1 medium sourdough cobb loaf
olive oil spray
½ cup white wine
200 g Swiss cheese, finely grated
100 g grated Gruyere cheese
1 Tbsp plain flour, blended with 2 tbsp water
pinch ground nutmeg to serve
ground white pepper to serve
gherkins to serve
pickled onions to serve
pretzels to serve
sliced apple to serve
sliced pear to serve
- Preheat oven to 180°C (160°C fan forced). Take a slice from the top of cob loaf. Cut around the top of the loaf, about 2cm from the crust, cutting down about 5-6cm. Remove the soft bread, and using your fingers, press the surface of the bread to flatten. This indent will hold the fondue mixture.
- Place the cob case onto a baking tray, spray with olive oil and bake for 15-20 minutes or until crispy and golden brown.
- Take the soft bread from the centre and the bread top and using kitchen scissors cut into 2cm pieces. Place onto a serving platter.
- Meanwhile, place the wine into saucepan and bring to the boil, remove from the heat and stir in the cheeses, return to a low-medium heat and stir until cheese has melted and mixture is smooth.
- Add the flour mixture and stir until mixture thickens. Season to taste with nutmeg and white pepper. Place the bread case onto a board or a platter and pour the cheese mixture into the centre. Serve with prepared bread pieces, gherkins, pickled onion, pretzels and sliced apple and pear. Garnished with torn dill sprigs.