I had not heard of a Vintners Fondue until recipe but we came across this white wine recipe recently that is a low fat alterniatve to the traditional fondue: Suggested fondue to is the (More...)

I was wondering whether to add the Pillyvuyt Fondue/Raclette Plates to my order for a Kuchenprof Grande Raclette Grill. Do you have stock? Hi, we are currently out of stock of the Pillyvuyt Fondue/Raclette Plates but they are due in in the week... (More...)

Yes! the Kuchenprofi Fondue paste is pretty much a universal size and shape. The 80g containers fit most fondue bases such as the Staub Mixte Fondue Sets or the Emile Henry Flame Fondues that we also sell. Here is the link to the paste: (More...)

Fondue recipes can now be found from all over the world and we are gathering together a selection of contrasting recipes for our customers to try. Here is one which uses a broth in the Chinese style - suitable for stainless steel, tall fondue pots or... (More...)

Hi, the biggest raclette grill that we do is the Kuchenprofi raclette grill. It is actually only the raclette grill that we now do, but it is larger than most of the other Raclettes on the market, like the Black Rock grill that we used to do. Here is... (More...)

This unusual raclette grill recipe comes from the brochure "Ein Dutzend gluschtige Raclette-Rezepte" Honey-Mustard-Ham with Raspberries This recipe is for the more adventurous raclettiers (for 4 persons) 1 lb... (More...)

I have a few customers who have said that they always have a fondue on Christmas Eve. Seems like a good choice - sociable and easy! Here is a recipe I have found on www.food.com: Ingredients: Serves: 4 - 6... (More...)

This recipe combines a light and crispy tempura better for a seafood or vegetarian hot oil fondue Seafood and Vegetarian Tempura Batter 125 ml White Flour 125 ml Corn Starch 5 ml Sugar 5... (More...)

This is Staub's brief overview of the Fondue tradition "Fondue was invented by Shepherds in the Swiss Canton of Fribourg. The original recipes were made with cheeses from the local area - Gruyere and Vacherin, accompanied by white wine... (More...)

Hello, I think you mean the traditional raclettes that you get in the Alps when a large piece of rinded cheese is skewered onto the raclette frame and a heat source applied so that the outer part of the cheese melted. This is then scrapped off to be... (More...)