Culinary virtuoso Zola Nene will be celebrating Chardonnay Day on May 23

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, for the @joburgstyle readers.

Riekie Viljoen, brand manager at FAT bastard, says:  “May is not just a month; it’s a celebration of all things Chardonnay for Joburgstyle followers.

Joburgstyle is thrilled to share Zola’s incredible recipe that we hope you will share, and try, in celebration of ChardonMAY.



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 & 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) butterbeans, drained

20g fresh coriander, chopped

Salt and pepper to taste

Cooked rice to serve


  1. 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.
  2. 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.
  3. Add fruit chutney and coconut milk then leave to simmer for 5 minutes.
  4. 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
  5. Let us know your tasty thoughts @joburgstyle #joburgstyle