“That’s one way to make an impression…”

James Halliday - the titan of Australian wine writing - looked down at his suit and tie.

Both were now splattered with green truffle and avocado mousse.

The room went silent.

And somewhere nearby, my seven-year-old sister Elena was probably wondering what all the fuss was about.

It was 2004.

My family had spent years planning what we thought would be the wine dinner of a lifetime.

We were celebrating two Australian firsts:

South Australia’s first Nebbiolo vineyard (ours, planted in 1998), and the first crop of Western Australian truffles.

We decided this called for something extravagant.

Guillaume Brahimi was cooking at his celebrated Bennelong restaurant, inside the Sydney Opera House. So we booked it out.

The who’s who of Australian wine came along. We even flew a few VIPs over business class.

And among them sat the greatest VIP of all:

James Halliday - the undisputed kingmaker of Australian wine.

The first course arrived.

Green truffle and avocado mousse, served in giant martini glasses, with JOSEPH Nebbiolo alongside. The whole room leaned in.

There was just one flaw in our grand plan.

My parents had brought a seven-year-old to a long red wine dinner. My sister Elena had been getting ever more restless.

Who could have predicted that?

And by a cruel twist of seating fate, she’d ended up directly within firing range of James Halliday.

Sure enough… somehow, Elena launched her mousse across the table.

Straight into James. Suit. Tie. The lot.

For one horrible second, nobody moved.

Then James smiled.

“That’s one way to make an impression.”

The whole table cracked up. Our glamorous wine dinner had been brought crashing back to earth by a bored seven-year-old.

I made sure Elena heard the story again at her 18th birthday (and her 21st).

More than 20 years later, those two little Australian experiments have grown up.

Western Australian truffles have become world famous.

And we’re now pouring the 2024 JOSEPH Nebbiolo - fragrant with rose petals, sweet spice and violets, with cherry, Turkish delight and fine tannins.

You can discover the infamous red here:
https://primoestate.com.au/products/nebbiolo

Matteo Grilli
Owner & Winemaker

P.S. Elena has thankfully become much better behaved at wine dinners.

There’s something deeply satisfying about a pot of beans simmering slowly on a cold winter’s day.

This Tuscan White Bean Stew combines tender cannellini beans with tomato, garlic and fragrant herbs, with pitted Sicilian green olives added at the end for an extra savoury punch.

Finish generously with JOSEPH First Run Extra Virgin Olive Oil and serve with plenty of crusty bread to mop up every last drop.

Ingredients

• 60ml JOSEPH First Run Extra Virgin Olive Oil, plus extra to finish
• 1 medium brown onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, finely chopped
• ½ teaspoon dried chilli flakes
• ¼ cup flat-leaf parsley, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 65g tomato paste
• 180ml dry white wine
• 1 x 800g tin whole peeled tomatoes, crushed by hand
• 1 bay leaf
• 375ml vegetable stock, plus extra if needed
• 2 x 400g tins cannellini beans, drained and rinsed
• 150g pitted Sicilian green olives
• ½ cup fresh basil leaves, roughly torn
• Sea salt and freshly ground black pepper
• Crusty bread, to serve

Method

1. Make the soffritto

Heat the JOSEPH Olive Oil in a large heavy-based pot over medium heat.

Add the onion with a small pinch of salt and cook for 7 - 8 minutes until soft and golden.

Add the carrot, celery and garlic and cook for another 3 - 4 minutes, stirring occasionally.

2. Build the flavour

Add the chilli flakes, parsley and sage and cook for 1 minute until fragrant.

Stir through the tomato paste and cook for another 2 minutes, allowing it to deepen slightly in colour.

Pour in the white wine and simmer for around 3 minutes, scraping up any flavour from the bottom of the pot.

3. Add the tomatoes

Add the crushed tomatoes and their juices, followed by the bay leaf and a generous grind of black pepper.

Bring to a lively simmer and cook uncovered for 12 - 15 minutes, stirring occasionally, until the tomatoes have broken down into a rich sauce.

4. Stew the beans

Add the cannellini beans and vegetable stock and stir well.

Reduce the heat, cover and simmer gently for 20 minutes, stirring occasionally.

Add the Sicilian green olives and continue cooking for another 10 minutes. For a thicker, creamier stew, gently crush a few of the beans against the side of the pot with a wooden spoon.

5. Finish and serve

Remove the bay leaf and stir through the fresh basil. Taste before adding salt – the olives will already bring plenty of savoury flavour – then season with salt and freshly ground black pepper as needed.

Spoon into warm bowls and finish generously with JOSEPH First Run Extra Virgin Olive Oil.

Serve immediately with crusty bread for mopping up the rich tomato sauce.

