- Story by Jane Zatlyny Photography by Don Denton
I first experienced the communal cooking ritual known as fondue some 20 years ago. Six of us gathered around an avocado-coloured pot, a hand-me-down from the host’s parents. We pierced cubes of raw meat with our fondue forks and then lowered them into bubbling hot oil.
I remember the sizzle of the oil as it met the meat, the fragrant cloud of steam that rose from the pot and how the experience warmed my senses on that cold winter’s night.
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