This dish is a favourite for diners at Flower Drum. Anthony has taken a native Australian ingredient and used Cantonese cooking styles and flavours to create a dish with a delicate flavour that presents beautifully. Traditionally, Cantonese cook many molluscs such as abalone and conch in this way and Anthony found that this method matches the pearl meat perfectly. The pearl meat is from Broome, WA and is thinly sliced, then stir-fried with spring onion and garlic chives and served with oyster sauce.Wine match Geoff Weaver Sauvignon Blanc 2012, Adelaide Hills, SA
This is a fabulously delicate and elegant dish, so the last thing you want is an overpowering wine. With the asparagus flavour in there as well, you could look towards Sauvignon Blanc, although that asparagus character is usually more associated with New Zealand examples. That aside, it’s still a good choice for its clean minerally acidity, light citrus and apple fruit flavours, and light to medium body. The Adelaide Hills generally produces one of Australia’s lighter Savvy styles and so is a good region to look at.
-Dan Coward