Inspired by the exclusive Eclat du Terroir recipe, this premium croissant has a delicious, buttery sweet taste that lingers in the mouth and a final hint of caramel, unique in its class. Simply heat in the oven and create your very own bakery in the comfort of your own home. A Sunday morning ritual in my household.

Pain au Chocolat are the ultimate little treat for Sunday brekky, afternoon tea or whenever you feel like it.

This year we have collaborated with Maison St Honorè to create a delectable Easter treat for you and your family. Hot Cross Buns in a simple Traditional flavour with sultanas or Chocolate. They come in boxes of 6 and are soft, delicious and the perfect Easter treat. Very limited.

Who doesn't love butter? Heat your croissant and smother in this luscious French butter with marmalade, cherry or strawberry jam. Also great for serving with fresh veggies or mashed potatoes. Extra lux.

These wonderful jams imported from France are world class. To top off your French inspired breakfast simply smother all over your croissants and breakfast is slightly more decadent than normal.

This gorgeous green dressing turns salad into SALAD with a flourish of basil, pinenutes, parmesan and lemon zest. Pour with careless abandon over roasted veggies and herby salads.

Simply, delicious, flavoursome and works with all salads. Our French vinaigrette is a crowd pleaser. Dijon mustard, great quality olive oil and a few other bits and pieces make this versatile and super yummy.

This vinaigrette is light enough to put over quinoa, couscous, rice, potatoes or anything that will soak it up and add an extra level of deliciousness.

We have partnered with Pressed Earth Juices this year to make your Christmas breakfast and indeed your entire Christmas Day complete! 3 juices to choose from that can see you through the day perfectly. They come in beautiful 1 litre glass bottles and can be placed into the fridge or ice buckets on display for the non alcohol drinkers and kids.

Pressed Earth Juices are delicious. This beautiful blend called Summer Lovin' is the perfect base for a cocktail or mocktail. Look on our socials for ideas about how to mix this delightful juice. Or simply serve with croissants and Pain au Chocolats to make Christmas breakfast even more delightful.

If you need a pep in your step on Christmas morning try this delicious and zesty juice. Zucchini, green apple, ginger, mixed greens, lemon and spirulinaare pressed to perfection to create a wonderfully refreshing breakfast juice.

For some, Good Friday is a day to enjoy seafood before the celebration of Easter Day. This year we have baked a whole side of salmon to honour this special event. Sourced from our friends at Kailis this salmon will feed at least 10-12 people with sides. We have baked in the oven and served with strips of cucumber, fresh mint, dill and pomegranate. It comes fresh instead of frozen. I could eat this every day of the week.

We have baked delicious pieces of Australian salmon topped with fresh herbs. The colours are so beautiful together! We have then drizzled with a champagne and lemon sauce. Such a light and tasteful lunch or dinner for Christmas Day.

The ultimate winter warmer! Fresh seafood poached in a delicate and creamy mustard sauce, topped with fluffy mashed potato. Nothing says cool weather like Seafood Pie. I am a fan of eating fish for dinner on Friday night so this is a family favourite. Locally grown vegetables are sautéed in olive oil until tender. I then add the cream and mustard (and a few other tasty morsels) and poach the seafood in the sauce. This process is very quick as I want the seafood to remain soft and silky. I then top it with fluffy mashed potato and the whole thing comes together beautifully. You can serve with extra vegetables and a side salad or just have it by itself. You will be licking your lips for more!

We have prepared a whole leg of butterflied lamb with oregano, rosemary, sage, thyme, garlic, lemon zest and olive oil. All you need to do is roast or bbq until falling apart, pull it off the bone and serve over a bed of roasted vegetables, garlic and herbs with salads and gratin. A sumptuous lamb banquet for Easter lunch.

We have marinaded our lamb cutlets in keeping with our multicultural heritage. Fresh mint, cumin, ginger, garlic, fresh mint, local honey, olive oil and more. Simply sear over the BBQ and create a luscious summer meal. Serve with Potato Gratin.

