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Whisky Fondue

When I appeared on the Canadian TV show The Social, I met chef and food stylist Sandra Watson. ‘I think I have a recipe you might like,’ said Sandra as we sat talking food after the show. When she told me about her whisky fondue, I knew it would become a regular dish back home on the island. The warmth of the whisky complements the strong cheese flavours, and the caramelized shallots bring the perfect sweetness to the dish. Thank you, Sandra!



  • 2 banana shallots
  • 2 tablespoons butter
  • 250ml (1 cup) chicken stock
  • 250g (9oz) Emmental
  • 250g (9oz) Gruyere
  • 250g (9oz) Brie
  • 20g (3/4oz) cornflour
  • 50ml (3 tablespoons + 1 teaspoon) whisky
  • Freshly ground pepper


  1. Chop the shallots lengthwise and fry in the butter over a low heat for about 20 minutes until golden brown.
  2. Pour the chicken stock into a Dutch oven and bring to a gentle simmer. In a bowl, grate your Emmental and Gruyere cheeses, remove the rind of the Brie, slice into cubes and sprinkle the cornflour on top and coat thoroughly.
  3. Stir the cheese into the stock in batches until the cheese has melted and the fondue is smooth; you can add more stock if needed.
  4. Stir in the whisky and caramelized shallots, grind in some pepper and serve in a fondue pot with baby potatoes, crusty bread and pickled vegetables.

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