When it came to celebrating life’s big, bold moments, FAT bastard Chardonnay never did things by halves. This Chardonnay Day — which fell on 22 May 2025 — the brand’s signature wine teamed up with South African culinary sensation Ollie Swart for a flavour-forward feast that was every bit as indulgent as the wine itself.
Known for its unapologetically rich style and creamy, full-bodied profile, FAT bastard Chardonnay had long been a favourite among wine lovers. That year, it put on a show with a special campaign to kick off ChardonMay — a month-long celebration of this beloved varietal. At the centre of the action? A golden hippo, a mystery box, and one very creative chef.
To start the festivities, Mr. b — the dapper, golden mascot of FAT bastard — sent Ollie a mystery box packed with seasonal ingredients. The challenge? Whip up a dish worthy of the wine. Ollie delivered in style with a stunning Braised Duck with Prunes and Blackberries, a dish full of depth and drama that mirrored the Chardonnay’s bold character.
But Ollie didn’t stop there. True to FAT bastard’s live large spirit, he doubled down with a second, lighter yet no less luxurious creation: a vibrant Pasta with Lemon, Sage, Pecorino & Black Pepper, designed to pair effortlessly with a chilled glass of FAT bastard Chardonnay. The best part? You could make it at home.
Pasta with Lemon, Butter, Sage, Pecorino & Black Pepper
Serves 4
Ingredients
500g tagliatelle or fettuccine
100g unsalted butter
2 Tbsp extra virgin olive oil
4 garlic cloves, sliced
8 fresh sage leaves
Zest of 1 lemon
1 tsp cracked black pepper (or more to taste)
60ml (¼ cup) FAT bastard Chardonnay
80g (about 1 cup) grated Pecorino Romano, plus extra for serving
1/2 lemon’s juice
Salt, to taste
Best extra virgin olive oil to serve
Method
Boil the pasta water:
Bring a large pot of well-salted water to a boil. This will be used to cook the pasta and help emulsify the sauce later, so don’t forget to reserve a cup of the pasta water before draining.
Make the sauce base:
In a wide skillet or sauté pan, melt the butter with the olive oil over medium heat. Add the sage leaves, garlic, lemon zest and cracked black pepper, letting them cook for 1-2 minutes. Stir with a wooden spoon. Once garlic is slightly golden and not burnt, add the Chardonnay to the pan and let it simmer for 1–2 minutes to reduce slightly and meld with the butter and aromatics. Turn off the heat for now
Cook the pasta:
Cook the pasta until just al dente. Drain immediately, reserving the pasta water.
Finish the dish:
Off the heat, add the hot pasta directly to the pan with the sauce. Add the grated Pecorino and about 60ml (¼ cup) of the reserved pasta water. Toss vigorously to emulsify into a silky sauce. Add a little more water if needed for consistency.
Adjust and serve:
Taste and season with salt, more pepper, and lemon juice if desired. Serve immediately, topped with more Pecorino, a little extra virgin olive oil and a final crack of black pepper. And of course, finish it off with a big, bold glass of chilled FAT bastard Chardonnay. Now that’s how you do #FbChardonMay.