We have taken a scotch fillet, marinated in red wine, thyme, rosemary, salt and pepper. All you need to do is BBQ this and serve with béarnaise, salad and potatoes. Melt in your mouth, grass fed, beautiful beef.

A wonderful opportunity to BBQ or roast a delicious whole free range chicken from Mount Barker. We have marinaded the chicken with tonnes of fresh lemon, fresh herbs, olive oil and basted it until tender. Simply roast over some char grills on your home BBQ or roast in the oven. Serve with a delicious summer salad and our potato gratin. Heaven! Serves 6 easily and more likely 8 but perfect for next day left-overs in sandwiches. This brings out the European in me as it's something we do regularly and I have enjoyed this dish in Greece, Rome and France. Enjoy with our delicious Potato Gratin or Duck Fat Roast Potatoes.

Without a doubt this is an all time French classic. It is so delicious your family will be begging to make it a weekly occurrence. I source West Australian beef and slow cook it in a warm oven with pancetta, onions, carrots, mushrooms, herbs and of course lots of red wine. This takes about 4 hours and it comes out of the oven smelling heavenly. More importantly it really delivers on flavour. Serve with C Si Bon Potato Gratin or pappardelle pasta, rice or mashed potatoes and green veggies or salad. So delicious you will want to lick your plate!

Another French classic! Farm-fresh chicken thighs paired with fresh leeks, white wine, herbs, tarragon, dijon mustard and simmered until tender. My family loves it! I use chicken thighs to achieve a richer flavour in the dish. Boasting a wonderful aroma and delicate textures, the delicious sauce sure makes you want to come back for more. Serve with C Si Bon Potato Gratin or either rice, couscous or mashed potato.

Thinly sliced Royal Blue potatoes, layered with garlic and cream, topped with cheese and baked in the oven until golden brown. This is my ultimate side dish. It’s versatile and tastes delicious when paired with chicken, seafood, beef, lamb, salad, vegetables or just gobbled up by itself. I find the waxy style of Royal Blue Potatoes can hold their flavour well when partnered with fresh, local cream and garlic. Topped with lashings of cheese and baked until golden brown. Try this with my C Si Bon Boeuf Bourguignon, C Si Bon Stuffed Chicken Thighs or C Si Bon Chicken Chasseur and sides of green vegetables or salad. You will love it so much you will be able to serve it to guests the next time they come for lunch or dinner. Nobody needs to know!!

The twin sister to our Potato Gratin! Sweet potatoes are tossed through cream, garlic and a touch of ginger and nutmeg before being topped with cheese and baked until gooey. Yuuuum. Perfect for Thanksgiving and Christmas lunch or dinner.

A fresh green salad is always welcome at any event. We have designed this salad to maximise flavour from our main meals and to look visually appealing on your table. We have used a mixture of fresh green leaves such as rocket, spinach, iceberg to create maximum crunch. To this we have chosen fresh herbs such as basil, dill and parsley to lift the flavour game over the top. This salad an absolute game changer for any gourmet function.

We have designed some beautiful salads to work in conjunction with your main meals. Mediterranean Vegetable Salad works with most main meals. We have oven roasted red onions, capsicum, eggplant, tomatoes and zucchini with a touch of garlic and tossed through fresh rocket and some herbs to create a visually impressive and delicious side dish. Absolutely stunning!

Now this salad sure packs a flavour punch. Roasted red capsicum, red onion, chick peas are added to fresh parsley, dill and quinoa. We have paired this with a Spiced Honey and Lemon Vinaigrette. This would work perfectly with our Lamb Tagine or curries. So good!

The ultimate chocolate dessert for your easter Banquet. Layers as below..... ➕ Milk Chocolate Mousse with Premium French Couverture Chocolate ➕ Praline Mousse with Hazelnut and Almond ➕ Almond Biscuit at the base ➕ Crunchy Biscuit crumb in the middle Only a few available and definitely worth it the splurge.

We have butterflied a leg of lamb and marinated it with rosemary, garlic and preserved lemon to create a beautiful centre piece for your special lunch. We then smoked this for 4 hours in our smoker to create a mouth watering, succulent show stopper for your Easter table.