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 "Fusette". They look like mini baguettes and 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.

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.

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!

Mushrooms, mushrooms, mushrooms! A vegan treasure trove of these protein packed gems deliciously cooked to become a versatile, delicious, healthy dish. It's fair to say that mushrooms are meat for vegetarians and vegans alike. I love them too and have created this meal as a luxury meal for you all to enjoy. I've used all of the beautiful things that you add to a traditional Boeuf Bourguignon minus the boeuf! Field, oyster and porcini mushrooms are cooked with locally sourced carrots, onions thyme, bay leaves, red wine, vegan stock, garlic, tomato paste and lashings of red wine. We also caramelise pearl onions and add them in at the end to make the most heartiest of dishes. I use this to toss through farfadelle pasta and top with parmesan cheese, stuffed into jacket potatoes, smeared over a perfectly cooked steak, grilled chicken, bbq lamb cutlets, add to steamed rice and veggies, use it to top your pizza, make quiche....use your imagination to create a super tasty meal.

Head Chef has come up with an extravaganza of hand made gnocchi in our very own tomato ragu. Gnocchi is time consuming to make but the end product is fluffy, light pillows of deliciousness. When paired with a beautiful rich tomato sugo you have a match made in heaven. Top with parmigiana.

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!

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!

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.

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.

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.

Our food definitely has a European lean because that's the way we were taught to cook when growing up and it's also what we love to cook ourselves. Chicken Marbella does tend to be made a few different ways but I love the one we have produced. Chicken is marinated overnight with olives, capers, prunes, oregano, olive oil, garlic, red wine vinegar, salt and pepper. Before placing in the oven to roast we sprinkled it with a bit of brown sugar and white wine. The end result is a delicious Spanish/Middle Eastern mash up of deliciousness. Enjoy with couscous, rice, mashed potato or our wonderful Potato Gratin.

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!

Massaman Beef Curry is a mash up between Indian and Thai curry. It's is oozing warm tones from spices such as cardamom, cumin, nutmeg and fresh ginger. Slow cooked, melt in your mouth, chunks of beef and potatoes make this a luxurious curry.

We love our veggies and our curry! We have cooked pumpkin, cauliflower, spinach, peas, onions and chickpeas in a myriad of spices, to create a flavour bomb. Definitely serve with naan or rice. Would also work perfectly with our meat curries.

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!!

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.

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!

Made using the finest Belgian chocolate this is a show stopper dessert. Little cakes of goodness, these are irresistible and so easy to use. Simply re-heat in microwave for 30 seconds or in oven for 12 minutes at 180 degrees celsius. Serve with clotted cream or ice cream. One cake per person.

Raspberries are in season so we have decided to make a beautiful Raspberry Cheesecake which is gluten free and oh so 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.

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.