Posted 2016-01-16 by Karen Rossfollow
Our wonderful Barossa Valley is renowned for not only it's abundant, world famous wines, but also, increasingly, it's award winning restaurants.

I had a long list of things I wanted to do there on a recent trip, including a walk along the Jacobs Creek Trail of Discovery which you can read about here .

I also wanted to eat at a restaurant whose name seemed to be cropping up with monotonous regularity just lately. In a good way, of course, as the people regularly mentioning it are all food lovers like me.

The restaurant is called FermentAsian, and chances are you've heard of it too. The owner/chef, Tuoi Do, is Vietnamese and she runs the restaurant with her partner Grant Dickson. Between them Grant and Tuoi have won numerous wine and food awards in recent years, including Adelaide Advertiser Chef of the Year in 2012.

The restaurant is located on the main street of Tanunda, in an old stone house. Extensions to the house are underway in order to add a wine bar and more space for eating!

So I took myself and five food-loving friends off to in between walking and wine tasting.

Groups of five or more are required to order the tasting menu of three small and four larger dishes, selected by Chef Tuoi Do at $65 per head. A good idea, as I'm sure she knows what's especially good to eat.

Grant spent time telling us about available wines, which was helpful in expediting our decision since the wine list is over 80 pages long!

We settled on Sami-Odi Little Wine #4 , described as having brooding flavours, including blackcurrant, blood plum and Ebenezer tar. I'm not sure I've ever tasted Ebenezer tar before but the wine was superbly good.

And so the procession of dishes began. We enjoyed Thit lon cuon la lot (fresh betel leaves with caramelised pork).

Followed by Nen Ha Noi (spring rolls with fresh herbs and a light, astonishingly tasty dipping sauce). Grant pointed out that most of the greens and herbs came from their kitchen garden. I love local food.

By this stage I was already crazy in-love with Tuoi, Grant, the serving staff, diners at the next table, everybody really, since the divine flavours seemed to be inducing a sense of euphoria.

I'll leave a few surprises for when you visit FermentAsian, and skip to my choice of dessert.

Black sticky rice with caramelised banana, known as Com nep den va soai.

I was deliriously smitten with things by this stage and started planning my next visit.

is a must on your list of 'Things to do in Tanunda'.

218502 - 2023-06-16 07:44:22


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