A hearty tomato-based stew calls for a savoury Winter red. Our Shale Stone Shiraz, with its juicy red fruit and savoury character, is made for this kind of cosy cooking. Buon appetito!

The 2026 JOSEPH First Run Extra Virgin Olive Oil has arrived!

Once a year, for a limited time, we release the freshest and most vibrant extra virgin olive oil of the new season.

The 2026 JOSEPH First Run has been made from early-harvested olives, picked to capture their intense freshness, flavour and colour.

This year’s long, even growing season produced small olives with remarkable flavour concentration. The resulting oil has vibrant aromas of green banana and freshly cut grass, crisp fruit-driven flavours and a clean, peppery finish.

First Run is made to be enjoyed at peak freshness. Drizzle it generously over crusty bread, use it to dress salads or pour it over finished dishes just before serving.

Watch Matteo taste the new season’s oil here.

For a limited time, we’re offering free shipping and a bonus bottle of olive oil with all straight or mixed dozens.

Click here to discover the 2026 JOSEPH First Run Extra Virgin Olive Oil and experience the new season at its most flavoursome.

Here’s to living La Dolce Vita!

Our first 2026 white wines have arrived!

After a dry winter and spring, followed by a warm summer cooled by evening Gulf breezes, the 2026 growing season delivered beautifully balanced fruit with outstanding flavour concentration.

Although yields were slightly below average, the quality was exceptional. The fruit arrived at the winery bursting with varietal character, vibrant natural acidity and remarkable purity.

The result? A fresh new range of whites brimming with bright fruit, energy and freshness.

Visit our Cellar Door to taste the new releases or shop online. Cheers! 🍷

This mushroom risotto is one of the few dishes that makes me feel like I could happily be vegetarian for a day.

Silky, earthy and deeply savoury, the JOSEPH Nebbiolo melts into the rice alongside butter, mushrooms and Parmigiano.

Made for cold evenings and a glass of red already open beside the stove.

Ingredients

• 320g Arborio or Carnaroli rice
• 300–400g mixed mushrooms (Swiss brown, oyster, porcini, shiitake etc.)
• 1 small brown onion, finely diced
• 2 cloves garlic, finely sliced
• 1L good chicken or vegetable stock
• 120mL JOSEPH Nebbiolo
• 60g butter
• 2 tbsp JOSEPH Extra Virgin Olive Oil
• 60–80g finely grated Parmigiano Reggiano
• Small handful flat-leaf parsley
• Salt & black pepper
• Optional: a few dried porcini mushrooms soaked in warm water

Method

1. Prepare the mushrooms

Slice the mixed mushrooms fairly chunky.

Heat a large pan with the JOSEPH olive oil and half the butter over medium-high heat.

Cook the mushrooms until deeply browned and caramelised around the edges - rich, golden and fragrant. Don’t overcrowd the pan.

Season lightly and set aside a small handful for garnish.

2. Build the base

Lower the heat slightly.

Add the onion and cook gently until soft, sweet and translucent, about 5 minutes.

Add the garlic and cook briefly until aromatic.

Add the rice and stir for 1–2 minutes until the grains become glossy around the edges.

3. Add the Nebbiolo

Pour in the JOSEPH Nebbiolo and let it simmer gently until almost fully absorbed.

The risotto will slowly take on a subtle ruby hue and savoury depth.

4. Cook the risotto

Begin adding the warm stock one ladle at a time, stirring regularly.

Wait until each addition is mostly absorbed before adding the next.

Continue for about 16–18 minutes until the rice is creamy and flowing, while still retaining a slight bite.

5. Finish

Turn off the heat and stir through the remaining butter, Parmigiano, parsley and cooked mushrooms.

Add a splash more stock if needed - the risotto should gently spread across the plate, not sit stiffly.

Rest for 1 minute before serving.

Finish with a sprinkle of the rehydrated porcini and a small drizzle of JOSEPH Extra Virgin Olive Oil.

Serve slowly, with plenty of Parmigiano and a glass of JOSEPH Nebbiolo already open beside the stove.

“Saor” is Venetian dialect for the perfect balance of sweet and sour, and this dish lives up to its name.

Tender sardines layered with caramelised onions, crunchy pine nuts and bursts of raisin sweetness.

Finish with a generous drizzle of JOSEPH Extra Virgin Olive Oil to bring it all together.

