Method

• Place all ingredients (except the cheese) into a small saucepan over a medium heat, mix to combine well and bring to a slow simmer before adding Kapiti Kowhai Gruyere cheese and leaving it to melt, stirring occasionally.  
• Transfer into a fondue pot over a medium to low heat to keep warm and melted.

Serve with:         

• Place three small bowls on bench, one with flour, one with egg and the other with panko.  
  
• Dust prawns and chicken in flour, drop into egg and finally roll in panko crumb.        
  
• Dice the courgette into one inch cubes and wrap in streaky bacon.  
  
• Dice the heads of broccoli into one inch cubes and dip into the tempura batter.  
  
• Heat oil in a saucepan over a medium high heat, when very hot, reduce the temperature slightly and drop chicken in first – this will need to cook for several minutes – depending on size.
• When cooked, transfer onto a paper towel and pop onto a skewer for serving.  
  
• Next fry the prawns until the Panko is crispy and golden, transfer onto a paper towel and pop onto a skewer. 
  
• Finally, gently fry the courgettes and broccoli until golden, transfer to paper towel and pop onto a skewer for serving.