FAT bastard Chardonnay, the brands most favoured wine, is teaming up with culinary maestro Ollie Swart to celebrate Chardonnay Day on 22 May 2025. In true FAT bastard live large fashion, Ollie intends to cook up not one, but two indulgent dishes to toast the granddaddy of Chardonnays – with a special guest joining him for one of them!
To kick things off for ChardonMAY, Mr. b – the golden hippo and beloved mascot of FAT bastard sent Ollie a mystery box of ingredients and challenged him to see what he could create. The result? A stunning Braised Duck with Prunes and Blackberries – a show-stopping main that’s full of bold flavour and depth, perfectly matched by the creamy, full-bodied character of FAT bastard Chardonnay.
Then, for something a little more playful, Ollie brings his signature flair to a zesty pasta with sage, lemon, Pecorino and black pepper. Simple, satisfying and full of flavour, it’s a dish that sings when paired with a chilled glass of FAT bastard. This delicious pasta recipe will go live on 22 May 2025, just in time to raise a fork (and a glass) for #FbChardonMay. Watch this space!
Ollie Swart says: “I wanted to create something that shows just how versatile and delicious Chardonnay can be, from going all-out with Duck, prunes and blackberries to keeping it casual with a bowl of pasta. FAT bastard Chardonnay brings that richness and boldness that just makes food sing. It’s not fussy, it’s not complicated, it’s just seriously good wine that deserves food with a bit of personality. And that’s exactly what we’ve plated up.”
Riekie Viljoen, brand manager at FAT bastard, adds: “At FAT bastard, we believe Chardonnay deserves more than just a day and that’s why we’ve dedicated the entire month to it and called it #FbChardonMay. It’s a time to celebrate boldly, and that means doing things in a big way. Partnering with Ollie – and inviting Ivor to join for an added touch of flair- captures exactly what FAT bastard is all about: great wine, flavourful food, and unforgettable company.”
Braised Duck with Prunes and Blackberries recipe:
Serves 4
Ingredients:
4 duck legs
1 tbsp duck fat
4 shallots, roughly chopped
2 tbsps butter
4 garlic cloves, smashed
4 sprigs thyme
2 bay leaves
10 black peppercorns
8 pitted prunes
A shot of Brandy (optional)
1/2 cup FAT bastard Chardonnay
1/2 cup chicken stock
10 blackberries
Salt & white pepper
Method:
Brown the Duck:
Season duck pieces with salt and white pepper. Brown them in the pot with duck fat over medium-high heat until skin is crisp and golden. Remove and set aside.
Sauté aromatics & veg:
In the same pot, lower the heat and add shallots, black peppercorns, thyme, bay leaf, butter and smashed garlic cloves. Sauté until soft, then add the prunes and duck in.
Deglaze:
Add Brandy (if using) and let it cook off for a minute. Then pour in the wine, scraping up all the browned bits at the bottom. Bring to boil for 1 minute.
Build the stew:
Add stock. Bring to a boil then put down to simmer.
Simmer gently:
Cover and simmer on low for about 1hour to 1 and half hours, until the duck is tender and the sauce has thickened a bit. Stir occasionally. You can also pop it into a 160°C (preheated) oven instead. Leave lid open towards end so sauce goes sticky
Finish:
Taste and adjust seasoning. The prunes will have melted into the sauce a bit, giving it a rich, slightly sweet and savory glaze.
To serve:
Served with rustic bread/toast with butter and Parmesan or buttery mashed potatoes and a light bitter green salad (think radicchio or rocket with a mustard vinaigrette) on the side balances the richness perfectly. And whatever you do, don’t forget a full glass of chilled FAT bastard Chardonnay to seal the deal. Cheers to living large!
FAT bastard Chardonnay is available at leading retailers nationwide, at a recommended price of R125 for a 750ml bottle.
For more on FAT bastard Chardonnay and #FbChardonMay, visit www.fatbastardwine.co.za.
Website: www.fatbastardwine.co.za
Instagram: @FATbastardSA
Facebook: FATbastardWineSA
Twitter: @FATbastardSA
ALSO SEE: WIN the ultimate FAT bastard Chef’s Hamper – Valued at R3,750
WIN the ultimate FAT bastard Chef’s Hamper – Valued at R3,750
