Keller’s Swiss, Indian, Oz Restaurant is only open for dinner, but while we were in Alice Springs Chef Keller invited us for a luncheon of  fondue.  There are many fondues and every chef has his own version and secret recipe. Chef Keller was nice enough to bring us into his kitchen and give us a demonstration.  

Here is Chef Keller’s recipe, enough for six guests:

4 cups white wine

3 tbsp chopped garlic

1 dash nutmeg

900 g Swiss cheese, grated

3 tbsp cornstarch

1 tsp baking soda

In a crock pot (earthenware) boil white wine with garlic and nutmeg. Add grated cheese mixed with cornstarch and stir continuously until melted. At the last minute stir in the baking soda. Serve with a lot of diced bread, dig in and enjoy.

Chef Keller is Swiss born and his recipe is influenced by his mother, who used to cook fondue for him when he was achild.  The secret in this version is the addition of cornstarch with the grated cheese and the final touch of baking soda.

Of course, the key to a good fondue is the quality of the cheese you use.  Chef Keller modifies his recipe for "local" palates, and "cuts the Gruyere with a milder cheese."  His recipe and our lunch rivaled the best fondue I have ever had -- that was in Luzerne, Switzerland where they use the very best Swiss Gruyere.  Imagine, being in the middle of Australia and having fondue to rival what I experienced in Switzerland? 

Congratulations Chef Keller, and a warm thank you for your time and generousity.