Shiraz-braised Sausages 🍷✨

This heartwarming Italian favourite is perfect fare for cool Autumn nights.

Be sure to add a splash of spicy Il Briccone Shiraz Sangiovese during sautéing to intensify the dish's tomato and capsicum flavours.

The best part about making this dish? Enjoying a glass of Shiraz while the sausages bake!

Ingredients

• 6 Italian pork sausages
• 1 red capsicum, cut into 1cm wide x 4cm long strips
• 1 yellow capsicum, cut into 1cm wide x 4cm long strips
• 1 onion, chopped
• 200g tomato passata
• 100ml Il Briccone Shiraz Sangiovese
• 1 clove garlic, crushed
• 1 handful fresh basil
• 1 handful fresh parsley
• JOSEPH Extra Virgin Olive Oil
• salt and freshly cracked black pepper to taste

Directions

1. Preheat the oven to 180°C.

2. In a pan, pour 3-4 tablespoons of olive oil. Add the chopped onion and sauté for a few minutes.

3. Place the sausages in the pan with the onions and brown them over high heat for 3-4 minutes, until a light crust begins to form on the outside. Note - it's ok if the sausages aren't completely cooked at this stage. They'll continue cooking later in the oven.

4. Remove the sausages and onion from the pan into a medium sized baking dish.

5. Without washing the pan used earlier, add another drizzle of olive oil and the chopped capsicums.

6. Sauté the capsicums over medium heat with a little salt and pepper for two minutes. Add the crushed garlic and continue cooking for another 30 seconds.

7. Add the Shiraz Sangiovese and half a glass of water to the pan. Bring to boil then add the tomato passata, fresh basil and a little more salt and pepper to taste.

8. Cover with a lid and cook over low heat for about 6 minutes.

9. Transfer the cooked capsicum mixture over to the baking dish with the sausages and arrange so that the sausages are on top.

10. Place the baking dish into the 180°C oven and cook for another 20 minutes.

11. Finish with a garnish of chopped parsley and an extra drizzle of JOSEPH Extra Virgin Olive Oil!

Serve with a generous glass of Il Briccone Shiraz Sangiovese and your choice of mashed potatoes, polenta, or crusty Italian bread.

Buon appetito!

Rigatoni with Crispy Guanciale

We believe that a good plate of pasta has the power to uplift the soul.

This month's recipe is one of those dishes.

It's a delicious combination of crispy guanciale, rich pecorino, and savoury fava beans. 

The result is a vibrant Summer dish that will leave you smiling.

...plus it's spectacular with a glass or two of Merlesco Merlot.

Ingredients

• 400 g rigatoni pasta
• 300 g fresh fava beans (aka broad beans)
• 150 g guanciale, diced
• 1 medium onion, finely chopped
• 100 g pecorino romano cheese, finely grated
• JOSEPH Extra Virgin Olive Oil
• sea salt and freshly ground black pepper

Directions

1. Blanch the beans in boiling water for 1 - 2 minutes, then transfer them to a bowl of cold water to cool. Peel off the tough outer skin of each bean and set aside.

2. Bring a large pot of salted water to boil. Add the rigatoni pasta and cook according to the package instructions. Drain the pasta, reserving a cup of the pasta water.

3. In a large frying pan, heat a drizzle of olive oil over medium heat. Add the diced guanciale and cook until it starts to become crispy, about 5-7 minutes. Remove the guanciale from the skillet and set it aside, leaving the rendered fat in the skillet.

4. In the same pan, add the chopped onion and cook until softened and translucent, about 5 minutes.

5. Add the cooked rigatoni pasta, fava beans and guanciale to the pan . Toss everything together gently, adding a splash of the reserved pasta water to loosen the sauce if needed.

6. Remove the pan from heat and stir in most of the grated pecorino romano cheese. Season with salt and freshly ground black pepper to taste.

Plate with a final sprinkle of pecorino and a drizzle of JOSEPH Olive Oil.

Enjoy with a glass of juicy Merlesco Merlot! The wine's fresh berry flavours are the perfect compliment to this savoury pasta.

The 2023 Virginia Vineyard Red is here!

This is my best kept secret – the Virginia Vineyard Shiraz Cabernet Merlot.

This wine offers unbeatable quality at an everyday drinking price.

Each year, it’s released directly to our mailing list and sells out within days.

Today, I have good news – the 2023 vintage has arrived!

The new release is a smooth, generous style with mellow, lingering oak character. It has delicious flavours of plum, blackberry, chocolate, and spice. Click here to see me taste the new vintage.

