Brie and Thyme fondue.
Brie and Thyme fondue.

Cookbook flashback: Living in the 70's

THE 70's, what a time to be alive. It was when Glam rock was born. The music and the clothes were outrageous with furs and flares the norm. Food was starting to evolve with the influx of immigrants into Australia.

Our taste buds started changing.

Takeaway was only available from the local fish and chip shop.

Chinese and Italian restaurants started toopen with such incredible flavours and ingredients.

I remember taking a large saucepan to the Chinese takeaway to collect fried rice and dim sims in the early 70's. It was such a treat.

Chow Mein entered the menu at home along with the delicious Apricot Chicken, spaghetti bolognaise (still is) and fondues.

The fondues were a must for any dinner party, sweet or savoury and were a great way to entertain and have a very easy dessert at the same time and is still relevant today.

The old recipes are still wonderful and can be enhanced to suit today's ingredients and palette.

So why not revisit the 70's kitchen and have a bit of fun reminiscing.


Serves 8

This is a rehash of the 70's Fondue with today's ingredients.

The fresh herbs and wine in this fondue add a decadency that masks how simple it is to prepare. You can also add to this recipe adding in luxurious ingredients like fresh crayfish, crabmeat, sautéed mushrooms, or spinach. Crisp tart apple slices are good for dipping; you can also use carrot sticks, roasted potato wedges, or bread cubes.


2 tbs butter

1 large shallot, finely diced (about 1/4 cup) or white onion

1/2 cup white wine

500g brie, rind removed and cut into 1-inch pieces

1-1/2 tbs cornflour

2 tsp chopped fresh thyme

Freshly ground black pepper


4 medium Fuji apples cored and cut into 1-inch slices (about 4 cups)


Melt the butter in a medium saucepan over medium heat.

Add the shallot and cook, stirring occasionally, until soft and translucent, about 3 minutes.

Add the wine and 1/4 cup water, and bring to a simmer.

In a small bowl, toss the brie with the cornflour to coat and then whisk into the wine until the cheese completely melts, about 2 minutes.

Stir in the thyme and 1/2 tsp. black pepper.

Taste and add more pepper or salt if needed.

Transfer to a fondue pot, set out long skewers, and let guests serve themselves by dipping the apple slices or bread into the fondue.


YOU can't get much easier than this recipe with only 4 ingredients. This recipe can be made on the Stove Top, in the Oven or the slow cooker.

Serves: 4 - Freeze any leftovers for later.


500g lean chicken thigh fillets, cut into three.

1 large (200g) onion, sliced

1 x 410g Can apricot halves or 400mL can apricot nectar

1 pkt dried French onion Soup



Apricot Chicken is a classic from the 70's and tastes fantastic and very simple to make.
Apricot Chicken is a classic from the 70's and tastes fantastic and very simple to make.

1. Drain apricots, reserving syrup.

2. Make up to 1 cup (250mL) with water (Skip this step if using nectar).

3. Heat 2 tsp oil in pan, brown chicken, add onion, cook 2 minutes.

4. Add apricots, combined French onion soup with reserved juice mixture OR apricot nectar with ½ cup (125mL) water. Bring to the boil stirring.

5. Reduce heat, cover and simmer 30 minutes, or until chicken is cooked, stir occasionally. Serve.



Flo's easy Chow Mein.
Flo's easy Chow Mein.

THIS is a very tasty memory of the 70's from my grandmother Flo who use to cook this delicious meal on a Saturday night to feed the visiting family. Freezes well.


500g beef mince

¼ of a cabbage - shredded

200g sliced beans

2 finely diced carrots

2 sticks of chopped celery

1 medium chopped onion

2 tablespoons rice

1 pkt of chicken noodle soup

1 teaspoon of curry powder

2 cups of water

Salt and pepper


Brown beef mince then add all other ingredients together on low to medium heat until cooked - approximately 30 -45 minutes. Serve with soy sauce and rice.




Chocolate fondue.
Chocolate fondue.

1 x 250g good-quality milk chocolate, finely chopped

1/3 cup of thickened cream

4 fresh figs, cut in half

8 large fresh strawberries

Wafer biscuits

125g (3/4 cup) whole macadamia nuts

1 pkt of marshmallows


1. Combine chocolate and cream in a heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute on Medium-High/650watts/70% for 1-2 minutes or until smooth. Place the chocolate and cream in the bowl of a fondue set. Light the burner and stir the chocolate mixture until melted and smooth.

2. If you don't have a fondue set, place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water), stirring occasionally, until melted and smooth. Pour the chocolate mixture into a heatproof serving bowl and place on a serving platter with the marshmallows, figs, strawberries and macadamia nuts.


THSES delicious little cakes are beautiful and very pretty and look lovely on the plate.


3 tablespoons melted butter

1 egg

110 g (1/2 cup) white sugar

150 g (1 cup) self-raising flour, sifted

125 ml (1/2 cup) milk

135 g (11/2 cups) desiccated coconut, approximately

125 ml (1/2 cup) thickened cream, whipped

Raspberry jelly

85 g raspberry jelly crystals

250 ml (1 cup) boiling water

200 ml cold water


1. Preheat the oven to moderate (180C). Place 24 small patty cases on two baking trays.

2. Put the butter, egg and sugar in a medium-sized mixing bowl. Beat until light and fluffy and the sugar is completely dissolved. Add the flour and the milk and mix until thoroughly combined.

3. Drop a small tablespoonful of the mixture into each patty case, so they are about three-quarters full. Bake in the oven for about 10 minutes, or until your fingertip does not leave a lasting impression when you lightly touch a cake.

4. Remove the patty cases. Place the cakes on a clean tea towel to cool.

5. Meanwhile, make the raspberry jelly. Put the jelly crystals in a bowl, add the boiling water and stir until the crystals are thoroughly dissolved. Add the cold water and stir. Refrigerate until the jelly is partially set, with a thick custard-like consistency. Start checking the consistency after about an hour.

6. When the cakes are cold, dip them in the jelly, turning them with a fork to make sure they are coated evenly. Lift them out with a fork, shake off any excess jelly and roll them in the coconut. Using the fork, lift them onto a plate lightly sprinkled with more coconut.

7. Place the plate of jelly cakes in the fridge to set.

8. To serve, cut the jelly cakes in half and fill with the whipped cream.

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