Recipe Tip: Swiss Cheese Fondue

Instructions

1. Step 1

   Rub the inside of the fondue dish (called a caquelon) with the clove of garlic (this step is optional, according to taste).

2. Step 2

   Gently heat the white wine in the caquelon.

3. Step 3

   Add the two types of cheese and the cornflour and mix to combine.

4. Step 4

   Put the caquelon over medium heat and mix, stirring constantly, until the cheeses have melted. Don't let it overheat.

5. Step 5

   Enjoy with bread or potatoes in a nice round.

6. Step 6

   Pasta alla Norma In the cookbook 'Globi's Italian Cuisine', star chef Gualtiero Marchesi tells how to make this classic pasta dish of aubergines and tomatoes. And if you thought this dish was named after a person or city, Gualtiero sets the record straight... Pasta

7. Step 7

   French Onion Soup A French classic that is guaranteed to please- you really can't go wrong with a rich, flavourful soup topped with melting cheese, after all. This rendition is from the new cookbook 'Hot Cheese' by Polina Cheznakova. Soup

8. Step 8

   Leek Quiche with Chives In his cookbook 'Pure Freshness', Andreas Caminada explains how to make vegetarian leek quiche in a simple but refined way. If you like alliums, you will love this dish! Starters

9. Step 9

   Cheese Ravioli with Creamed Salad and Truffles These cheese ravioli (called kasnudeln) are a speciality from Carinthia in Austria. Top chef Hubert Wallner shares his deluxe version and shows how to make, fill and properly crimp the dumplings.

10. Step 10

    Vegetarian Stuffed Bell Peppers with Mountain Cheese and Couscous Fresh from the oven: top chef Max Stiegl from the Gut Purbach restaurant in Purbach am Neusiedlersee in Austria, shares his recipe for stuffed peppers. Recipe from the new Falstaff cookbook. Vegetarian