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.

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!

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

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.

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

Saturday 25th January 2014 - Click here to book your tickets

Sunday 26th January 2014 - Click here to book your tickets

Alcohol free tickets for drivers and children over the age of 10 are available for $50, please call: 08 8323 6800 to book these special seats.

Celebrate Australia day 2014 in one the the most beautiful spots in the country - our cellar door. Drive down through the Adelaide Hills to enjoy a relaxed lunch of locally sourced, seasonal Australian produce.

Exclusive to our Amici Primo, the day starts with a refreshing glass of sparkling white Primo Secco enjoyed with crostini in the courtyard. This is followed by a selection of wood oven pizzas paired with our most popular wines: La Biondina Colombard and Merlesco Merlot. Lunch ends with a wood oven baked Willunga peach served with our delicious sweet wine, JOSEPH La Magia. Invite your friends to share the fun in McLaren Vale's stunning wine country; the perfect long weekend catch-up.

 Menu

Primo Secco NV
Sparkling White

Primo Secco cured Salmon and Mascarpone Crostini

2013 Primo Estate
La Biondina Colombard

2013 Primo Estate
Merlesco Merlot

Selection of Pizzas Fresh from our Wood Oven

2013 JOSEPH
La Magia
Botrytis Riesling Traminer

Wood Oven Baked Peach with Willunga Almonds, Amaretto and Vanilla Bean Ice Cream

Tickets are limited so early booking is recommended

Saturday 25th January 2014 - Click here to book your tickets

Sunday 26th January 2014 - Click here to book your tickets

Alcohol free tickets for drivers and children over the age of 10 are available for $50, please call: 08 8323 6800 to book

Tuscan Pork Skewers - Serves 10

Ingredients

1000 g Pork Scotch Fillet diced into cubes
Roasted Fennel Seeds
1 Bunch of Parsley
1 Chili
2 Lemons
Cracked Pepper
JOSEPH Extra Virgin Olive Oil
10 Wooden skewers soaked in water

Directions

Blend the fennel seeds, pepper, chili and parsley in a food processor to make a dry mix. Marinade the pork cubes by rubbing them in the dry mix, adding a little JOSEPH Olive Oil then leaving them in the fridge overnight in a covered bowl.

Spear the marinaded pork cubes onto wooden skewers that have been pre-soaked in water (so they won't burn on the grill). Allow approximately 100g of meat per skewer. Grill the skewers over charcoal for the best flavour. Dress with a sprinkle of lemon zest, a squeeze of lemon juice and a drizzle of JOSEPH Extra Virgin Olive Oil and serve.

Many thanks to our friend Rob at La Dolce Vita Catering and Events for this delicious recipe.

Click here to enjoy unbeatable value with our selection of special offers - perfect for the festive season.

The pop and fizz of an Australian icon returns to cellar door this November as we proudly unveil the 2013 disgorgement of our NV JOSEPH Sparkling Red. See in the New Year with something special and order your 'history of Australian wine in a bottle', click here now to buy online.