This dish from the Abruzzo region of Italy is traditionally served at Easter, but is also delicious during the cooler nights of Autumn and Winter. The unlikely addition of egg and pecorino to lamb creates a creamy, rich sauce perfect for full-bodied reds!

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!

Surprisingly simple but absolutely delicious, this braised beef dish is a winter warmer guaranteed to do justice to our JOSEPH Angel Gully Shiraz.

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.

This will be your new favourite Summer seafood dish. The caramelised edges of the squid create a delicious combination with thickened olive oil and juicy potatoes. You won't have to worry about leftovers!

This easy Italian classic is a perfect summer dish, best paired with Primo Estate La Biondina Colombard.

This variation on classic Italian crumbed steak comes from Bologna - the food capital of Italy! Prosciutto and Parmesan cheese add a richness that makes it perfect for generous reds like the JOSEPH Nebbiolo.

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.

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.

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.

This recipe is simple, quick and gives a delicious result for minimum effort - plus it's the ideal match for our savoury red, the Primo & Co 'The Tuscan' Shiraz Sangiovese.

One of Georgina’s absolute favourite dishes whist honeymooning in Le Marche on Italy’s Adriatic coast has been based on the eternal Eggplant Parmigiana – but with a twist.

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.

Vincisgrassi is the traditional Le Marche take on Lasagna. There's a bit of effort behind it, but the result is food for the soul.

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.

This delicious pasta sauce is perfect for anyone enjoying the bounty of tomatoes fresh from the garden.

Pollo 'ncip 'nciap (pronounced 'jip and jap') is a delicious, homely chicken dish which originates from the town of Offida in central Italy.

A really homely, soulful dish that warms the cockles of one's heart. This simple supper comes from my mother-in-law's Venetian family.

When long time Amici Primo Andrew and Justin Lind told us they'd found the perfect match for our JOSEPH Nebbiolo we knew they were serious as they not only sent us the recipe but also included a block of the heavenly Willie's Cacao for us to use! General Manager Richard cooked up a batch for the team one lunchtime and the empty plates and Nebbiolo bottle showed that Andrew and Justine were on to a winner. This recipe is kindly provided by Willie's Cacao, but we warn you to be very careful clicking on the link, their products are addictively delicious!

Simple, heartwarming and satisfying, this traditional Maltese dish from Georgina's family is proof that less is more. This goes beautifully with our Primo Estate Shale Stone Shiraz.

This crowd pleaser is a staple in the Grilli family. The bold flavours demand a rich and spicy red like the 2012 Primo Estate il Briccone Shiraz Sangiovese

A traditional method of cooking game birds, my mother often cooked this dish on Easter Sunday. She would also cook her home-grown pigeons this way.

This hearty dish is a perfect winter warmer on a chilly day, it's so meaty it is hard to believe it's vegetarian! Best enjoyed paired with our Shale Stone Shiraz.

A Venetian classic from Joe's mother-in-law.

Diced spring onion and fresh chilli add incredible flavour to the golden-fried garfish. This dish is an eternal classic when served alongside our Primo Estate La Biondina.

These crispy fried sardines are the taste of Summer! This recipe is perfect as an antipasto or main, and cries out a for a fresh, fragrant white like our newly released Primo & Co Verdicchio.

Spend some time in the Veneto during the autumn months and two ingredients come to the fore - speck the fragrant smoked prosciutto and radicchio in all its purple splendour. This recipe is one way to combine them both for a stellar result and a very good excuse to open a bottle of Virginia Vineyard Chardonnay, Riesling, Sauvignon Blanc. Enjoy!