Everyone needs to have at least one of our lasagnes or pies in their freezer at any time! They are such a crowd favourite and perfect last minute option when you aren't sure about what to dish up to family & friends. These entertaining packs feed up to 10 people. Simply make a green salad on the side and you have a feast ready to go!

Choose your favourite 4 meals (each meal serves 2) to put in the freezer and pull out when you need.

Choose your favourite 8 meals (each meal serves 2) to put in the freezer and pull out when you need.

If you are lacking inspiration about what to cook this week, let us make it easier for you by being able to select 4 of our family sized meals.

If you are lacking inspiration about what to cook this week, let us make it easier for you by being able to select 8 of our family sized meals.

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 mini bread rolls are called "Brioche". We have stuffed them with cheese, her and garlic butter. These do contain gluten. They work incredibly well with soups, lasagne, as a side with any of the main meals and something lovely to keep in your freezer for snacks and cheese platters.

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.

A vegetable tsunami! Packed full of flavour and texture this soup is rich and delicious. I love preparing this soup as I know that it is guaranteed to satisfy on so many levels. I especially love knowing that my family are eating the freshest vegetables and plenty of them! I have also made it gluten free so that more of you can enjoy. It is a beautifully hearty meal without being heavy. Serve with cheese toasties or fresh Italian bread.

Vichyssoise Fun Facts: Vichyssoise (vee-shee-SWAHZ) is a soup made with puréed leeks, onions, potatoes, cream, and chicken stock. Vichyssoise was invented in America in 1917 and named after the French town of Vichy—long before Vichy would become the seat of France's Nazi collaborationist government. Today, it is one of my favourite soups and I like it served hot in Winter. Creamy, rich and packed full of all of my favourite things. This week it's on!

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!

A French staple and something I love to eat regularly as it's healthy, goes with everything and delicious! This is a fantastic side dish. It’s versatile and tastes so good when paired with chicken, seafood, beef, lamb, pork or used as a vegetarian dish. Using a wondrous range of summer vegetables that are now in season, this super tasty meal won't disappoint.

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!

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.

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.

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!

A French classic! Farm fresh chicken thighs cooked with fresh vegetables, white wine, herbs and simmered until tender. My family loves it! I use chicken thighs to achieve a richer flavour for the dish. It’s packed with carrots, onions, zucchini, celery, tomatoes, thyme and a dash of cream. The delicious sauce makes you want to come back for more. Serve with C Si Bon Potato Gratin or rice, couscous, mashed potato.

Another French Classic - Cassoulet. Confit of duck is the back bone of this dish. To make it outstanding, we also slow cook cannellini beans, garlic, carrots, onions, celery, Herbes de Provence, apple, chorizo, fresh parsley and bread crumbs. Melt in your mouth, serve with our Cheese, Herb & Garlic Fusette and a glass of red wine.

Ragout originates from France created by Maman's for Sunday lunch with mountains of hand made pasta, couscous or polenta and Parmesan cheese. It's slow cooked, unctuous, has a tonne of flavour and uses all of my favourite ingredients. Instead of bolognese I usually cook this as it's a lot more decadent. This is something that kids to adults to oldies will love. Incredibly versatile and a staple in my freezer. Dress it up, dress it down....however you eat it you're going to fall in love with this gorgeous dish. Of course, as with all of my meals, this doesn't contain any additives, preservatives or gluten.

I've been wanting to do a chicken risotto dish for a while. So this recipe is using all those fresh lemons in season as well as another favourite, artichoke. I have roasted chicken thighs with Herbes de Provence, olive oil, salt and pepper. I have then sweated down brown onions with garlic, more herbs and added white wine, chicken stock, artichokes, fresh lemon zest and juice and risotto. The risotto is plump and soaks up all of the flavours. I then stir the chicken through the risotto and artichoke mix. Simply heat and eat. Perhaps match with a cheesy, herb and garlic fusette!

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.

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.

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!

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.

Cauliflower is in season right now and I love it curried. We added fresh cauliflower to a beautiful sauce made with korma flavours as well as extra ginger, cinnamon, cumin, diced tomatoes and coconut cream. Simply top with coriander and you have a beautiful vegetarian curry or side dish. Naan bread would also go really well with this.

Gluten free lasagne at last! Layers of luscious, cheesy, white sauce, slow cooked Bolognese and gluten free lasagne. Topped off with melt in your mouth cheddar cheese. With so many people now gluten intolerant I think it’s essential to offer this as an alternative. The secret to this gluten free lasagne is slow cooking the Bolognese, containing 6 different vegetables, until it’s almost a Ragu consistency. I wanted this to be healthy as well as delicious. By slow cooking the Bolognese, the vegetables and meat melt away into a thick, luscious sauce. I use plenty of cheese throughout to make it really melt in your mouth. Top quality gluten free lasagne sheets gives the dish beautiful structure. The balance of all three elements makes for an irresistible dining experience. I am proud to offer a gluten free alternative that tastes sensational!

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!

C Si Bon Shepherd’s Pie is made using fresh, West Australian beef with plenty of hidden vegetables. It’s oven baked until the mash is golden and bubbling. One of life’s simple pleasures is Shepherd’s Pie. Fresh West Australian farmed beef mince is combined using 6 different vegetables and cooked so that even the fussiest of eaters won’t complain – clever! I top it with fluffy mashed potato and West Australian cheddar cheese.

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!!

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.

A galette is a traditional French dessert made using a sweet pastry that is filled with fruits. We have made our very own sweet pastry and to the centre we have added fresh blackberries and apples with a sprinkling of sugar to create a family dessert. Serve with our very own French custard.

Does it get any more French than Chocolate Eclair? I don't think so! Beautiful choux pastry is filled with chocolate custard and then dunked in chocolate to form a glossy coating over the crisp shell. All you need to do is defrost and devour!

Another show stopper is our impeccable Millefeuille (Vanilla Slice). This is my mother's absolute favourite so we had to put it on the menu, Layers of vanilla custard are sandwiched between layers of puff pastry and topped with a sugar glaze that is simply irresistible.

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.

This is such a wonderful way to start the festivities on Christmas Day. Simply heat in the oven, place into a pretty bowl and dip your C Si Bon Cheese & Herb Petit Fours or fresh bread into this yummy dip. Nothing says French quite like an artichoke. They are my daughter's favourite meal and I know that everyone who tries this dip raves about it. Made using garlic aioli, parmesan, fresh lemon zest and herbs. Serve on a cheese platter as something completely different and really moreish.