Choose an oven safe round saucepan / buffet casserole dish.
Measure the diameter and cut out a ring from the sheet of puff
pastry that will fit snugly in the dish. Place in the fridge.
Slice plums in half and remove pips.
Place in a large bowl along with the orange juice, cloves,
cinnamon and vanilla. Mix well and set aside.
In your saucepan melt the butter and add the sugar. Stir until
they become homogenous, foamy and the sugar begins to
caramelize. Switch off the heat and add the plums snugly. Keep
the delicious juices from the bowl to add to your sauce later.
Remove the puff pastry from the fridge and cover the plums.
Tuck the edges in around the plums.
Place in the oven and bake for 20-25 minutes until the pastry is
golden brown and cooked through.
While the tarte is in the oven make your sauce.
Add all the sauce ingredients into a medium sized saucepan
along with all the spices, vanilla and juices from the plum bowl.
Bring to the boil and reduce to a simmer. Simmer until the sauce
has reduced by half. Strain out all of the aromatics and pour into
a serving vessel to cool.
When the tarte is baked remove from the oven and allow to cool.
Don’t let the tarte cool completely or the caramel will set and you
won’t be able to flip it and remove it from the pan.
So once the tarte is around room temperature place your dish on
top of the pan and flip it.
Serve the tarte with vanilla bean ice cream and a generous drizzle
of the Shiraz reduction.
FAT bastard Chardonnay
This is the grand-daddy (or grand-mammy, if you prefer) of all FAT bastards.
With all fruit harvested in the early hours and the juice pressed while the grapes are still cool to help retain aroma and flavour, the care that goes into the FAT bastard Chardonnay is nothing short of fastidious.
The wine is tank fermented with an element of the jolly good stuff scientists call quercus fragmentus, which adds greater weight and complexity. The wine shows classic ripe, rich butter and tropical fruit on the nose and soft, well-integrated vanilla on the palate.
Unsurprisingly, the result is a voluptuously delectable wine that’s not only fabulous to drink, it continues to win prizes too. A veritable coup of the fattest type!
This is a FAT bastard like no other, a Sauvignon Blanc of real character with intense fruit flavours, utilising our best quality grapes.
It is blended from a selection of the best wines of the harvest with the fruit all being harvested gently and quietly in the early hours and pressed while the grapes are still cool to help retain aroma and flavour. (It’s tough to contain ourselves from erupting with glee during the process.)
This beautifully balanced white wine offers good texture with layers of tropical fruit. A fresh acidity follows through to a long, satisfying finish.
From the start, our aim was to produce a Sauvignon Blanc of real character. But of course, it’s a FAT bastard!
The FAT bastard Pinot Noir Rosé is delicate, in that full-bodied way.
The Pinot Noir grapes harvested from the limestone rich soils in the beautiful Robertson valley are gently cold-pressed to extract some colour from the skins of the grapes. This ensures the salmon pink tint that makes rosé wines unique.
Our Pinot Noir Rosé has a sweet strawberry aroma with underlying floral notes. It is smooth but with a characteristic FAT bastard pep. To be enjoyed chilled on any sunny day.
Naturally, the FAT bastard Pinotage is full bodied with an intense fruit flavour and the real character you only get from hand-harvesting quality grapes (ever so gently to retain all the aroma).
FAT bastard Pinotage is also aged in small oak barrels for 22 months to add greater weight and complexity.
Pinotage, a truly South African grape, originated from a cross between Pinot Noir and Hermitage. This wine shows rich aromas of ripe plum and banana with a lingering impression of chocolate and plum pudding.
However, all you need to know is that it’s an absolute blast to enjoy.
"If I may be so bold," is a phrase that doesn’t seem to fit in the FAT bastard lexicon. To understand what we mean, take a healthy gulp of the FAT bastard Cabernet Sauvignon.
It is made from carefully selected grapes with the aim of producing a wine with pure fruit character. All fruit is hand harvested at optimum ripeness and gently pressed to retain aroma and flavour. The wine is aged in small oak barrels, which adds greater weight and complexity.
Its unapologetically intense aromas of blackcurrant and brambly wild fruit lead promisingly to rich flavours of ripe cassis and chocolate with a hint of earthiness.
Balanced tannins and acidity ensure a well-defined structure and elegant finish. Fat, unadulterated joy in a bottle!
Our Merlot is the epitome of the well-rounded FAT bastard.
It is made from carefully selected grapes with the aim to produce a ripe-flavoured and silky textured wine. All fruit is gently pressed to retain fruit aromas and character.
The wine is aged in small oak barrels, adding greater weight and complexity. With a deep ruby hue, our Merlot boasts aromas of ripe berries leading to a juicy palate of summer fruits and black cherry with soft, rounded tannins to finish.
Our Shiraz is yet another delicious wine in the pod of FAT bastards that we simply know you’ll love. It’s made from carefully selected grapes with the aim to produce a wine with pure fruit character. All fruit is gently pressed to retain fruit aromas.
The wine is aged in small oak barrels, which adds greater weight and complexity to the finished product. This full-bodied wine shows freshly crushed black pepper aromas with hints of cinnamon and cloves on the nose with lots of brambly red berry fruit and well-integrated vanilla tones.
Enjoy the FAT bastard Shiraz with great, joyous abandon.