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.

We've decided to make the ultimate garlic bread. We started by confit'ing garlic and then mashing into butter with fresh herbs from our kitchen garden such as chives, rosemary, oregano and parsley. Then we smeared it into our very own foccacia squares. This is a must with any meal! Dunk it into soup, serve with lasagna or have it as a snack!

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.

The most wholesome and zesty winter soup out there. Made with fresh carrots, ginger, leeks and onions with home made stock. Blended together to create a winter buster full of vitamin C and tastes delicious. Add some fresh coriander and toasted pumpkin seeds to make this a delicious lunch.

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.

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!

Classic French cooking at its finest. French Onion Soup is not as basic as it sounds. We have slow cooked fresh brown onions until caramelised using a touch of sugar, butter and olive oil. To this we have added brandy and white wine. Once this has sweated down again we add gluten free flour and home made beef broth, Worcestershire sauce, thyme, bay leaves, salt and pepper. Instead of a cheese top, we have made seperate fusette (mini baguettes) stuffed with cheese. All you have to do is re-heat in the oven and you have a beautiful French classic for lunch or dinner. You have to try this with our Cheese, Garlic & Herb Stuffed Fusette (mini baguettes). Marriage made in heaven.

It's tomato season! We have a large love for tomato soup and especially this version. Sometimes tomato soup can be a little acidic. In order to combat this we have roasted up some vegetables such as carrots, onions, garlic and celery to add to fresh tomatoes. Blitzed until smooth, it is beautiful and rich and a wonderful antidote to Winter's colder days. Yum!

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!

A delicious Italian Vegetarian "stew" made much like a ratatouille with zucchini, tomatoes, eggplant, onions, capsicum and then capers and olives added to give extra deliciousness.

Sweet Potatoes are packed full of nutrients such as vitamin A (beta-carotene), vitamin C, and vitamin B and have a lower glycemic index than regular potatoes. Plus they are delicious! We have topped these with a scrumptious blend tomatoes, kidney beans, coriander, cheese, spices and then roasted in the oven. Why not make up a little fresh salsa to go with or a guacamole and some sour cream. Of course a spicy margarita is mandatory!

My friend makes a version of this and taught me to do it but he makes his with bacon. I wanted a vegetarian version so I omitted the bacon and put the trays of beans through our smoker for an hour to enhance the smokiness. Paprika, onions, rosemary, bay leaves, cumin and a mix of butter beans, chick peas, kidney beans make this a wonderful meal. Pour it over rice, mashed potatoes, potato grain, on toast!

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!

I love fish as do you all. Every time I put it on the menu it sells so well. Because of the cooler weather I thought we needed something like a warm hug. I have baked some fish and added a gorgeous accompaniment of white beans, lemon, leeks, white wine and herbs. Add a salad and you have a beautiful meal.

I got my hands on some incredible prawns. I visited San Sebastián many times in my younger life as my uncle and aunt lived nearby. One of things that I loved was the way they made their prawn dishes for pinchos. I have adapted this for our risotto. Prawns are cooked with olive oil, garlic and paprika and then smoked in our smoker. I then added them to a beautiful risotto. It's a subtle, Mediterranean flavour full of sunshine.

We have gotten our bits on some snapper from up north. I've made a beautiful lemon butter and baked the snapper in it topped with a herby bread crumb (gluten free). Absolutely superb. Definitely pair with one of our rices or potato gratin.

We have baked some beautiful Barramundi and paired with a tomato sugo with eggplant, zucchini, capsicum, olives and capers. Simply heaven.

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!

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.

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.

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.

Sometimes life's simple pleasures come from life's simplest dishes. This is a family friendly meal and crowd pleaser. When you want a full tummy and a mouth full of flavour there is no better substitute than chilli con carne. We have made our delicious ground beef bolognese sauce and added to it - kidney beans, a touch of nutmeg, paprika, chilli and more to make a succulent chilli con carne that works with some many things. Serve with nachos, tacos for Taco Tuesday, stuff it into a baked potato or smear on toast for brekky. So good!

We have braised diced pork with seeded mustard, fresh apples and pears, cream and a dash of beer to create a melt in your mouth dish that works perfectly with our new salad of cabbage, pecans and currants. What a deadly combo! Buy some duck fat and roast some potatoes to go with or serve with rice. So utterly delicious.

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!

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!

Chicken & Leek Pie is a staple in my kitchen. It's light enough to serve with salad and for the kids to feel satiated. It can be served hot or cold and it's a wonderful picnic treat too.

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.

This roasted vegetable salad is a complete winner. I love the colours, flavours and textures. Made using roasted sweet potato, beetroot and Italian Kale from our garden with toasted pistachios, almonds with some salty feta to top it off! Yum.

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.

This is a pretty special dessert made using layers of biscuits soaked in limoncello and lemon sugar syrup with mascarpone, whipped cream and lemon curd. So lemony, light and utterly delicious.

Oh how I love stone fruit especially local peaches. We now have them at hand and we have made a luscious peach and apple cobbler. Simply heat and serve with icecream.

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!

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.

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 love eating and making Basque Cheesecakes. These are individual slices topped with Cherry Compote that you can serve for afternoon tea or dessert. Delicious.

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.

Our famous Boeuf Bourguignon is served with a side of Potato Gratin and all you need to do is add some greens. A great meal for one. This batch was made for a farming family during their seeding season so are very limited. Once they are gone they are gone.