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 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.

This is a Brazilian classic soup that tastes delicious. Made with a potato base soup cooked with chicken stock and at the end we add shredded baby kale and Italian Sausage. A hearty soup with heaps of flavour.

We have made a delicious, creamy Potato, Leek & Bacon Soup with Truffle Oil to warm your toes! Royal Blue potatoes and leeks are sautéed and then cooked in stock and blended with cream and topped with crispy bacon and a dripping of truffle oil.

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.

After a few requests we will be making our own version of Pea & Ham Soup. Gorgeous ham hocks are slow cooked with French puy lentils, garlic, carrots, onions, celery, bay leaves, thyme and chicken stock. This is the ultimate winter warmer with a hearty heart!

Ooooh this one is special. Smooth and naturally creamy due to the consistency of white beans that are cooked with leek, onion, stock and then pureed until smooth. To that we add some truffle oil and crispy prosciutto. Serve with crusty bread.

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!

Mushrooms, mushrooms, mushrooms! A vegan treasure trove of these protein packed gems deliciously cooked to become a versatile, delicious, healthy dish. It's fair to say that mushrooms are meat for vegetarians and vegans alike. I love them too and have created this meal as a luxury meal for you all to enjoy. I've used all of the beautiful things that you add to a traditional Boeuf Bourguignon minus the boeuf! Field, oyster and porcini mushrooms are cooked with locally sourced carrots, onions thyme, bay leaves, red wine, vegan stock, garlic, tomato paste and lashings of red wine. We also caramelise pearl onions and add them in at the end to make the most heartiest of dishes. I use this to toss through farfadelle pasta and top with parmesan cheese, stuffed into jacket potatoes, smeared over a perfectly cooked steak, grilled chicken, bbq lamb cutlets, add to steamed rice and veggies, use it to top your pizza, make quiche....use your imagination to create a super tasty meal.

The end of summer and Autumn brings mellow flavours from our produce. The wholesome and delicious soft texture of the humble zucchini lends itself to be paired with stronger flavours. Chef has cored out the zucchini and mixed it with our very own foccacia breadcrumbs, fresh herbs from the garden such as rosemary, oregano, thyme and the end of the basil, tomatoes, parmesan and beans to create a beautiful vegetarian meal. Pair with a salad for extra crunch. This does contain gluten from the foccacia.

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!

Welcome this vegetarian warmer on to your weekly dinner table! Chickpeas are slow cooked with onions, garlic, turmeric, ginger, garam masala, chilli, coriander, tomatoes and more to create a sensational plant-based feast. I love the pop of subtle flavour that chick peas have and when paired with a combination of warming spices, the end result is always balanced and delicious. I would serve this with a dash of yoghurt, fresh coriander and crunchy pappadums. Enjoy!

You all love our fish that is clear. I made this at home and thought it would be ideal for the menu this week. We have made a sauce with onions, garlic, herbs, olives and capers to which we added the fish. So good with our potato gratin, rice or garlic and herb foccacia

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.

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.

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.

Rougaille is a traditional dish from my mother's birth island, Mauritius. Rougaille or rougail is one of the classic Mauritian dishes that everyone on the island loves. It is essentially a tomato-based dish, with incredibly rich flavours thanks to the combination of spices used. Since this recipe is passed down from generation to generation, there are quite a few variations of spice combinations: onions, garlic, ginger, thyme, chilies, coriander, spring onions, curry leaves, etc. For our version we have used a combination of onions, garlic, thyme, olive oil, crushed tomatoes, Pork & Fennel sausages with puy lentils. Serve with rice.

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.

In Italy they call this Pollo Agrodolce. Which means sour/sweet but it's not what you're thinking! The sweetness comes from the currants and sour comes from the red wine vinegar and wine that we use to make this delicious meal. Made using chicken thighs and cooked with pinenuts, currants, red wine vinegar's white wine, fresh herbs and we have added some delicious chick peas to make it a little more filling for you. 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.

Beef Cheeks are my favourite and Rendang is the most wonderful flavour for these beauties. Mild and full of mellow curry flavours originating from Malaysia. Simply delicious!

Fish curry is such a wonderful staple in my life. If I can't have fish & salad, fish curry is my go to when I'm feeling the need for a little pep up! This curry is just as the same suggests, fragrant. This is because I add fresh coriander, green chillies, ginger, kaffir lime leaves, spring onions and potatoes. The fish is poached in coconut milk and tastes sensational. Serve with fluffy white rice.

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 seafood extravaganza! Fresh seafood such as barramundi, squid, mussels, prawns are poached in a delicate and creamy, lemon-mustard sauce with fresh dill, parsley, white wine and topped with puff pastry. 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 puff pastry 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!

A beautiful new salad that we have been serving in store made using steamed green beans with char grilled capsicum, butter beans, lemon zest, fresh herbs and a lemon vinaigrette. Simply heaven!

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.

Panna Cotta is a wobbly plate of sweet deliciousness. Made using milk, cream, vanilla and eggs. It sets like a custard. We've topped it with lemon curd (sourced the lemons from my garden).

We have two ladies, Camila and Maria, working in the kitchen everyday who come from Brazil. We are always talking about food. The girls suggested this cake and I jumped at it. A traditional cake in Brazil we wanted to add some of their culture to our menu this week. Made using a traditional carrot cake recipe and then topped with a chocolate ganache. Made with love and stories from generations of Brazilians!

It's citrus season and we have so many beautiful varieties to choose from. To start with we boil the oranges whole to ensure they are soft and malleable. We blitz them to create a paste to which we add your normal cake items such as gf flour, eggs, sugar, butter, vanilla and then bake. It's an orange flavour bomb!

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.

We've been wanting to make this for a while. Chef Nicola has owned her own Italian restaurant, her husband, Allan is Italian and she has lived in Italy. You can safely say she knows a thing or two about Italian cooking and their love of food. Her Tiramisu is a flavour sensation. Layers of coffee soaked lady fingers nestled between whipped mascarpone, cream and topped with fresh cocoa powder. It doesn't get better than this.

A little delicious, tasty, light dessert with fresh raspberries and a luscious cake mixture using egg whites, sugar, almond flour and butter. Simply defrost and serve as is or with a bit of clotted cream.

We have made a delightful spring Lemon Curd Cake using all of your favourites. Tons of lemon zest and juice, GF Flour, almond meal, fresh eggs, butter, milk and sugar. A yummy afternoon tea of after dinner treat.

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.