The Virginia Vineyard Red has over one hundred 5-star reviews on our website. Here are a few:

“Best value for money wine on the market...never disappoints!” – Mark W, South Australia 2023

"This could pass for something 3x the price." - Simon T, Queensland, 2023

Try Virginia Vineyard for yourself today. I guarantee your total satisfaction or your money back.

Because life's too short to drink anything other than great wine!

Joe Grilli
Owner & Winemaker

Nonna's Christmas Biscotti

Nonna Grilli would make these crunchy biscotti on Christmas morning.

As she baked, the house would fill with the scents of scents of vanilla, sherry, and coconut.

They're crisp, crunchy, and perfect for dunking in a hot cafè latte!

Ingredients

• 375ml The Fronti Fortified
• 250ml sunflower oil
• 250ml caster sugar
• 60ml vanmillin sugar
• 500ml self raising flour
• 500ml plain flour
• 125ml dessicated coconut

Direction

1. Heat your oven to 200°C.

2. Mix the Fronti Fortified, sunflower oil, flours, caster sugar and coconut in a mixing bowl until they are well combined.

3. Roll the dough into a 'snake' about 1cm thick.

4. Cut the 'snake' into 8cm lengths, and shape into crescent bows as pictured.  

5. Line a baking tray with greaseproof paper. Dip the biscuits into the vanillin sugar to coat one side then place them sugar side up on the tray.

6. Place tray in oven for 15 to 20 minutes until the biscuits are golden brown.

7. Remove from oven and allow to cool.

Serve with a cafè latte and a glass of JOSEPH The Fronti Fortified. We recommend dunking the biscuits in both!

Prosecco Christmas Cocktail! 🥂🎅

This is the perfect drink for greeting family and friends as they arrive to celebrate Christmas on a warm Summer's day!

It combines the crisp freshness of our Primo Prosecco with the festive flavours of fresh cherries and The Fronti Fortified.

Ingredients

• 1 bottle Primo Estate Prosecco, chilled
• 200 g fresh cherries, pitted and halved
• 2 tablespoons of The Fronti Fortified
• 4 sprigs fresh mint
• ice cubes

Directions

1. Prepare the cherries: In a bowl, gently muddle a handful of fresh cherries to release their juice and flavors.

2. Add the fortifed wine: Pour a 2 tablespoons of The Fronti over the muddled cherries and mix. The Fronti will add a touch of raisin flavour and Christmas spice to the cocktail. If you prefer a sweeter cocktail, add a dash of simple syrup.

3. Assemble the drink: Spoon the cherry mixture into wine glasses, filling about a quarter of each glass.

4. Top with Prosecco: Gently pour chilled prosecco over the cherry mixture, filling the glass as pictured. Do this slowly to prevent the prosecco from bubbling over.

5. Garnish: Add a handful of ice and a sprig of mint to each glass. We love to add a whole cherry to the rim of each glass for a festive look.

6. Serve immediately: Enjoy the cocktail as the Christmas festivities begin. Buon Natale!

JOSEPH Moda wins Top Rank!

Our JOSEPH Moda Cabernet Merlot has been awarded Top Rank by The Real Review!

Here's what judge Gabrielle Poy had to say about the wine:

"This cabernet is a decadent and lavishly styled wine. Inspired by northern Italy’s Veneto, where the grapes for the amarone wines are dried to desiccation (which amps their intensity and tannins) and then fermented. This grand red is a stunning example of the cool and spicy 2021 vintage. If you can find an aged bottle of Moda for Christmas lunch, you’re in luck!

Opaque ruby red. Christmas cake spice, cassis and vanilla notes flood the senses. The palate is saturated with blackberry, vanilla and inky tones: incredibly intense. There’s density but also freshness to temper. It still seems very youthful and needs time for the tannins to meld and tertiary notes to appear. Great ageing potential. (Screwcap)

Score: 95 ★★★★★

Alcohol: 14.5%

Ageing: now to 2028

Food: slow-cooked lamb shoulder with potato gratin and pickles"

Cheers Gabrielle! Click here to experience the JOSEPH Moda.
 

Christmas Specials! 🍾🎅

Natale is fast approaching, and we've released our Primo Christmas specials!

We guarantee pre-Christmas delivery to all orders placed by 12th December.

These are my top picks for entertaining in the holiday season. Each pack includes my must-have Summer wines.

Here's what wine lovers have to say about our Christmas packs:

"Delicious Summer wines - love them. Will be great with our Christmas dinner. Thank you." - Terri D, South Australia

"Taste of summer in every drop! Fresh, lively, and a perfect accompaniment to light summer food. We are ordering another case for Christmas and New Year get togethers." - Amanda T, New South Wales

Don't miss out on this limited offer. Many of these wines will sell out before Christmas.

