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Celebrate Chardonnay Day with this exceptional recipe by Zola Nene

This tasty recipe will make this Chardonnay Day one to remember

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By Edwain Steenkamp  | May 26, 2023 | Recipes

There’s nothing like a warm plate of food and the perfect glass of wine on a winter’s day! So in celebration of Chardonnay Day, FAT bastard teamed up with talented celebrity chef Zola Nene for a winter’s meal to remember: Pork Stew with Dombolo accompanied by FAT bastard Chardonnay. Here everything you need know to make the dish:

Serves 4-6

Prep time: 30 minutes

Cooking time: 1 hour, 30 minutes


2 Tbs olive oil

1kg stewing pork

1 onion, chopped

2 carrots, peeled and chopped

2 Tbs garam masala

250g button mushrooms, halved

2 Tbs curry powder

2 garlic cloves, sliced

1 tsp paprika

750ml vegetable stock

3 Tbs fresh parsley, chopped

Salt and pepper to taste

For the dombolo:

3 cups cake flour

5g instant dry yeast

1 Tbs sugar

1 tsp salt

About 2 cups of warm water


Heat oil in a pot, season pork with salt and pepper, then fry in the oil until browned on all sides. You may need to do this in batches. Remove from the pot and set aside.

To the same pot, add onions and carrots and sauté until the onions soften. Add garam masala, paprika, and curry powder then sauté for a few seconds to cook the spices. Add garlic and mushrooms and stir to coat in the spices. Return pork to the pot, add stock, season to taste, bring to a simmer, cover and allow to cook for an hour or until the meat is tender. Season with salt and pepper to taste and stir in the parsley.

For the dombolo: Place the flour, yeast, sugar, and salt into a bowl and mix together. Slowly add the water, a little at a time until a soft dough forms (you may need more or less water). Tip onto a floured surface and knead until the dough is smooth and elastic (which should take around 10 minutes). Place into an oiled bowl, cover, and allow to prove for 30 minutes or until doubled in size. Tip out onto a floured surface, and knead to knock out the air, then divide into even pieces (between six and eight) and form balls. Place the dough balls onto the stew, cover with a lid then simmer over low heat for 20-25 minutes or until the dough balls have risen and cooked through.

Serve with a chilled glass of FAT bastard Chardonnay to complete this perfect meal.

Image: Supplied

Stand a chance to win a prize hamper to the value of R2 600 by simply entering the competition below by 26 June:

The prize includes:

  • Set of 4 Le Creuset White Wine Glasses
  • Le Creuset Wine Cooler Sleeve
  • Case of Fat Bastard Chardonnay
  • A golden branded tin with a slimline 2l
  • A signed copy of Zola’s new book

This competition expired