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  • Worcester, South Africa
Cooking with Vegetables
Zola Nene’s Mushroom & Butter Bean Curry: A Perfect Pairing with Fat Bastard Chardonnay!

Zola Nene’s Mushroom & Butter Bean Curry: A Perfect Pairing with Fat Bastard Chardonnay!

FAT bastard Chardonnay, the beloved South African classic, has teamed up with the culinary virtuoso Zola Nene to celebrate Chardonnay Day on May 23rd, 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.”

In addition to the classic 750ml glass bottle, FAT bastard Chardonnay is available in a convenient 2-litre box, catering to those who enjoy living large. The slimline packaging fits snugly in the fridge door, ensuring easy access for impromptu gatherings and moments of relaxation.

FAT bastard Chardonnay is widely available across South Africa, with the 750ml glass bottle retailing at approximately R120 and the 2-litre box at approximately R175.

Below, we share Zola’s incredible recipe that we hope you will be inspired b and try, in celebration of ChardonMAY 2024.


Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Keyword: vegetarian
Servings: 4
Author: Zola Nene


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


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

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