What to do with quality cheese leftovers? Make them into the most incredible Cauliflower Gratin you've ever tasted! Made using a bechamel sauce and to this we have added brie, camembert, a touch of Rochefort and aged cheddar to make a dreamy side dish. A little truffle oil is used at the end to lift the flavours to another level. Cauliflower is steamed to perfection and then the cheese is poured all over. Goes well with anything on our menu!

I am addicted to this dish. Aubergine is the ultimate vegetable to me. It works well in hearty food and has such a distinct flavour. My grandfather used to love thin slices of aubergine battered and fried, sprinkled with salt and served with a little chutney on the side as an aperitif. Very Mauritian! For me, I just love layer upon layer of eggplant stacked high with tomato sugo and melty cheese. So that's what we have done. This works well with so many of our meals such as the Boeuf Bourguignon, Chicken Chasseur, Stuffed Chicken Thighs, Chicken Marbella, Tarragon & Lemon Chicken, Beef Cheeks, Potato Gratin and more. Serve bubbling hot and pull this apart with gusto!

I saw this being cooked the other day and had to try it. We have halved butternut pumpkin and cut into slivers. In between the slivers we have placed garlic, olive oil, herbs, salt, pepper, poppyseed, sesame seeds, cumin before roasting until golden brown. Serve this with any of our meals or with a salad or over a bed of whipped feta and sprinkle with almonds, pumpkin seeds, honey. Incredible!

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.

When we tasted this in the kitchen, everyone swooned. Kind of spectacular, to say the least. I started by cooking the fresh chicken marylands in olive oil and butter with a sprinkling of pepper, salt and sweet paprika. Then I transferred them into a baking dish topping with thyme. I then cooked button mushrooms and garlic in white wine, chicken stock and cream before pouring the sauce over the chicken marylands and roasting them for a couple of hours before sprinkling with truffle oil and serving. These are sensational. It is mushroom and truffle season so be sure to grab them quickly. I was thinking about what to do with truffles in mind and this recipe certainly hits the spot. Pop open a beautiful bottle of pinot noir to go with this. Serve with crispy polenta or potato gratin and broccolini.

Off the back of the success of our Turkey & Leek Pie, we can't go past having a Chicken & Leek Pie on our menu this week. Succulent chicken is cooked with fresh leeks, white wine, herbs and then topped with fluffy mash for good measure. Like all delicious pies, simply heat in the oven and serve piping hot with a glass of wine.

We have poached fresh salmon fillets with leeks white wine, cream, potatoes, fresh dill, vegetable stock, salt and black pepper. To this we have topped it with some puff pastry. Simply heat in the oven until golden and bubbling.

Another instalment into our pie series. This one is made using fresh local WA beef slow cooked with onions, carrots, mushroom, herbs and tons of red wine. Cooked until tender and then topped with puff pastry. Bake this is the oven until golden brown and serve with fresh veggies and a glass of red wine.

After the very successful Turkey & Sweet Leek Pie we have gone for another favourite in our household. Lamb, rosemary and red wine. Lamb is slow cooked with a good slug of red wine, herbs and veggies until tender and then placed to bed before being topped with puff pastry. Simply heat and serve with a salad and more red wine!

Nicola has come up with this delicious dessert for you all. It's a flourless and Almond Espresso Cake with a Kahlua and Chocolate Ganache and crushed praline. Simply reheat and serve with ice cream. So good!

A zesty delight and award winning too! This dessert won the Frozen Dairy Dessert Category at the Perth Royal Show. Fresh lemon curd, whipped cream cheese and coconut make this a cheesecake to remember. Layers of coconut biscuit, cream cheese and fresh lemons make this an enduring favourite. The layer of fresh lemon curd lifts the dessert to a whole new level. It’s gluten free and jam packed full of natural produce so everyone can enjoy it. Cheesecake is a staple in my household as it’s a real crowd pleaser. Being a frozen dessert makes it perfect for an afternoon nibble or after dinner treat. Preparation: Remove from freezer and defrost for 5 minutes. Single serve : slice and replace remaining dessert back into freezer. Serving 4 – remove from foil and slice into pieces.

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.

Beef Rendang is a typically Malaysian style of lush, rich curry. Slow cooked for hours using herbs and spices. Galangal, ginger, chilli, cardamom, star anise, cinnamon to name a few plus toasted coconut and coconut milk to give it its' lustrous complexion. This is a must for anyone that loves beef slow cooked, fall apart and packed with flavour.

