Our friends at The Little Bakery make the best fruit mince pies in Perth. Add some to your basket for those friends who drop in over the Christmas period. I've also heard Father Christmas loves them!

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. Flaky pastry is filled with dark couverture chocolate. Cook until melting, puffed and golden. Dunk in a cup of tea or coffee. Christmas is off to a great start!

Foie Gras is a traditional French pate made using the liver of geese. It is exceptionally smooth in texture and is a magnificent accompaniment to cold Champagne and little toasts. We have secured some small jars imported from France. Traditionally our family serves this as an Hors D'Oeuvres on Christmas Day. A little goes a long way.

"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.

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!

Arancini are deep-fried Italian rice balls, flavoured with Parmesan, lemon, garlic, and pesto, with a crispy exterior and gooey filling. Yum. They are the perfect yumminess for your Christmas platter.

Nothing quite like a Pig In A Blanket. We use Torre Butchers to create this delicious little Hors D'Oeuvres. Mini Chipolata Sausages are wrapped in paper thin bacon. All you need to do is cook on the BBQ or on a tray in the oven. Dip in some sticky BBQ sauce for the ultimate snack.

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.

Quaranta nougat is from Italy and has been going for over 100 years. It is a soft nougat, served in slices and wrapped individually. It melts in your mouth and is very addictive. We have 3 flavours in stock and they make a wonderful accompaniment to a dessert board or gift for loved ones at Christmas. Very eye catching and delicious. Pistachio, Strawberry and Chocolate available.

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.

This quiche will wow your guests. Made with fresh leek, spinach and herbs. Very French, very Chic. All the colours and flavours of Christmas in one dish. Serve to guests as an entree or main for vegetarians. If you're having a cocktail party this will impress on a table laden with food.

We have sourced salmon from our friends at Kailis and baked until just cooked. Topped with a lemon butter which gives a slight citrus, buttery lift to the dish and scattered with capers. I would finish with fresh chives and one of our incredible salads. But you can pair it with anything you like. Potato Gratin would be magnificent. So good!

We have used our wood smoker to gently smoke this side of salmon until just cooked. Sourced from our friends at Kailis, we used cherry wood as it gives a very delicate smoke flavour to the salmon. This comes vacuum sealed to retain the freshness of the meat. What a centre piece this will be for your Christmas table.

This is a show stopper dish! You can either serve as an Hors D'Oeuvres or Entree. Fresh WA crayfish are steamed and then chopped into chunky pieces before being tossed through our beautiful béchamel sauce, parmesan, chives and a touch of cayenne pepper. Top with herby bread crumbs and re-heat in the oven. Serve individually or in a beautiful big dish for everyone to try.

Moqueca de Camarao is a Brazilian dish made using fresh prawns that have been sautéed in onions, capsicum, tomatoes, garlic, chillies, paprika and then simmered in coconut milk and fresh lime juice. It is one of the most famous Brazilian Meals and it is served every Christmas. A slightly spicy dish this will liven up your Christmas table. Serve with Potato Gratin and Green 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!

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.

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!

My best memories of France are wandering the markets on a Saturday morning and smelling freshly roasted chickens over beds of waxy potatoes. You ask the seller for a whole roast chicken and they scoop in the potatoes to a bag and sit the chicken on top so that all the juices of the chicken drip onto the potatoes that soak up all the delicious flavour. Heaven. This Christmas we have sourced beautiful free range chickens and stuffed them with our home made stuffing of breadcrumbs (our own foccacia), lemon zest, lemon juice, thyme, sage, rosemary, olive oil, salt. All you need to do is bake in the oven. This is perfect for families that don't want a huge turkey but love the traditional poultry offering. Serve with Potato Gratin and a beautiful salad.

We are doing hams for the first time this year. I'm so excited because they are delicious! We have sourced these beautiful boneless half leg hams from our Italian supplier. We have made a wonderful marmalade using oranges from my home garden. All you need to do is glaze the ham with the marmalade, pop it in the oven and you have a jaw dropping Christmas showstopper for your guests and family.

This quiche represents the start of my food journey. When I was a little girl my mother made and sold quiches at Fremantle markets. This is so ingrained in my psyche that whenever I smell them baking I am immediately 4 years old again watching through the glass oven door as pastry, bacon, cheese and cream melt into an exquisite french icon.

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.

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!!

Christmas wouldn't be complete without a little touch of peas to add to the mix. We have pimped ours out a little and braised them with fresh leek, butter and lemon zest to add a zing and freshness to this delicious side dish.

A fresh green salad is always welcome at any event. We have designed this salad to maximise flavour from our main meals and to look visually appealing on your table. We have used a mixture of fresh green leaves such as rocket, spinach, iceberg to create maximum crunch. To this we have chosen fresh herbs such as basil, dill and parsley to lift the flavour game over the top. This salad an absolute game changer for any gourmet function.

We have designed some beautiful salads to work in conjunction with your main meals for Christmas Day. This salad is my absolute favourite! 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. Pesto Vinaigrette on the side would be the perfect accompaniment. Absolutely stunning!

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 using our own home made foccacia, lemon zest, lemon juice, parsley, sage, rosemary, oregano, salt, virgin olive oil. Really delicious with fish, prawns, crayfish, scallops, sprinkled over salads and more! If you'd life a gluten free option please let us know.

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!

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.

If you are a traditionalist you'll love this sauce. Whole cranberries have been steeped with port and orange juice to create a yummy little accompaniment to turkey, chicken or duck. Could even be served with a batch of freshly baked scones to be honest ;) !!

Orange & Balsamic Vinaigrette.

Chimichurri is an Argentine sauce or condiment, similar to pesto, that is popular throughout South America. Made using fresh parsley, oregano, garlic, olive oil and vinegar and a little bit of fresh chilli. This works so well smeared over salmon, beef, lamb or chicken. Fantastic with smoked or BBQ'd meats!

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.

We have picked our fresh basil from our kitchen garden and made the most delicious Pesto Vinaigrette to go with our delicious Christmas Salads. You can also toss through fresh pasta or smear over a piece of grilled chicken or salmon. So proud we have grown this ourselves!

Because Winter was so good this year, I had a beautiful crop of oranges from my home tree to use. We picked them and made a beautiful orange marmalade glaze for your Christmas. You can use the glaze to bake your hams or smear over your Christmas breakfast croissant. Anything goes! One jar is enough to cover one of our hams or can serve at least 4 for breakfast.

If you need a pep in your step on Christmas morning try this delicious and zesty juice. Zucchini, green apple, ginger, mixed greens, lemon and spirulinaare pressed to perfection to create a wonderfully refreshing breakfast juice.

We have partnered with Pressed Earth Juices this year to make your Christmas breakfast and indeed your entire Christmas Day complete! 3 juices to choose from that can see you through the day perfectly. They come in beautiful 1 litre glass bottles and can be placed into the fridge or ice buckets on display for the non alcohol drinkers and kids.

Pressed Earth Juices are delicious. This beautiful blend called Summer Lovin' is the perfect base for a cocktail or mocktail. Look on our socials for ideas about how to mix this delightful juice. Or simply serve with croissants and Pain au Chocolats to make Christmas breakfast even more delightful.