This is a wonderful dish from the Piedmonte region of Italy. The name comes from bagno caldo which means "hot bath". It is made by combining butter, olive oil, garlic and anchovies. The mixture is heated and guests use wooden skewers or fondue forks to spear a variety of fresh vegetables which are dipped and warmed.
Beef is marinated soy sauce, green onions, brown sugar, sesame oil, ginger, garlic.
Serve with a selection of fresh tuna, prawns, chicken, broccoli cauliflower florets, baby sweet corn , snow peas and potatoes.
Sara Molton offers this recipe for a "Japanese" style fondue which in Japan is called Shabu Shabu. The term means "swish, swish" which is how you cook thinly sliced meats and vegetables. This is a fun family communal meal.