Enjoy a delicious, romantic and gooey fondue experience at the Governor’s restaurant, Mount Lavinia Hotel from 1st - 18th September. The promotion will be on daily at the Governor’s restaurant for dinner only.

This warm cheese dish originated in Switzerland and more specifically in the Canton of Neuchatel. The dish consists of at least two varieties of cheeses that are melted with wine and a bit of flour and served communally out of pot called a "caquelon". Long forks are used by each guest to spear a cube of bread then the bread is dipped into the cheese and eaten.

Fondue dates back to the 18th century when both cheese and wine were important industries in Switzerland. The simple method is to prepare meal utilized ingredients that are found in most average homes.

Gruyere cheese (From Switzerland), Appenzeller cheese (From Switzerland); garlic dry white wine kirsch potato starch mixed with water as thickener and freshly grated black pepper goes into the making of Swiss Cheese Fondue.

Given Fondue is a "communal" meal there are a few basis guieelines to follow. To eat cheese fondue spear a piece of bread using a fondue fork and dip it into the pot. Twirl the bread cube gently in the cheese to coat it you’ll want to let the bread drip a bit before you put it in your mouth. This will allow the excess to drip back in the pot and also allow time for cooling. When you put the bread in your mouth try not to touch the fork with your lips or tongue because the fork does go back in the pot. Alternately you can use a dining fork to slide the bread off the fondue fork then eat it with the 2nd fork. This is probably more cumbersome than necessary.