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!

If you have not tried Spanakopita before, you're in for a treat! Spanakopita is a delicious savory Greek pie made of perfectly crispy layers of filo pastry and a comforting filling of spinach feta cheese and loads of herbs. Spanakopita makes a great side dish for large holiday dinners next to lamb or lemon chicken. But it can easily stand alone as the main dish. Serve it with a salad such as Greek salad. My little ones describe spanakopita this way, "yummy, crispy cheese pie with lots of green stuff" and my littlest recently requested it for her birthday dinner she loves it so much.

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.

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!

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! 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.

We have made a yummy tray bake consisting of succulent lamb, rosemary, oregano, on a bed of roasted potatoes lemon and more herbs. Simply pop into the oven and you have a delicious meal ready to be served with salad, pita, feta and wine!

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!

Another instalment into our pie series. This one is made using fresh local WA beef slow cooked with onions, carrots, mushroom, herbs and tons of red wine. Cooked until tender and then topped with puff pastry. Bake this is the oven until golden brown and serve with fresh veggies and a glass of red wine.

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!

We have steamed beautiful fresh potatoes and drizzled the most delicious, saucy dressing over the top which is made with shallots, capers, raisins, pine nuts, thyme, oregano, parsley, lemon zest, olive oil, butter, red wine vinegar, salt and love! Mmmmm this works with everything from BBQ'd meats, fish, salads, roast chicken, all of our main meals. You must try it!

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.

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.

Clafoutis, sometimes spelled clafouti in Anglophone countries, is a French dish of fruit, traditionally un-pitted black cherries, arranged in a buttered dish, covered with a thick but pourable batter, then baked to create a crustless tart. This time we are using black cherries to produce a beautiful dessert. Simply re-heat and serve with clotted creamm.

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!

For the ultimate crispy potatoes. This duck fat is a must have in your fridge. Simply heat oil and place potatoes onto a roasting tray, bake until crispy.

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.

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!

"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.

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.

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.

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!