Bring 2 cups of water to boil in a medium saucepan. Season with coarse salt, and add the asparagus. Boil until tender 3 to 4 minutes (depending on thickness). Drain the asparagus in a colander and immediately transfer to ice water for 1 minute to stop the cooking process.
Soak gelatine leaves in a small bowl of water until softened.
Meanwhile, line a small loaf pan with plastic wrap. Lay the slices of salmon widthways across the base and up the sides, whilst leaving enough hanging over the edges to fold over the top.
In a medium bowl beat the crème fraiche, cottage cheese, chopped salmon and chopped dill until well combined.
Drain the water from gelatine and place in a small saucepan. Add the lime juice and place in a medium heat just until gelatine has melted, cool slightly and stir in the salmon mixture.
Spoon half of the mixture into the prepared loaf pan. Lay the asparagus on the mixture along the pan, spoon the rest of the salmon mixture and smooth the top. Cover the pan with cling wrap and place in the refrigerator to set for up to 4 hours, preferably overnight.
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.