#LoveLARGE this Valentine’s Day


FAT bastard wines are ‘tickled pink’ that their well-loved FAT bastard Rosé was honoured with a Double Gold medal, for the second year in a row, at the 2020 Rosé Rocks competition. Rosé Rocks is South Africa’s first dedicated rosé wine competition which seeks to recognise excellence in rosé winemaking and promote the SA Rosé category.

The 2020 FAT bastard Rosé is produced from Cinsaut grapes harvested from the limestone rich soils of the beautiful Robertson valley. The grapes are carefully pressed to extract gentle colour from the skins. The FAT bastard Rosé entices with a gorgeous salmon pink colour and the ripe sweet strawberry and watermelon aromas are wrapped in floral overtones which follow onto a creamy palate filled with fresh summer berries and ends on a zippy note.

Best enjoyed well chilled, on its own, or with seared salmon, beef carpaccio or BBQ ribs.

Or #LoveLARGE this Valentine’s Day and enjoy FAT bastard Rosé with audaciously delicious Vanilla French Toast!

Serves 2-3


4 large eggs

½ cup cream

½ cup full-cream milk

2 Tbsp sugar

1 Tbsp vanilla paste / extract with seeds

¼ tsp sea salt flakes

6 thick slices of challah or brioche

3 Tbsp butter

¼ cup almond flakes, toasted, to serve

Pure maple syrup, to serve

Fresh seasonal berries, to serve

(Raspberries & strawberries work particularly well with the vanilla flavour in the French toast)



Preheat oven to 120°C.

Lightly beat eggs, cream, milk, sugar, salt and vanilla in a large shallow bowl / baking dish.

Add sliced bread, turn to coat, then press down gently on bread until you feel it soak up custard mixture. Make sure bread is well soaked.

Heat some of the butter in a large non-stick frying pan over medium heat.

Using your largest spatula, gently transfer the bread from the custard to the pan, letting the excess drip back into the dish.

Cook until golden brown on both sides.

Transfer pieces of French toast to a metal cooling rack sitting on top of a baking tray and keep warm in the oven while you cook the remaining slices.

Serve French toast as two stacks topped generously with toasted almonds and berries.

Drizzle with plenty of maple syrup and serve with a glass of chilled FAT bastard Rosé.