FAT bastard and Zola Nene join forces for Chardonnay Day 2024

Wednesday, 22 May, 2024
FAT bastard
FAT bastard has teamed up with Zola Nene to celebrate Chardonnay Day (23 May) with a FAT bastard Chardonnay pairing.

FAT bastard Chardonnay, the beloved South African classic, has teamed up with the culinary virtuoso Zola Nene to celebrate Chardonnay Day on 23 May 2024. In fact, FAT bastard is so dedicated to celebrating the cultivar, they’ve renamed the whole month #FbChardonMay!

They are presenting a delectable pairing featuring Zola's Butter Bean & Mushroom Curry, a creamy mild curry delicately spiced with garam masala and sweetened with a touch of chutney, perfectly complementing the rich and velvety notes of FAT bastard Chardonnay. Zola Nene, an acclaimed cookbook author, TV Chef, and food stylist, brings her expertise to the table, crafting a dish that pairs seamlessly with the nuances and creamy texture of FAT bastard Chardonnay. "I'm thrilled to collaborate with FAT bastard, showcasing how well this Chardonnay pairs with diverse flavours." says Zola.

Riekie Viljoen, brand manager at FAT bastard, says: "May is not just a month; it's a celebration of all things Chardonnay. We're thrilled to partner with Zola again to showcase our FAT bastard Chardonnay, the granddaddy of all the FAT bastards.”

Recipe: Zola Nene's mushroom and butter bean curry with FAT bastard Chardonnay

Serves: 4

Prep time: 10 minutes

Cooking time: 30 minutes


  • 1 Tbs canola oil
  • 1 large onion, sliced
  • 8 curry leaves
  • 1-2 red chilies
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 2 Tbs garlic and ginger paste
  • 2 Tbs garam masala
  • 1 Tbs mild curry powder
  • 1 cup chopped tomatoes
  • 400g chopped mushrooms
  • 1 cup vegetable stock
  • 3 Tbs fruit chutney
  • 1 tin (400ml) coconut milk
  • 1 tin (400g) butter beans, drained
  • 20g fresh coriander, chopped
  • Salt and pepper to taste
  • Cooked rice to serve


  1. Heat oil in a pot over medium heat.
  2. Add onions, curry leaves, whole red chilly, cumin seeds and mustard seeds, sauté until onions soften and begin to brown.
  3. Add garam masala, curry powder, garlic and ginger paste and tomatoes, then sauté for a minute to cook the spices.
  4. Stir in mushrooms to coat in the spices, deglaze with stock and leave to sauté for a minute.
  5. Add fruit chutney and coconut milk then leave to simmer for 5 minutes.
  6. Stir in butter beans and chopped coriander then simmer for another 5 minutes.
  7. Season to taste with salt and pepper, then serve spooned over rice

Pair with a chilled glass of FAT bastard Chardonnay.