Every August our friends invite us to join their celebration of Swiss National Day with a fondue dinner. This year’s fondue was as cheesy as ever, with four kinds of Swiss Cheese (along with a good whack of Bruno’s schnapps) simmering away on the table-top burner. Along with cubes of good crusty bread, we dipped chunks of potato and succulent Great Barrier Island scallops into the bubbling golden pool. The scallops were particularly good, their natural sweetness the perfect counter to the rich cheese. Dairylicious.