In this recipe, cheesemonger Anthony Femia has distilled the full fondue experience between two slices of sourdough, a golden masterpiece adored by loyal regulars who flock to Prahran Market each weekend in search of artisan cheeses and gourmet toasties.

Adam reimagines this much-loved ritual with mid-century European charm, capturing the buzz of the market and Anthony himself, serving up some of the best cheese in the country. A nostalgic slice of Melbourne food culture to hang in your kitchen forever.