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.

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!

I made this several times last week as it was so good. I started with red onion, garlic, oregano, basil, parsley, and sautéed those in olive oil. To the pan I added cannellini beans, sun-dried tomatoes, fresh spinach leaves and a dash of cream. This unctuous dish is best served with a slab of bread and devoured!

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!

Farm fresh chicken thighs stuffed with succulent prunes and crisp pine nuts, wrapped in prosciutto and oven baked until golden brown. This is a deliciously simple dish but when cooked the flavours are superb. I source local Western Australian, farm fresh chicken thighs and stuff them with glossy, black prunes and pine nuts. I then wrap the chicken thighs in prosciutto and bake them in the oven until golden brown. The end result is perfectly cooked chicken with a sweet sticky centre and a salty, crispy outside. The mix of sweet and salty is heaven. Serve with C Si Bon Potato Gratin and salad or vegetables.

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!

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!

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.

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.

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!

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!

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.

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.

It's Christmas and this is a delicious fruit cake (not pudding) that is best served with a dollop of ice cream or brandy butter and cream or ALL OF IT! It's a bit lighter than a normal cake so you can indulge without feeling too full.

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.

This tomato chutney is THE BOMB. Packed full of delicious tomatoes, spices, currants, brown sugar, red wine vinegar, onions. Slow cooked until jammy and delicious. It is the perfect accompaniment to anything on the BBQ, on a cheese platter, with ham, in a sandwich.....go crazy!

Pear and chocolate are combined in this delicious panettone to create a little bit of luxury.

A beautiful combination of wild berries strawberries, blackberries, blackcurrant and raspberries with white chocolate drops. Panettone is a traditional Italian cake served for breakfast, morning or afternoon tea over the festive season.

Beautiful Panettone imported from Italy made using delicious black cherries. Simply pull apart and eat by itself for breakfast or afternoon tea. You can also slice and toast for breakfast and use more black cherry jam to go on top or some French butter.

All of the deliciousness of panettone but gluten free and limoncello - yay!

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.

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!

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!

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!

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.

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!

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!

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.

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!

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!