It's final seasons so it’s time to lift your on-ground snack game. Swap the usual Four’n Twenty pie for this cheese fondue – all you need to win best chef on ground is a bit of prep time and a thermos.

At his Melbourne cocktail bar Bad Frankie, Seb Costello champions Australian spirits and elevates the humble jaffle with fillings such as bangers and mash, supreme pizza, and hot jam doughnut. And he takes the same approach to snacking at the footy oval.

Costello and chef Daniel Dobra (ex-St Ali, The Beaufort) have put together this addictive cheese dip that’ll distract the opposition at that crucial mark.

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“This is not a traditional fondue as such, but is tried, tested and more suitable to hot storage for the footy,” says Dobra. “Fondue matches perfectly with a crisp, cold beer.”

Fitzroy Fondue

Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients for dipping:
1 small baguette (cut into 2cm slices, then toasted in the oven until golden)
200g mortadella (cut into 3cm cubes)
200g jar giardiniera (Italian pickled vegetables)
1 punnet of cherry tomatoes

Ingredients for fondue:
125ml milk
350ml cream
50g ground parmesan
75g finely grated Gruyere
75g finely grated American cheddar
¼ tsp garlic powder
¼ tsp onion powder
Pinch salt

Bring the milk and cream to the boil, then remove from heat. Slowly add the cheese in small amounts as you mix with a hand blender. Purée the mixture until smooth. Allow the mixture to cool slightly, then re-whip with the hand blender to help emulsify the fats and thicken the cheese sauce. Keep the dip warm in a thermos until game time. Serve with dipping ingredients.