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.

Our Vegetarian Lasagne is made in a sugo style. We mince onions, carrots, zucchini, mushrooms, celery, tomatoes and cook with garlic, oregano, rosemary, thyme and olive oil until thick and luscious. Layers of béchamel and cheese make this a staple favourite. Serve with a steak of any protein, one of our meals, and a salad to have a sensationally healthy mid week option.

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.

When cooked slowly and with love there is nothing quite like this dish. We used a cacophony of spices to really bring out the luscious flavour of this cut of beef. Of course, plenty of red wine and time, a lot of time to ensure that they just fall apart when served. I think there is a really interesting blend of spices here which would work so well with pearl couscous and char grilled zucchini. If gluten intolerant then C Si Bon Potato Gratin or mashed potato/rice/quinoa would work just as well.

We have prepared a whole leg of Arkady lamb. All you need to do is roast 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.

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.

C Si Bon Duck a L’Orange. Now a staple on our menu because of it's popularity, this is a standout dish to be served any day of the week. Confit of duck is the first thing I buy when in France. I absolutely love it. This is a beautiful rendition of a French classic and tastes heavenly. I’ve placed the confit of duck on a bed of steamed royal blue potato scallops. The sauce was made using freshly squeezed orange juice that has been steeped with thyme, a touch of maple syrup, ginger and brandy. If you’re a lover of duck this will satisfy!

We have never done a salmon dish before and I don't know why? I love salmon and eat it at least once a week. My girl's like it because it's robust enough to hold sauces and it goes with sticky rice and salad and as a bonus is super healthy! That sweet, spicy combination of red curry, coconut milk and peanut butter is completely intoxicating. We also add a little squeeze of fresh lemon juice for a hint of acid which helps to round out the other flavors.

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. A delicious French vinaigrette makes this salad an absolute game changer for any gourmet function.

The days and nights are cooler which calls for a different stage to our salad obsession. I had this recently at my birthday celebrations and the crowd went wild. I served it with the Barramundi but it would work so well with the Lamb Tagine, Boeuf Bourguignon, Chicken Chasseur, Tarragon & Lemon Chicken, BBQ packs and more. We oven baked carrots, sweet potato, pumpkin and leeks until golden and then stirred through roasted chick peas, quinoa, fresh basil, dill and served with an orange and balsamic vinaigrette. Yum!

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 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.

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.

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.

Cherries are in season and work wonderfully intended with your Christmas lunch. To create a theme for the day why no start with cherry jam all over your croissants. Simply heaven!

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.

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.

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.

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.

We have butterflied a leg of lamb and marinated it with rosemary, garlic and preserved lemon to create a beautiful piece for your special lunch. Simply grill on the BBQ for about 20 mins. Let it sit for another 20 minutes and slice. Serve with a green salad and potato gratin.

We have marinaded our lamb cutlets in keeping with our Mauritian heritage. 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.