• Vince (using Cab Sav Jelly)

    "A must for every workplace morning tea."

  • Charles (using Cab Sav Jelly)

    "Amazing, authentic flavour. A must for every serious cheese connoisseur!"

  • Tamara, Ballarat

    "A true taste sensation! Impresses our guests every time."

  • Mike, Adelaide

    "The perfect choice for our dinner parties!"

  • Zucchini, Walnut & Cranberry Bread (GF)


    2 ⅔ cups (400g) gluten free plain flour
    1 teaspoon bicarbonate of soda
    ½ teaspoon baking powder
    1 teaspoon ground cinnamon
    ¼ teaspoon mixed spice
    1 ⅓ cups (295g) caster sugar
    ½ firmly packed cup (100g) brown sugar
    3 eggs, beaten
    200ml Canola Oil
    2 teaspoons Vanilla Extract
    3 large zucchini, grated
    ¾ cup (75g) walnuts, toasted, chopped, plus 6 whole walnuts to garnish
    ⅓ cup dried cranberries (craisins)
    Soft cheese (such as Brie) to serve
    St Jean’s Cab Sav Jelly to serve



    1. Preheat oven to 150°C.
    1. Grease and line a 2-litre loaf pan, or 2-3 bar tins.
    1. Sift flour, soda, baking powder and spices into a large bowl. Stir in sugars, then add egg, oil, vanilla, zucchini, nuts, cranberries and a pinch of salt.
    1. Stir with a wooden spoon until well combined, then spread into the prepared pan. Top with extra nuts.
    1. Bake on middle shelf of oven for 1-1 ¼ hours or until a skewer comes out clean.
    1. Cool slightly in pan, then turn out onto a wire rack to cool completely. Slice and serve with cheese, and St Jean’s Cab Sav Jelly.

5 Item(s)