Recipes
Click on the links below to discover our classic Primo Estate recipes!
Summer Tiramisu
This dessert is a delicious Summer twist on the classic Tiramisu. Mango and berries add freshness, flavour and make it a perfect match for the JOSEPH La Magia Botrytis Riesling Traminer.
Pane con Uovo e Bellini
French Toast made in the Italian tradition! As many Italians do, we've added crispy prosciutto and vino cotto to make a sweet and salty treat. Serve with a refreshing Bellini for the perfect Sunday morning...
Fig and Almond Meringue
This chewy golden meringue is the perfect match for a floral dessert wine.
Maiale Al Latte
Ingredients 2 pork fillets (approx 800g in total) 2 cloves of garlic, crushed 1 heaped tsp of fresh, finely chopped sage & rosemary 1 pinch of fennel salt or crushed fennel seeds (optional) 125 ml white wine 200 ml full cream milk 1 large carrot, peeled and cut into 3cm lengths 1 tbsp butter 6 tbsp JOSEPH Extra Virgin Olive Oil Directions Heat 6 tablespoons of olive oil and the butter in a heavy based pan. When hot add whole pork fillets and brown until golden on all sides. Add garlic and herbs to bottom of pan. Continue cooking for about 30 seconds, until aroma is released, being careful not to burn the garlic. Add the fennel salt or crushed fennel seeds to the top of the meat and generously season with pepper and salt. Add white wine. Cook on medium heat semi-covered until nearly all liquid has evaporated, about 10 minutes. Add milk and carrot, simmer on low heat, turning meat occasionally. Don't be alarmed if the milk looks curdled, it will taste wonderful. Continue cooking until most of the milk has evapourated and the meat and carrots are tender. Remove meat to a warm dish, cover and let rest. Transfer sauce and carrot to a bowl and puree using a hand-held blender. Cut the pork into 1cm slices on the diagonal and serve topped with an abundant helping of the sauce and a good grind of black pepper. Delicious with braised winter greens and mashed potato. Enjoy!
Flourless Orange Cake
This fragrant and delicious gluten free cake is the perfect pairing for our JOSEPH La Magia Botrytis.
Fennel and Salami Pasta
You won't be able to stop eating this. Black olives, fennel and spicy salami are the perfect combo for our new Nero d'Avola.
Carpaccio di Pesce
Ingredients Mixed leaf salad of thickly sliced radicchio, rucola and lettuga Small handful of finely chopped parsley One ruby grapefruit, segmented and all skin and pith removed One orange, segmented and all skin and pith removed 300 g of raw tuna Juice of 1/4 of a lemon JOSEPH Cold Pressed Extra Virgin Olive Oil Sea salt and freshly ground pepper to taste Directions Place the tuna in the freezer for 10 minutes before slicing it as thinly as possible with a very sharp knife. You are aiming for paper thin slices and chilling makes this easier. Mix a tablespoon of olive oil with the lemon juice to make a dressing. Toss all the ingredients together in a large bowl and drizzle the dressing immediately before serving. Add salt and pepper to tate. Pairs beautifully with our Venetian Garganega. Download this recipe as a pdf