As always we are including a bonus bottle of Extra Virgin Olive Oil and free shipping with every mixed or straight dozen.

Life's too short to drink anything other than great wine. Buon natale!

Joe Grilli
Owner & Winemaker

Crispy Pancetta Bean Stew

This rustic side dish hails from our family's homeland in Northern Italy, where it's known as 'Fagioli alla Veneta'.

It's perfect for showing off the new season's JOSEPH Olive Oil!

Ingredients

• 2 x 400g cans of borlotti beans
• 200g pancetta, diced
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 1/3 cup JOSEPH Cold Pressed Olive Oil
• sea salt & cracked black pepper, to taste
• fresh parsley, chopped
• toasted ciabatta bread

Directions

1. In a large pan over medium heat, add the pancetta and cook until it has begun to crisp. Remove the pancetta with a slotted spoon and set aside, leaving the fat in the pan.

2. In the same pan, add 1/3 cup of JOSEPH Cold Pressed Olive Oil. Once the oil has warmed up, add the minced garlic and rosemary sprigs. Sauté until the garlic is golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.

3. Drain and rinse the borlotti beans, then add directly to pan. Sauté in the garlic and rosemary oil for about 2 minutes, until they're well-coated and hot.

If you prefer a creamier texture, you can add some water and mash some of the beans with the back of a spoon.

4. Return the cooked pancetta to the pan and stir to mix well.

5. Season the beans with salt and pepper. They'll soak up more salt than you might expect, so taste as you go. Mix thoroughly.

6. Serve the beans hot in a bowl or on toasted ciabatta bread. Sprinkle with fresh parsley for added flavour and colour.

Bring out the best flavours of this dish with a final drizzle of JOSEPH Cold Pressed Olive Oil!

Our 2023 Cold Pressed Olive Oil! 🫒✨

It's finally here - the 2023 JOSEPH Cold Pressed!

This is the most fragrant expression of South Australia's greatest olive groves.

We press at low temperatures to bring out the most intense flavours of the new season. This oil bursts with notes of walnut, almond and green banana.

We make the Cold Pressed olive oil to enhance the flavour of classic Mediterranean dishes.

Here's what Australia's chefs have to say about using our JOSEPH Olive Oil: 

"I love this Extra Virgin Olive Oil...it's peppery, it's delicious...especially on my green salad!" - Guillaume Brahimi, Bistro Guillaume

"JOSEPH Extra Virgin Olive Oil consistently delivers purity of flavour, texture and balance.” - Neil Perry, Rockpool Restaurants

"JOSEPH Extra Virgin Olive Oil showed me what was possible for a benchmark oil in Australia." - Maggie Beer, Maggie Beer

Our First Run olive oil has now completely sold out. Don't miss this chance to taste the new JOSEPH Cold Pressed!

We will deliver all straight or mixed dozens with free shipping and a bonus bottle of olive oil.

Buon appetito,

Joe Grilli
Owner & Winemaker

Spaghetti alla Siracusana

The ancient city of Syracuse sits on the eastern coast of Sicily.

This traditional pasta combines the region's famous Mediterranean ingredients: anchovies, black olives, garlic and chilli.

Crispy breadcrumbs fried in JOSEPH Extra Virgin Olive Oil add bursts of texture to this rustic dish.

The vibrant notes of our Primo Pecorino perfectly complement this pasta's intense Italian flavours. 

Ingredients

• 500g spaghetti
• 200ml JOSEPH Extra Virgin Olive Oil
• 100g breadcrumbs
• 4 garlic cloves, finely chopped
• 200g anchovies
• dried chilli flakes to taste (2-3g recommended)
• 150g black olives, halved
• 1 small bunch fresh parsley, chopped
• salt

Directions

1. Cook the spaghetti in a pan of boiling salted water according to packet instructions.

2. Heat 50ml JOSEPH Olive Oil in a frying pan over medium heat. Add the breadcrumbs and fry until browned. Remove breadcrumbs from frying pan and place in a bowl on the side.

3. In the same pan, add another 150ml JOSEPH Olive Oil and the finely chopped garlic cloves. Sauté for 30 seconds, until the garlic becomes fragrant.

4. Add the anchovies and cook them while stirring lightly until they are completely broken up, about 2 minutes.

5. Mix in the chilli flakes and black olives.

6. Remove the pan from heat and add the chopped parsley.

7. Add the sauce to your spaghetti and mix well.

Serve fresh from the pan with a chilled glass of Primo Pecorino for maximum effect!