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!

The quintessential Venetian dish. For centuries, it was so highly esteemed that Venetians were only permitted to enjoy it on feast days, by order of the Doge himself. Somewhere between a soup and a risotto, crispy pancetta bursts in the mouth alongside sweet, succulent peas.

Ingredients

• 50g pancetta, finely chopped
• 400g Arborio rice
• 1/3 cup JOSEPH Olive Oil
• 1/3 cup unsalted butter
• 1.5kg peas, unshelled
• 1 brown onion, diced
• 1 handful flat-leaf parsley, finely chopped
• 2 tablespoons freshly grated parmesan

Method

1. Begin by making a pea broth. Shell the peas and place the husks in a large pot with 2 litres of lightly salted water. Simmer for 20 minutes, then strain and reserve the liquid.

2. In a wide saucepan, gently sauté the onion in the olive oil. Add the pancetta and half the butter, cooking until fragrant and lightly golden.

3. Add the Arborio rice and cook for around 5 minutes, stirring constantly, until the grains turn translucent.

4. Begin adding the hot pea broth one ladle at a time, stirring gently and allowing it to absorb before adding more.

5. When the rice is halfway cooked, add the shelled peas and parsley. Continue adding broth until the rice is al dente.

6. Remove from the heat and stir through the remaining butter and the parmesan until glossy and creamy.

Serve with a chilled tumbler of our Merlesco Merlot. The juicy berry flavours and soft texture pair beautifully with the creamy risotto and crispy pancetta. Buon appetito! 

This year, we wanted a new way to enjoy our Primo Prosecco - something that suits the hot December days in McLaren Vale.

This Christmas Cranberry Spritz is the perfect cocktail to kick off your Christmas celebrations - think an elevated Aperol spritz with a festive fruity touch! 

Ingredients (one serve)

• 45ml cranberry juice
• 45ml Aperol
• 90ml Primo Prosecco
• Soda water (to taste)
• An blood orange or grapefruit
• Ice cubes

Method:

• Fill a wine glass with ice
• Add cranberry juice and aperol (if you are making a large batch, you can pre-mix these separately)
• Top with Prosecco and a splash of soda
• Stir gently and garnish with a slice of blood orange/grapefruit

Perfect with fresh cherries, seafood starters, or on its own as a pre-dinner ritual!

A rustic chicken braise from Le Marche - tomato, garlic, and rosemary infuse the chicken with deep flavour and a light glaze. Perfection with the full texture and vibrant peach notes of our Verdicchio Classico Superiore.

Ingredients

• 4 chicken thighs, bones in and skin on
• 4 chicken drumsticks, bones in and skin on
• 2 garlic cloves
• 2 sprigs rosemary
• half cup white wine
• half cup tomato passata
• 2  tablespoons JOSEPH Olive Oil
• sea salt

1. Season and sear
Lightly salt the chicken on both sides and set aside. In a large pan, warm a generous drizzle of JOSEPH Extra Virgin Olive Oil and add two whole cloves of garlic. Sauté for about a minute until golden and fragrant. Remove the garlic and keep it aside. Brown the chicken, skin-side down first, for 4-5 minutes per side until deep golden, then flip and repeat.

2. Build the flavour
Pour in a good splash of white wine and let it simmer for a couple of minutes to reduce. Stir through the tomato passata, then return the garlic to the pan along with two sprigs of fresh rosemary.

3. Slow braise
Cover with a lid and let the chicken gently simmer over low heat for around 50 minutes. If the sauce reduces quickly, add a dash of water as needed.

The sauce should bubble softly, thickening as the chicken becomes tender and the aromas fill your kitchen.

4. Finish and serve
Remove the lid and cook for 5 more minutes to let the sauce reduce slightly. Serve immediately with roasted potatoes or seasonal vegetables, and a final drizzle of JOSEPH olive oil.

Buon appetito! Serve with a rich, generous white like our Verdicchio Classico Superiore.

Friends, family, and fellow wine lovers all ask me the same question this time of year:

"Matteo! When is the JOSEPH Sparkling Red coming back?”

For many, this wine is a holiday tradition. At our house, Christmas is not complete without it. I love popping the cork on a chilled bottle as the family arrives to celebrate.

Today you are the first to know - we have released the 2025 disgorgement!

We handcraft the Sparkling Red using a unique blend of aged reds from the past fifty years. This is a brooding, opulent wine with heady aromas of leather, spice, cedar, and a smooth, velvety finish.

Click here to watch my dad Joe share how and why we make this wine.

Here's what critics have to say about the JOSEPH Sparkling Red: 

“One of Australia's treasures.” - James Halliday, Halliday Wine Companion

"An inimitable benchmark that everyone must experience." - Tyson Stelzer, The Australian Sparkling Report

“My forever Xmas wine…It’s a master stock of a wine.” - Andrew Graham, The Australian Wine Review

Each year we bottle only a tiny quantity in order to preserve the integrity of our decades-old base stock. Do not miss out - this wine will be gone long before Christmas.

Click here to order the JOSEPH Sparkling Red.

As always we are offering 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!

Matteo Grilli
Owner & Winemaker

Seafood just tastes better in Italy.

If you’ve ever had a European summer, you know the scene. You’re dining outside at a lido - beach hut - the air heavy with salt and sunscreen. The food arrives. Nothing fancy: a simple plate of grilled fish, maybe a squeeze of lemon, a drizzle of local olive oil.

Then you take a bite, and it’s perfectly fresh and tender. You wash it down with a crisp white and think - this little shack could have a Michelin star.

So what’s the secret?

Yes, it’s the freshness. But we’ve got some of the world’s best seafood right here in South Australia. Yes, it’s the view. But stand at Port Willunga with a glass of Pecorino in hand, and you’ll rival the Amalfi Coast.

The real answer? It’s the Italian approach.

They understand texture. They know that great seafood doesn’t need beer batter or marinades - just the right balance of crisp and tender, achieved in minutes with good olive oil and heat.
My grandparents from Le Marche (seafood heaven) made the best example of this: Calamari 'alla Griglia' - on the grill!

It's a subtle twist on typical calamari - crispy toasted breadcrumbs give way to tender pieces of freshly cooked squid. 

Click here for our Calamari alla Griglia recipe.

Serve with a lemon wedge and a chilled glass of our new Pecorino. One mouthful and you’ll see - it’s Mediterranean Summer on a plate.

Buon appetito,

Matteo Grilli
Owner & Winemaker

The 2025 JOSEPH Cold Pressed is finally here!

We started blending Extra Virgin Olive Oil in the late 1980s.

Back then, dedicated olive groves hardly existed. We had to hand-pick olives from wild trees growing in our parklands and the Adelaide Hills.

Today, South Australia has become an olive paradise. For decades we’ve sourced fruit from the finest groves this state has to offer.

The result? Our new oil is brimming with notes of almond, green banana, and the peppery kick that JOSEPH oil is famous for.

We make the Cold Pressed for drizzling on green salads, fresh pasta, and bread still warm from the oven.

See me taste the new oil here!

Our First Run olive oil sold out within weeks of release. Don’t miss this chance to taste the new season’s Cold Pressed!

We offer free shipping and a bonus bottle of olive oil with any straight or mixed dozen of wine and oil.

Click here to order the 2025 JOSEPH Cold Pressed.

Buon appetito,

Matteo Grilli, winemaker