A brief history of cheese fondue

Who knew that the first known recipe for fondue is listed in a Zurich cookbook published in 1699?

despite the snow

When the first flurries of winter creep over the land, thoughts turn to comforting foods like fondue. When people think of fondue they think of pots of melted steaming cheese, and bread. Inspired by the alps, and visions of “The Sound of Music“, fondue parties became popular in the 1970s, and diversified to the likes of fondue bourguignonne where meat is cooked in oil, fondue chinoise (basically a hot pot using broth), and the ubiquitous chocolate fondue. At one point it may have gotten out of control somewhat, as humorist writer Eugene Epstein, remarks upon in his 1968 book “Once upon an Alp“. Tongue in cheek he mentions fondue irlandaise, which is new potatoes cooked in boiling water, and fondue suédoise – meatballs cooked in whale oil.


When did cheese fondue originate? Legend has it fondue originated high alps of Switzerland, a meal derived from the leftover remnants of…

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Book review: Swiss Alps to Antarctic Glaciers

Swiss Alps to Antarctic Glaciers – a Swiss- Australian story

The Journals of Dr Xavier Mertz Australasian Antarctic Expedition 1911-1914

SWISS-FLAG-red-Mertz-Ninnis-Murphy_150 (1)When Fate beckons the allure can be irresistible. When Swiss ski champion and mountaineer Xavier Mertz answered the call to experience extreme adventure on Mawson’s Australasian Antarctic Expedition (1911–1914) he overcame many challenges. When his friend Belgrave Ninnis died unexpectedly on a sledging journey, the challenges resulting from that tragic event were insurmountable. Mertz struggled against the odds, but ultimately had no option but to surrender to his fate.  Continue reading “Book review: Swiss Alps to Antarctic Glaciers”

Swiss that changed the world

Albrecht von HallerAlbrecht_von_Haller_1736 (1708 – 1777), genius anatomist, physiologist, naturalist and poet

He was born of an old Swiss family at Bern. He is considered the father of experimental physiology, who made prolific contributions to physiology, anatomy, botanyembryology, poetry, and scientific bibliography. Haller was the first to recognise the mechanism of respiration and the autonomous function of the heart. Continue reading “Swiss that changed the world”