The German-settled town of Tanunda might be the last place you’d expect to find great Southeast Asian food but fermentAsian has changed all that. Self-taught chef Tuoi Do prepares Vietnamese specialties using produce from her garden, making her pastes and sauces from scratch with refreshing results. South Australian scallops, quail, prawn and squid sing with flavour and, of course, wine is not forgotten. Do’s husband, sommelier Grant Dickson, has put together a wine list that features the best of the Barossa and some internationals. Chilli is used sparingly so the wine can be appreciated at its best – if you’re not a drinker, perhaps ask for it to be dialled up a notch.


Tanunda is a town of 4700 people marked by church spires and the dark ironstone cottages and barns of the region’s early European settlers. The Barossa Visitor Information Centre (66 Murray St, Tanunda) is open seven days a week.

fermentAsian90 Murray Street, Tanunda | +61 8 8563 0765 

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