The 1970s wasn’t exactly a golden age for food. Just one look at the 70s Dinner Party Twitter account shows that impressing at the dinner table consisted of crafting strange sculptures out of cabbage, industrial amounts of gelatine and ‘salads’ positively drenched in mayonnaise.
It wasn’t all bad, however. People might sneer at a retro prawn cocktail, but it’s hard to argue that it doesn’t taste delicious. Vol-au-vents are having a bit of a revival, too, and you’d struggle to find someone who wouldn’t say yes to a profiterole or three. But of all the dishes popular in the ‘70s, there’s one that has stood the test of time on the ski slopes of Europe and will continue to do so for decades to come: fondue.
This simple Swiss dish of melted cheese, white wine and aromatics isn’t just a joy to eat; it’s one of the most communal dining experiences you can have. When friends and family gather around the steaming, bubbling pot, fondue forks at the ready, conversation flows. It’s hearty, indulgent and easily customisable, requires barely any effort to prepare and showcases a few select ingredients in the best way possible. While the swathe of ‘fondue parties’ seen during the ‘70s might have faded away in the following decades, we think it’s high time that fondue came back into fashion. After all, who doesn’t love a big pot of melted cheese?