A Moroccan style lamb tagine bursting with flavours of the Middle East. Slow cooked until the lamb is melt in your mouth tender. Plump chick peas and green olives finish this dish off perfectly. I love foods from all over the world. My version of lamb tagine is particularly delicious as it contains some of my favourite flavours from the Middle East - cumin, saffron, ginger, and paprika. Subtle hints of fresh orange combined with the luscious sauce of rich tomato and Spanish onion work perfectly with succulent Western Australian lamb. To finish off I add chick peas and green olives to create a textural delight. You can serve this with couscous or rice….or just dig in!

I was asked what was the difference between Mauritian and Sri Lankan curries the other day. The main difference is that Sri Lankan curries tend to be milder with the use of coconut milk to temper heat. That is, of course, very general but the Mauritian's usually use tomato based curries due to the rich agriculture and a special type of tomato called Pomme D'Amour which is farmed locally. You must know by now that I love curry!!! All shapes, sizes and flavour profiles. Chicken, when slow cooked and falling apart tender, lends itself well to intense flavours. We really have gone all out on this one. A blend of about 15 different spices and chillies with coconut milk to give it a deep soul! It is rich and fall apart deliciousness. Pair this with Coconut Rice and you have the perfect meal for 2 or more.

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.

Having a Mauritian background we love rice. This little side dish is made by steaming rice and adding turmeric to give it a beautiful golden hue and some roasted almonds. Simply re-heat in the microwave and use with our curries, vegetarian, meat, or seafood dishes. Yum! You could also add some fresh parsley and currants to give it extra oomph!

We are listening to you and what makes your life easier. Sides are always popular. Who needs to cook when we can do it for you? Our coconut rice is steamed to perfection with hints of coconut so that you can pair with our curries, BBQ items and vegetarian options to lift the flavour of meal times to a new height.

We source our beautiful salmon from Kailis. To prepare it we cut into slices, brush with olive oil with a provencal herb mix. The salmon is placed on a bed of roasted mediterranean vegetables and then topped with an olive tapenade. I just love how colourful and flavoursome this dish is. A true representation of Christmas Salmon.

The next summery item on the menu to receive some pink treatment full of essential oils are our Herby Salmon Cakes. We have diced salmon and paired it with dill, parsley, chives, parmesan and gf breadcrumbs, a touch of lemon zest and bound it together with fresh eggs to create some very delicious morsels. You can simply heat these in a fry pan with a touch of olive oil and serve with a gorgeous summery salad and a glass of wine. Or if you're having people over for drinks, serve as a beautiful hors d'oeuvres. Garnish with extra herbs and a yoghurt dipping sauce. Slice some lemon wedges and squeeze all over. So good!

The festive season us upon us! Are you cocktail party ready? We are, so relax and simply order online now for cocktail food deliciousness. My favourite time of the year is Christmas. I'm a sucker for anything with a festive feel to it and I'm also a lover of parties! We've created cocktail quiches so that you too can enjoy your party guests instead of slaving away in the kitchen. If you would like to order these in large quantities please contact us and we can arrange. So simple.

The festive season us upon us! Are you cocktail party ready? We are, so relax and simply order online now for cocktail food deliciousness. My favourite time of the year is Christmas. I'm a sucker for anything with a festive feel to it and I'm also a lover of parties! We've created cocktail quiches so that you too can enjoy your party guests instead of slaving away in the kitchen. If you would like to order these in large quantities please contact us and we can arrange. So simple.

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.

These quiche represent the start of my food journey. When I was a little girl my mother made and sold quiches at Fremantle markets. This is so ingrained in my psyche that whenever I smell them baking I am immediately 4 years old again watching through the glass oven door as pastry, zucchini, mushrooms, herbs, cheese and cream melt into an exquisite french icon.

This quiche represents the start of my food journey. When I was a little girl my mother made and sold quiches at Fremantle markets. This is so ingrained in my psyche that whenever I smell them baking I am immediately 4 years old again watching through the glass oven door as pastry, bacon, cheese and cream melt into an exquisite french icon.

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!

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.

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.

New in our Petit Fours range. I adore cheese and herb biscuits, especially with a glass of champagne or on a platter with loads of fresh cheese, fruits, nuts and more. These are a delicious hors d'oeuvres that can be served with a glass of champagne or by themselves as a tasty little snack. We use parmesan and a little paprika to gain maximum flavour. Thyme and Rosemary are also used as a wonderful flavour enhancer. The combination is simply delicious.

I love everything with Lemon and citrus in general. When visiting family in France citrus was a flavour that we used to embellish salads, grate into biscuits and cakes, stir through drinks, add to vinaigrette and display in bowls around the house. I can't live without it. Our new range of Petit Fours (a small, bite-sized confectionary) are a nod to my French heritage. They are a perfect little sweet treat to have with your tea or coffee or as an after school or lunch box snack. Made using almond meal and fresh lemon zest these pack a punch in flavour. A little sweet bite to cherish.

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 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.

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.

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 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.