Food & Wine Pairing – French sparkling wine Antech Sparkling Cremant de limo

This is one of the most commonly asked question when we speak about wine so we have decided to share with you one food&wine pairing to give you ideas and tips for your future meals.


While the first sip reveals a smooth, persistent mousse and bright citrus notes. Fresh and rich, the palate associates elegance with scents of ripe fruit.

I am a good companion for all sorts of aperitifs and deserts and partner for dishes like spicy Asian curries, sashimi & Thai cuisine but also with pan-seared salmon or tuna steaks, or decadent pasta dishes.




250g packet rice stick noodles

2 tablespoons lime juice

2 tablespoons fish sauce

2 tablespoons brown sugar


2 tablespoons peanut oil


2 Lilydale Free Range chicken breast


500g green prawns, peeled, deveined


3 green onions, thinly sliced diagonally


2 small red chillies, deseeded, finely chopped


2 eggs, lightly beaten


1 cup bean sprouts, tails removed


1/4 cup roasted peanuts, finely chopped, optional


1/2 cup coriander leaves

lime wedges, to serve


Step 1
Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
Step 2
Combine lime juice, fish sauce and sugar in a jug. Whisk with a fork to combine.
Step 3
Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.


Step 4
Add lime juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.
Step 5
Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime wedges.
Recipe by taste

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