan-fried bread, local sausages, some local pickled garlic and a bunch of fresh vegetables.
The process of preparing the Fondue was actually very easy. 10 minutes of preparation to grate the cheese and wash the vegetables. About 15 minutes of time to warm the wine and melt in the cheese. (Most recipes suggest to add the cheese in gradually. We just threw it all in on top of the warmed wine and there was no problem with that!) Then we were ready for an hour of cheesy indulgence.
The only mistake we made was the choice of wine. The person (who shall not be named, for fear of shaming him) who was tasked with bringing the wine brought semi-sweet white. It wasn’t a terrible choice and the end result was still edible – but it would have been significantly better with a dry white wine. We had to fix the wine on the fly with Campari to take away the sweetness.
Lesson learned. For our taste preference, it absolutely should be dry white wine for both the Fondue and to drink alongside it.
Sue and Family – Wuxi
Our fondue evening was a roaring success! Our boys reckon this is the best meal I’ve ever prepared for them. We used the Jarlsberg cheese with blue Stilton and the African whisper wine and our dishes comprised of the following: Fried potatoes, prawns, asparagus, bacon, asparagus wrapped in bacon, sausages, mushrooms and steak strips. We also added some fresh crushed garlic to the dishes while preparing them. The flame is a perfect heat as we prepared it inside at the dining room table and we give this meal and idea a solid 10/10. Thank you for the amazing idea. We’ll be doing this as a regular event at our house for sure.
Karen and Jonathan – Jiangsu
We had the fondue on Sunday, the recipe was 350g Jarlsberg, 100g Comte and 150g sharp cheddar. This, with the wine and brandy, made quite a sweet fondue. We reheated it last night and only used cheddar to top it up (and a splash of wine) and this balanced out the flavour more to our tastes. So that’s a good tip for anyone from our experience. Brandy can make it a little bit too sweet, so if that’s not to your liking, skip the brandy for sure.
In all, it was a nice evening for us. A much more sociable way to eat dinner for sure and it was really good fun. That’s our spread down there in the picture below – dead centre.
Henry and Bin Bin – Guangdong
Being Danish and a cheese and wine lover, I was keen to try this as part of the Fondue Pilot group (AKA “guinea pigs”) and I’m happy to say it was a good decision. The process to make the Fondue was surprisingly easy. A bit of time before to prepare some meat and vegetables so maybe 40 minutes altogether. We chose a mixture of meat and salad vegetables and it works really well for us.
I’d be keen to try other combinations of cheese next time and perhaps a few drops of sesame oil in the fondue, or some garlic salt.
That’s us down there on the photo below – one picture down from top left.
Tim and Helen – Guangdong
As a Texan, there was little surprise that there was going to be steak in our fondue. We added some salad vegetables and some toasted french bread. The texture of the toasted bread does make a really interesting difference. I know that traditionally the Swiss would use hard or stale bread so this was our way to try and replicate that.
I think the quality of the cheese is really important with Fondue and the quality was here. I could imagine this might be a bit ghastly if it was prepared with those cheap processed cheeses. Jarlsberg and Comte were EXACTLY what was needed here.
Pierre – Jiangsu
Cheese and wine in most combinations is something I’m all over. I was happy to see this deal become available – it just needed barbecued meat and I was more than happy to bring that to the table. We went for steak, boerewors, roasted potatoes and homemade meatballs. There was some bread involved in there somewhere too. Great night. Great meal. This is our new monthly social for sure. That’s our spread down in the photo below. Top center.
We ate our fondue with apples, a sourdough onion loaf, broccoli and cherry tomatoes. It was a lovely date night at home, and we have supplies left for another. The only thing that was a little tricky was keeping the fuel lit (we were outside on our balcony). We will definitely recommend this kit to others.
Kayne – Guangdong
What a wonderful kit. The taste of the fondue was rich and absolutely delicious. The quality of the kit was above and beyond expectations. We simply added some vegetables, some bread and some beef and it was a perfect meal. That’s me down there in the photo below – second in from the left
Frank and Family – Guangdong
I’m crazy about cheese so this was a no brainer for me. Loved it, and will be doing this again.
Here are some pictures shared from our friends in the Fondue Club