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.

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.

These quiche represent 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, zucchini, mushrooms, herbs, cheese and cream melt into an exquisite french icon.

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. I've decided to re-create this for you for your weekend. Whole Roasted free range chicken roasted with smoked garlic cloves, butter, herbs, a touch of chicken stock on a bed of roasted potatoes. Simply pull apart and eat with salad or stuff it into focaccia's and serve.

I saw this being made the other day and decided to try it in the shop for lunch with roasted chicken but you could add anything you like with it. Waldorf Salad originated from the Waldorf Astoria Hotel in New York and it's still a firm favourite but this version is a little healthier as I substituted the may with Greek Yoghurt. So, we have thinly sliced fennel, celery, green apples, walnuts, craisins and added fresh dill and parsley with lemon zest. To make the dressing I combined greek yoghurt with a touch of mayo, dijon mustard, capers, black pepper, salt, lemon juice. Yum!

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!

Lemon season is a bumper this year with fruit bursting off trees. One of my favourite desserts is a lemon tart. We have made a beautiful tart to feed 8 people. Fresh lemon juice and zest, sugar, eggs, a gf tart shell made with almond meal, butter, sugar and meringue on top. Simply cut and serve. Delicious!

We are lovers of cheesecake. This one is a little different and a smash hit in the shop and for catering. Basque Cheesecake is made using the finest ingredients and is gluten free.

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.