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Celebrating La Dolce Vita

 

 

Primo Estate
 
18 March 2014 | Primo Estate

Recipe of the Month - Venetian Marinated Fish

Marinated Fish Venetian Style
Serving Size: 4
Difficulty: Easy
 

Ingredients

8 fillets of tommy ruff, garfish, sardines or mullet
4 tablespoons of plain flour
1 onion, sliced
1 fresh bay leaf
2 tablespoons of sugar
cup of Primo & Co The Venetian Garganega
cup of JOSEPH La Casetta Aged Vinegar
1 tablespoon raisins
1 tablespoon roasted pine nuts
1 tablespoon black peppercorns
2 sprigs rosemary
4 tablespoons JOSEPH First Run Extra Virgin Olive Oil

Directions

Coat the fish fillets lightly with seasoned flour. Heat the olive oil in a frying pan and fry the fillets. Remove to a serving plate to cool.

In a non-stick pan over medium heat lightly caramelise the onions, add the garlic, peppercorns and herbs. Pour in the wine and vinegar and cook for two minutes.

Add the sugar and raisins and taste for a pleasant balance of flavour between sweet and savoury. Pour over fish, cover and allow to marinade for several hours or overnight.

Time Posted: 18/03/2014 at 3:22 PM
Primo Estate
 
11 February 2014 | Primo Estate

NEW RELEASE - 2013 Virginia Vineyard Unlabelled Red

Enjoy FREE Freight and guaranteed delivery when you join our new Virginia Vineyards Unlabelled Club. If you love our great value every day drinking unlabelled wines and want to ensure you never miss out again click here to find out more - join today!

Time Posted: 11/02/2014 at 10:30 AM
Primo Estate
 
5 February 2014 | Primo Estate

Primo Grigio - Exclusive Limited Release

Click here to snap up one of our limited release dozens for just $199.00 (rrp $264.00). Stock up for summer and save $65 on this delicious easy drinking white made by Primo Estate's Joe Grilli. Click here now

Time Posted: 05/02/2014 at 11:10 AM
Primo Estate
 
2 January 2014 | Primo Estate

Minted Prawn & Orange Salsa Recipe of the Month

Minted Prawn and Orange Salsa Recipe

This simple starter for four or light meal for two by Peter Howard was kindly shared with us by our friends at Selector Magazine. For more great receipe suggestions from Selector just click here.

Ingredients

24 Cooked, medium sized prawns, shell removed
2 tbsps Orange Juice
1 cup Washed, crisped, mint leaves
1 Orange, zest the skin then peel and skin the orange before dicing into even chunks
1 Small, sweet, green chilli, finely chopped
1 tsp Green Tabasco
1 1/2 tsps Sugar
2 tbsps JOSEPH Extra Virgin Olive Oil
8 Medium sized Cos lettuce leaves, crisped and chopped
1 1/4 cups Cashews, roasted, salted and chopped

Directions

Cook the prawns then tumble them together with the orange juice and mint leaves. Leave to marinade for 20 minutes.

For the salsa: mix the zest, diced orange segments, chilli, tabasco, sugar and JOSEPH Extra Virgin Olive Oil together and allow to sit for 10 minutes. Spread the chopped Cos lettuce on a serving plate, spoon on the salsa and top with the prawn, mint and orange juice mixture. Sprinkle the cashew nuts evenly over the dish and serve immediately with an accompanying glass of  JOSEPH d'Elena Pinot Grigio.

Time Posted: 02/01/2014 at 1:59 PM
Primo Estate
 
2 January 2014 | Primo Estate

95 Points of JOSEPH Sparkling Red from Australian Wine Review

2014 starts with a bang for our JOSEPH Sparkling Red with this lovely write up from Andrew Graham of Australian Wine Review:

'Intriguing as ever.

This 2013 disgorgement too is a high achiever, the final wine as complex and complete as you could ask for, with a little dose of nearly everything.

It smells principally of rich and decadent McLaren Vale Shiraz, all ripe and expansive choc plum richness. Yet over the top there is morethan a hint of the dusty, baked earth decay of 40 year old old Aussie red, suitably topped off with some of cassis and formic of Moda for balance, ultimately producing a wine that smells young and old all at once.'

To read Andrew's full review, click here

We hope you enjoyed a bottle of this very special fizz over the festive period!

Ciao,

The Primo Team

PS To order your JOSEPH Sparkling Red please click here

Time Posted: 02/01/2014 at 8:17 AM
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