Ingredients

• 8 fillets sardines (or tommy ruff/garfish/mullet)
• 4 tablespoons plain flour, seasoned with salt & pepper
• 1 onion, sliced
• 1 clove garlic, sliced
• 1 fresh bay leaf
• 2 tablespoons sugar
• ¼ cup Primo & Co 'The Venetian' Garganega
• ¼ cup JOSEPH 'La Casetta' Aged Vinegar
• 1 tablespoon roasted pine nuts
• 1 tablespoon raisins
• 1 tablespoon black peppercorns
• 2 sprigs rosemary
• 3–4 tablespoons JOSEPH Extra Virgin Olive Oil
• Salt and freshly cracked black pepper

Method

1. Lightly coat the sardine fillets in seasoned flour.

2. Heat a generous amount of JOSEPH Extra Virgin Olive Oil in a frypan over medium heat. Fry the sardines for 1–2 minutes on each side until lightly golden. Remove and drain on paper towel.

3. In the same pan, add a little more olive oil if needed and cook the sliced onions gently over medium-low heat until soft, sweet and lightly caramelised.

4. Add the garlic, peppercorns, bay leaf and rosemary, then cook briefly. Pour in the white wine and vinegar, then simmer for 2 minutes until the mixture is glossy and fragrant.

5. Stir in the sugar, raisins and pine nuts, tasting for a pleasant balance between sweet and savoury.

6. Layer the fried sardines and onion mixture in a dish, finishing with the onions on top. Allow to cool, then refrigerate for at least a few hours (or overnight) to let the flavours develop.

7. Bring to room temperature before serving. Finish with a drizzle of JOSEPH Extra Virgin Olive Oil and an extra pinch of seasoning if needed.

Best enjoyed with a glass of our Primo & Co ‘The Venetian’ Garganega. Its crisp, fresh style cuts through the richness and lifts the sweet and sour flavours beautifully. Buon appetito!

The kind of pasta you should always make with seconds in mind.

It's rich and hearty with juicy pork sausage, crunchy broccolini, and a spicy finish.

Use plenty of Parmigiano Reggiano and JOSEPH olive oil to bring it all together!

Ingredients

• 250g orecchiette
• 1 tablespoon JOSEPH Extra Virgin Olive Oil
• 450g Italian pork sausage, casings removed
• 1 small shallot, finely diced
• 2 garlic cloves, finely chopped
• ¼ teaspoon chilli flakes
• 250g broccolini, trimmed into florets
• 250ml chicken stock
• 30g grated Parmigiano Reggiano, plus extra to serve
• Salt and freshly cracked black pepper

Method

1. Bring a large pot of salted water to the boil. Cook the orecchiette al dente according to packet instructions.

2. Meanwhile, heat the JOSEPH Olive Oil in a large frypan over medium heat. Add the sausage and cook for 4–5 minutes, breaking it up with a spoon, until browned and slightly crisp.

3. Add the shallot, garlic and chilli flakes, and cook for a further 2 minutes until fragrant.

4. Stir in the broccolini and pour in the chicken stock. Simmer for 2–3 minutes until the broccolini is tender and the sauce has slightly reduced.

5. Add the cooked pasta directly to the pan and toss to combine. Stir through the Parmigiano Reggiano and season to taste.

6. Serve immediately with an extra sprinkling of parmesan.

Best enjoyed with a glass of our Merlesco Merlot. Serve it slightly chilled and let the juicy red fruit and soft spice bring the whole dish into balance. Buon appetito!

The humble toastie, elevated. Fragrant roasted artichokes melt into blistered cherry tomatoes. Finish with plenty of Parmigiano Reggiano for that perfect salty bite.

Ingredients

• 2 slices crusty bread
• 100g cherry tomatoes, sliced
• 100g roasted artichokes, roughly chopped
• 60g grated Parmigiano Reggiano (plus extra to serve)
• Butter, for spreading
• JOSEPH Extra Virgin Olive Oil, for cooking
• Salt and freshly cracked black pepper
• Giardiniera or pickled vegetables, to serve

Method

1. Heat a drizzle of JOSEPH Olive Oil in a frypan over medium heat. Add the cherry tomatoes and roasted artichokes, season with salt and pepper, and cook until the tomatoes are softened and lightly blistered. Set aside.

2. Butter both sides of each slice of bread. Place in the frypan and cook until golden on both sides.

3. Reduce the heat to low. On one slice of bread, add a generous layer of grated parmesan, followed by the artichoke and tomato mixture, then more parmesan. Top with the second slice of bread.

4. Cook gently for 1–2 minutes, pressing lightly, until the cheese has melted and the toastie is crisp and golden.

5. Serve hot, with an extra sprinkling of parmesan and a side of giardiniera or pickled vegetables.

Best enjoyed with a glass of our Nero d’Avola. Its spicy, medium-bodied style cuts through the richness of the cheese and brings the whole dish into balance. Buon appetito!