Meat Fondue | Beef + Lamb New Zealand


| Inspiration | Meat Fondue

Meat Fondue


Discover a twist on the classic Kiwi cheese or chocolate fondue with this delicious oil fondue recipe. Move over melted chocolate and cheese, Stacey Waaka recommends giving this a try!

Looking to spice up your dinner party or special occasion? Look no further than a delicious meat fondue! Traditionally, fondue is known for hot, melted chocolate or cheese, but why not try something a little different with oil fondue?

To get started, simply cut your meat into 2.5cm pieces and heat up your olive oil in the fondue pot. Bear in mind you are only shallow frying, so you don't need more than 2-3cm of oil. Make sure to keep the oil at a constant temperature for a juicy, evenly cooked result with a gorgeous outer crust.

To take it to the next level, enter the dipping sauces! We love to mix it up with some homemade aioli, good quality BBQ sauce, Chimichurri or Salsa Verde.

Don't forget to add some freshness to your meal with a bowl of crisp green salad leaves, cucumber, mung bean sprouts, and even some enoki mushrooms.

Looking to switch things up? Try using a well-flavoured meat broth instead of olive oil. Simply cut your meat into thin strips and add some shiitake and oyster mushrooms, as well as some baby bok choy stems and leaves to your broth for a unique twist.

No matter which way you choose to do it, meat fondue is a crowd-pleaser that is sure to impress. Give it a try with some of our favourite cuts of meat like scotch fillet, eye fillet, or boneless loin.

And don't forget the crusty bread – you can even spread some of that delicious aioli on top!



For the meat

  • Beef - scotch fillet, eye fillet, sirloin works well.
  • Lamb - boneless loin, fillet.
  • Cut your chosen meat into 2.5cm pieces.

For the fondue

  • Pour enough olive oil into a fondue pot for shallow frying, approx. 2-3cm.
  • Try to keep the oil at a constant hot temperature to achieve the perfect flavour and crust on the meat.
  • Note – the used olive oil can be cooled then put through a sieve to remove any impurities and stored airtight for another use.
  • Skewer a piece of meat and dip it into the oil for around 20-30 seconds or until it is cooked to your liking.

Serving suggestions

  • Your favourite dipping sauces: aoli, BBQ sauce, chimichurri or salsa verde all compliment the meat.
  • Add some freshness with plenty of fresh vegetables: a bowl of crisp green salad leaves, cucumber, bean sprout, enoki mushrooms or slices of raw button mushrooms.
  • Crusty bread to round out the food groups.

Posted by Kathy Paterson