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. Flaky pastry is filled with dark couverture chocolate. Cook until melting, puffed and golden. Dunk in a cup of tea or coffee. Christmas is off to a great start!

"A pithivier is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping on the edge." Our version is a beauty and will look spectacular as an entree on any Christmas table this year. Stuffed with a whole camembert, cranberry jelly and fresh thyme. Simply brush with egg yolk or milk and bake in the oven until golden and crispy. When you cut into it the cheese will ooze out. The flavour of the butter pastry, cheese, tart cranberries and fresh thyme are simply heaven.

A vol-au-vent is a small hollow case of puff pastry. Another French classic and was very big in the 80's food scene. When we recreated these for the Christmas photo shoot, we all thought, why don't more people eat these? A little pocket of hot deliciousness! We have two flavours this year. Seafood - a beautiful combination of Kailis salmon, WA prawns, creamy béchamel, chives and cayenne. OR Chicken & Mushroom - porcini mushrooms with chicken, onions, fresh mushrooms, thyme, béchamel and parmesan. Simply pop into the oven, and heat until golden. This would work beautifully on a platter with other Hors D'Oeuvres or as an entree with a little green salad. Simply scrumptious!

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.

This quiche will wow your guests. Made with fresh asparagus, char grilled capsicum and fresh basil. All the colours and flavours of Christmas in one dish. Serve to guests as a entree or main for vegetarian's. If you're having a cocktail party this will impress on a table laden with food.

If you're a lover of mushrooms then this is the perfect Christmas dish for you. This comes in one size and serves 4 people. We have roasted field mushrooms and then stuffed with more mushrooms sautéed with spinach, onions, herbs before placing into a case of puff pastry and creating a lattice topping. All you have to do is take it out of the freezer and cover with an egg wash before baking until golden brown. Perfect for vegetarians or as a side dish with turkey or porcetta.

It's Christmas and it's time to succumb to all things delicious. We have marinated these WA prawns with fresh salsa verde. All you need to do is defrost, grill them on the BBQ or in a fry pan until bright orange and smelling fantastic. Serve with our luscious salads. These would make a wonderful Hors D'oeuvres, Entrée or Main Course.

This is a show stopper dish! You can either serve as an Hors D'Oeuvres or Entree. Fresh WA crayfish are steamed and then chopped into chunky pieces before being tossed through our beautiful béchamel sauce, parmesan, chives and a touch of cayenne pepper. Top with herby bread crumbs and re-heat in the oven. Serve individually or in a beautiful big dish for everyone to try.

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.

Christmas fair at its finest. Released in time for Christmas, this is a standout dish to be served on Christmas Day or in the lead up to Christmas if you are a huge lover of duck, like me. This could take pride of place on your Christmas table and we’ve done all the hard work. 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. The sauce was made using freshly squeezed oranges, a touch of cranberry juice and juicy cranberries that have been steeped with thyme and brandy. It looks spectacular too. This will only be available in the lead up to Christmas. You can pick up in store, order online or pre-order for larger parties. So good! Serve with C Si Bon Potato Gratin. You can serve this warm or shredded over a salad. Stunning!

This is a truffley, forest floor incantation with beautiful depth of flavour and conjures images of snow capped mountains in the South of France with crackling wood fires and red wine. A wonderful seasonal dish that will only be available between now and Christmas, so don't miss out!

I've sourced succulent turkey breast from Torre butchers and stuffed it with pistachios, cranberries, sage, thyme, gluten free toasted bread crumbs, celery, onions, lemon zest, olive oil and more goodies. This turkey is tender and delicious. My girls hoovered it down when we tried it (left overs for sandwiches the next day - bonus!). Pre-order online now for home delivery or pick up in-store. This serves 8-10 people easily with sides. All you have to do is bake in oven for 1.5 - 2 hours. I cooked mine on the Webber Kettle and it took 2 hours. I even made a little gravy with the juices from the bottom of the dish. You can serve with C Si Bon Potato Gratin and C Si Bon Sweet Potato Gratin and fresh salad.

It's the first time we have offered delicious Porcetta for Christmas. Very traditional and looks fabulous on your Christmas table. Everyone will be fighting over the crackling! We have sourced our Porcetta from Princi Butchers butcher and they have seasoned with salt, pepper and fennel seeds. Available in 2 sizes to feed various party gatherings. simply place on the BBQ for about 1.5 hours to create a pork crackling to die for. Slice and serve with salads, potatoes and wine!

It's always handy to have some stuffing as a side for the people who don't eat turkey but love what's inside the turkey roll! Our stuffing is made gluten free using gf bread, bacon, sage, onions, celery, thyme, herbs, salt, pepper, lemon zest, olive oil. Really delicious with fish, prawns, crayfish, scallops, sprinkled over salads and more!

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.

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 made our very own Jus (Gravy) from scratch to elevate your Christmas meal to the next level. Made using all natural ingredient such as chicken stock, veggies and herbs before blending and sieving to create a delicious jus for your Christmas table. Simply reheat and pour over everything!

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.

This Christmas Couscous Salad melds beautifully with our perfectly curated Christmas menu. Made using couscous, fresh pomegranate, currants, pistachios, feta, fresh herbs (dill, parsley) and orange balsamic vinaigrette.

For centuries, celebrants observed Yule, a festival commemorating the winter solstice. The celebration included burning the "Yule log" to welcome back the sun. It marked the shortest day of the year and the subsequent return of longer days. We don't burn anything in this recipe, rather we bake a beautiful chocolate sponge and cover with chocolate ganache to recreate the look of a beautiful log in a winter's forrest. This looks absolutely fabulous after your mains have been cleared. A real show stopper.

We have created a beautiful pavlova in the shape of a star for you to decorate with whatever your heart desires. A wonderful opportunity to let the kids help out or simply smother with the following ideas; Cream, fresh cherries, fresh mint and passionfruit Cream, mango, passionfruit, banana, passionfruit Cream, chocolate nibs, praline and warm toffee Cream, strawberries, kiwi fruit, blueberries, mint, passionfruit Go wild!

Our friends at The Little Bakery make the best fruit mince pies in Perth. Add some to your basket for those friends who drop in over the Christmas period. I've also heard Father Christmas loves them!

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.

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.

Orange & Balsamic Vinaigrette.

Garlic Aioli is one of my favourites. In order to give it a more mellow palate we have roasted the garlic which gives a slightly smoky flavour. Aioli works with salads, grilled meats, fish, prawns, dips, anything and everything. So delicious.

I love having a really good salsa verde handy in my fridge because it's so versatile and I use it on lots of things such as...... With scrambled eggs or omelettes On toast with fresh tomatoes In salad dressings On freshly grilled prawns and salmon BBQ meats As a marinade with olive oil Anything and everything! Ours is made using fresh green olives, olive oil, garlic, parsley, basil, capers, lemon zest.

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.

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.

We have taken a scotch fillet, marinated in mustard and then rolled in dried herbs. Simply cut steaks to size and BBQ over coals or BBQ whole and slice into pieces. Tender, Western Australian beef cooked to your liking. It's great to add garlic butter to melt it over the beef once it's cooked. If you want to cook the whole thing, simply drizzle with olive oil, place over hot coals for about 30 minutes. Turn it occasionally to brown it on each side. Let it rest for 20 minutes and then slice. Any left overs can be used for beef salad the next day!