South-east Asian seafood dishes and salads and aged Eden Valley riesling

It was a tough call to find a match of the week this week - there have been so many but I'm picking three dishes from a meal I had at a brilliant south-east Asian (mainly Vietnamese) restaurant in Tanunda in the Barossa Valley called Ferment Asian which has just picked up an award for the best Asian restaurant in South Australia

We were taken there by Andrew Wigan the chief winemaker at Peter Lehmann who brought along the 2006 vintage of his own Wigan Eden Valley riesling, a deliciously crisp, racy wine with fantastic acidity. It went perfectly with a dish of sugar cane prawns (minced prawns served kebab-like on sugar cane skewers with a kumquat, salt and chilli dipping sauce, right), crisp Hanoi spring rolls with a salad of fresh herbs and a classic Vietnamese dipping sauce and a fresh, tangy Vietnamese-style beef salad.

I think a younger Eden or Clare Valley riesling would have worked too.

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