40 gmdried porcini mushrooms, soaked in 1½ cups hot water for 15 minutes1 clovegarlic, finely chopped2 tspcornflour40 mlkirsch1 cupsauvignon blanc or other dry white wine220 gmGruyère, coarsely grated220 gmEmmenthal cheese, coarsely grated 1 loafciabatta or other rustic bread, cut into 2½ cm cubes500 gmbaby new potatoes, boiled and halvedTo serve:pickled baby onions and gherkins
Drain mushrooms through a sieve placed over a bowl, reserve liquid, then finely chop mushrooms. Heat soaking liquid in a frying pan, add mushrooms and garlic to pan, and simmer over medium heat for 7-10 minutes or until liquid is almost aborbed. Season to taste with sea salt and ground black pepper.
Combine cornflour and kirsch in a bowl, stirring until dissolved.
Heat fondue pot over low heat, then add wine and bring to a simmer. Add cheeses, and stir continuously until melted. Stir in cornstarch mixture and cook for 2 minutes or until fondue thickens slightly and begins to bubble. Then stir in porcini mushrooms and season to taste with sea salt and freshly ground black pepper.
Using fondue forks, dip bread and potatoes into fondue mix and serve with pickled baby onions and gherkins.