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Bagna Cauda
A warm dip from the Piedmonte region of Italy. It is made by combining butter, olive oil, garlic and anchovies. The mixture is heated and used warm to dip fresh vegetables.
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Green Garlic Bagna Cauda
This bagna cauda (hot bath) is adapted from the traditional northern Italian dish that calls for regular hard garlic cloves. Because the green garlic is milder, you can use more of it!
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Sel Gris Wine Fondue
Serve with a selection of fresh tuna, prawns, chicken, broccoli cauliflower florets, baby sweet corn , snow peas and potatoes.
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Thai Coconut-Lime Fondue
This fondue is flavorful alternative to the more fat-ladden cheese or hot oil fondues and uses a chicken stock and coconut based broth.
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