When the lovely Rosie from cellar door baked this delicious treat for the team it vanished so fast that we just had to share it with our Amici. Rosie inherited the recipe from her grandmother who escaped Berlin during the war. Rosie says 'This is a real winter warmer, the smell of apples and cinnamon baking takes me back to Grandma's kitchen'.

I just love cooking whole fresh fish. Do the fish justice and keep it simple with superb produce.... and a bottle of the gorgeous JOSEPH Pinot Grigio d'Elena alongside!

The intense black cherry fruit of the Primo & Co The Tuscan Shiraz Sangiovese which Primo Estate’s Joe Grilli makes in Italy is the perfect pairing with this classic Tuscan dish of stuffed peppers.

This is a traditional Veneto dish. The perfect autumn dish, it is usually served, in our family, at lunch on Good Friday. It is one of my favourite dishes. Bigoli is actually the name of a large type of spaghetti.

Traditional Italian Christmas Cake Bread & Butter Pudding Joe says 'I have always been a fan of the traditional bread and butter pudding but when the bread is substituted with the aromatic Italian panettone it goes to a whole new level. Irresistible with some Golden North icecream and a glass of JOSEPH La Magia Botrytis Riesling Traminer.'

No one knows seafood like the Venetians. This simple, flavoursome dish brings a taste of Venice to your kitchen any day of the week.

A simple, elegant dish from the Veneto that looks and tastes beautiful. The perfect match with the minerally texture of our JOSEPH Pinot Grigio d'Elena.

Joe found this lovely recipe jotted down in Dina's journal from their 2010 holiday on the Isola d'Elba, just off the Tuscan coast. Colourful and beautifully textured this salad is quick and easy to assemble

A quick and easy seasonal recipe from our friends at Sydney Seafood School. Perfect for anyone currently enjoying the bounty of a lime tree in the garden. This dish partners beautifully with the refreshing citrus flavours of our La Biondina Colombard.

Kindly shared with us by Bianca from the SACWA's Adelaide Branch these mouth-watering tartlets are a perfect match for our JOSEPH La Magia Botrytis Riesling.

Dell'Ugo Restaurant in Brisbane's New Farm is one of Joe's favourite places to eat when he's in Queensland. They've kindly shared the secret of their stunningly rich and flavoursome ragu.

Dina discovered this recipe on a family holiday to the Isola d'Elba, just off the Tuscan coast. Perfect for a quick mid-week dinner paired with our Il Briccone Shiraz Sangiovese. Both the wine and the chicken are spicy, rich and warming on a chilly autumn evening.

Dina's classic Umbrian paté has long been my favourite match for JOSEPH Sparkling Red, the creamy richness of the paté providing a beautiful balance to the complexity of the wine.

Warm, hearty stew is the perfect family meal for a chilly Autumn day. The perfect partner for our rich, spicy Primo Estate Shale Stone Shiraz.

Perfect for warm autumn days

This fragrant and delicious gluten free cake is the perfect pairing for our JOSEPH La Magia Botrytis.

A great summer dish to be shared on warm evenings with friends, this pairs perfectly with JOSEPH d'Elena Pinot Grigio. Many thanks to Rob Paglia at La Dolce Vita Catering and Events for this delicious recipe.

Lisa Adams who organises the events at Primo Estate was lucky enough to attend a cookery school in Le Marche, Primo Grilli's birthplace. When we opened the first bottle of our new Primo & Co Verdicchio, which Joe Grilli made in Le Marche, Lisa was kind enough to whip up a batch of these delicious fritters to accompany it. We guarantee your guests will clear the plate of in minutes when you serve this simple but tasty starter.

Quick, easy and delicious these skewers are perfect for lunch on a summer's day - sheer bliss paired with a glass of Primo Estate La Biondina Colombard!

Joe's all time favourite vegetable dish is the perfect accompaniment to an Italian style BBQ cook up or an easy vegetarian meal on its own.

Joe says 'You know you have a real crowd pleaser when there are NEVER any leftovers no matter how much you cook - this is one of them'. Absolutely delicious with a bottle of Primo Estate Merlesco Merlot.

The cherry tannins of our straight Sangiovese was made for this heart warming family favourite.

This is one of Primo Estate winemaker and owner Joe Grilli’s all time favourite dishes from his parent’s home region of Ascoli Piceno in Le Marche on the central Adriatic coast of Italy. Joe says ‘Dishes like this are EXACTLY why we make the JOSEPH d’Elena Pinot Grigio’. The mix of different seafood is key to the success of this dish – in Le Marche there would be at least 12 different kinds! Fresh squid and prawns in the shell are a must. Use firm fleshed fish like flathead, snook, snapper, ling, barramundi, red mullet, fresh tuna and swordfish either filleted or on the bone as you prefer. For shellfish try cockles, a handful or mussels and cleaned and quartered blue swimmer crab. Avoid delicate fish like whiting and garfish.

Dina used to say that one taste of this classic dish transported her to a restaurant in Venice with the waters of the Grand Canal lapping at her feet. Try her quick and easy recipe for a taste of Venice in your own home.

This elegant winter dish requires an elegant wine - we love to accompany this dish with our JOSEPH Nebbiolo

In our week’s stay in Le Marche during October 2016 we were inspired to cook these delicious Veal Involtini. A not too heavy, medium bodied red is ideal with this quite delicate veal dish. Nebbiolo would be my first choice followed by anything with Sangiovese in it…maybe our Primo Estate Il Briccone Shiraz Sangiovese or Primo & Co The Tuscan Shiraz Sangiovese.

Served cold this typical Venetian dish is easy to prepare the day before a banquet. We make Primo & Co The Venetian Garganega in Italy for dishes just like this!

A light, flavoursome salad that pairs perfectly with a cool glass of our JOSEPH d'Elena Pinot Grigio on a warm day.

A glass of JOSEPH Fronti is always delicious but with one of this biscotti it is perfection. We finally persuaded Joe's mother, Santina, to share her delicious biscotti recipe with us - enjoy!

Salted cod, baccala, is a staple food all over Italy. However, it wasn’t until I tasted Joe’s grandmother, Nonna Palmina’s, version of this humble dish that I became a convert. I have adapted her recipe and used fresh ling or swordfish instead. This is quick easy comfort food that pairs amazingly with our just arrived 2010 Primo & Co The Venetian. Salute and thank you Nonna!