More from Cornwall
Had a cheese fondue last night. Retro dining. Some white wine, crushed garlic and juice from a lemon, heated up. Then lots of grated Emmenthal and Gruyere added until it melts and sort of dissolves. A bit of cornflour added later to thicken and smooth it. Really delicious.
White wine is the ideal accompaniment and we had a Sainsbury's Taste the Difference Marlborough Sauvignon Blanc 2008 and a delicious Marques de Riscal Rueda 2007.
So far today we've been searching the rockpools on the beach and flying kites.