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.

We make beautiful focaccia's everyday. Now is your chance to have them fresh at home. Simply pop in the oven and either fill with your favourite things like Italian meats and cheeses or dip into soup or simply eat by themselves. So delicious!

We have started making our own foccacia from imported Italian flour as it lends itself to making perfect bread every time! We have two types - Rosemary & Sea Salt as well as Tomato & Mozzarella. We have started selling these in 1/4 slices. Simply defrost and place in the oven to dunk in soup or slice and fill with cheese and meats to make the most delicious toasties or top with proscuitto, pesto, rocket and mozzarella to make a beautiful open sandwich.

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.

It's definitely Winter now and nothing warms like a delicious, hearty soup. We have selected fresh, in season broccoli heads and combined with cream, dijon mustard and cheddar cheese, blended until smooth to create a mouth watering soup.

We harvested our corn from our kitchen garden so we decided to make some comfort food in the form of Chicken & Corn Soup with Zucchini. Delicious layers of chicken, home made stock, fresh corn and blitzed zucchini is food for the soul!

Cauliflower season is here and we have made this into a luxurious soup with fresh cauliflower, leeks, dash of cream, brie and truffle oil. This is the perfect Autumnal soup. Keep a few in the freezer for a light lunch or afternoon snack.

This is a hearty soup for winter and we've been selling out in the kitchen for lunch so I thought I'd bring it to you at home. Made using carrots, onions, celery, zucchini, tomatoes, chickpeas and bacon with tomatoes. Add a touch of cheese and a piece of foccacia and you have a beautifully warming meal.

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!

This pie is full of all of the good stuff - potatoes, onions, carrots, zucchini, peas and a little Tuscan Kale from our veggie patch along with some beautiful herbs, dijon, white wine and cream and topped with puff pastry. Yum!

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!

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.

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.

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.

Coq au Vin is one of my all time favourite rustic French classics. Slow cooked until the chicken is so tender that it melts in your mouth. Mushrooms, pearl onions, fresh thyme, garlic and basil with red wine add to the hearty flavour of this beautiful dish. Nothing says French cooking like "Coq au Vin". I created this version recently while on holiday in WA's south-west. With an open fire going and beautiful fresh produce sourced from the local area, I took my time and made this one Saturday afternoon. When I made it I used chicken Marylands but, as this is a heat and go meal, I decided to use chicken thighs as they have plenty of flavour and can withstand long, slow cooking. It takes about 5 hours to cook and the end result is worth it. I just love the boisterous flavours of field mushrooms and red wine slowly mellowing into a melt-in-your-mouth experience. You can serve this with creamy mashed potatoes, garlic green beans or C Si Bon Potato Gratin (yum!) with broccolini or wild rice.

Luscious and tender chicken thighs slow cooked with garlic, oregano, rosemary, thyme a touch of chilli, fresh spinach, sun-dried tomatoes, parmesan and cream. A wonderful Italian concoction of flavours.

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.

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.

I love barramundi in curry and eat it all the time. My girl's like it because it's robust enough to hold sauces and it goes with sticky rice and salad and as a bonus is super healthy! That vibrant combination of green curry, fresh ginger, coriander and coconut milk is completely intoxicating. We also add a little squeeze of fresh lemon juice for a hint of acid which helps to round out the other flavours.

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!

I've soured these locally grown beetroot and wrapped in tin foil smothered in olive oil and salt before placing in an oven and baking until tender. Then cut them into pieces and added a bit of fresh rocket, walnuts, creamy feta, and slithers of pear that have been baked in honey!! It's a must and so delicious.

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!

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.

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.

I've just finished making this and it's beautiful. A beautifully moist chocolate cake made using cocoa, coconut milk, butter, eggs, vanilla and cooked until light and fluffy and then topped with cherries that have been steeped with sugar, cinnamon, star anise, a touch of red wine and orange juice.

We have sourced some beautiful cherries and combined with fresh apples, vanilla, a touch of sugar and orange juice until soft and gooey. Our delicious crumble is added on top. Definitely serve this with cream and/or ice cream.

What an all time classic. Sticky Date Pudding has to be the quintessential morish pudding. Made using dates, butter, brown sugar, ginger, eggs, gf flour and all the good stuff. Definitely requires ice cream!

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.

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.

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.