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.

These Christmas Cakes are my favourite (and I don't like Christmas Cake). I think it's because they are on the blonder side, super moist, packed with fruit and make the ideal addition to a charcuterie board, afternoon tea or snack. Little but packs a punch!

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!

Scarpato Panettone is made in Italy and has been for centuries. We have them in various flavours and they make beautiful gifts for Christmas or to share with family. I like to have mine as a breakfast treat or serve with afternoon tea.

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.

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.

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!

For the love of veggies! This flavour bomb is inspired by my love for middle eastern food that is centuries old and worships the humble vegetable as much as we do. We combined onions, garlic, carrot, sweet potato, cauliflower, chick peas, apricots, fried buttered almonds, olives, tomato paste and vegetable stock to simmer until veggies are cooked. Top it with greek yoghurt, fresh coriander and serve with Lebanese bread.

Autumn calls for mushrooms of all varieties. Risotto is one of life's most delectable pleasures. This risotto is a wonderful vegetarian option or works beautifully as a side with any of our meals. We have used a combination of fresh and porcini mushrooms to create a layered taste sensation. Simply heat in the bag in a pot of boiling water, pour out and pour over some more parmesan.

As our new chef Nicola is married to an Italian, has lived in Italy and owned her own Italian restaurant, she knows a thing or two about Italian food! Lucky for you we have her in our kitchen bringing us the good each and very week. This risotto is so so so good. I've had it three nights in a row as it works with everything on the menu. A fantastic side with a salad to our beautiful fish, chicken or beef dishes. It's versatile and all you need to do is pop it into a saucepan of boiling water in the bag to re-heat it. Snip the pouch and pour into a beautiful serving dish and pretend you made it yourself. Simply heaven.

This creamy beautiful dish is a wonderfully light accompaniment to any grilled meats such as fish, chicken or pork. You can also use as a vegetarian dish and serve with some crusty bread. I have cooked garlic, leeks and dill until slightly golden, then I added some white wine, lemon juice and vegetable stock and added the cannellini beans and whole artichoke hearts. I stir this until a creamy consistency and then added the grilled zucchini. You could add parmesan cheese or burrata!

Risotto is so versatile and this one is especially. Made with fresh peas, mint, spinach, lemon zest, and arborio rice. This would work really well with our chicken or seafood dishes.

We have baked delicious pieces of Australian salmon topped with herb crust until cooked through. We then added a beurre blanc which gives a slight citrus, buttery lift to the dish. I paired it with fresh chives and a serve of our delicious tabouleh. So good!

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.

A French classic and with pastry! 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.

Chicken Marylands are marinated in a beautiful melange of herbs, mustard, lemon zest, white wine, chicken stock and then roasted with cannellini beans to create a wonderful Autumnal dish. Meat on the bone is always sweeter and the mellow tones of citrus with mustard and herbs works wonderfully with cannellini beans.

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.

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.

Such a classic dish because it is so delicious. We use free range chicken breasts and beat them slightly to flatten them out. We then coat them in panko crumbs, herbs, salt and pepper before baking in the oven with olive oil. We then smother with tomato sugo and top with cheese. Serve this with now of our summer salads and some potato gratin. So good!

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.

We made this for a catering gig last weekend and it was SO delicious that we had to add it to this week's menu. A mellow curry with rich flavours of spice and cream. Perfect with our Coconut Rice or Turmeric Rice.

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!

Mmmmmm this one is a fave in our family. Butter Chicken is made using spices such as garam masala, ginger, turmeric, cumin and coriander which are braised in onions, garlic, butter and duck fat to which we add cream, yoghurt, lemon juice and of course chicken thighs. Serve with rice and naan. So good!

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!

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.

Herbs are arguably my favorite fresh ingredients, so it should come as no surprise that I love tabbouleh. Alternatively spelled tabouli or tabouleh, this Middle Eastern salad consists of finely chopped parsley, mint, tomatoes, and bulgur wheat. Don’t let the bulgur’s presence fool you – traditional Lebanese tabbouleh isn’t so much a grain salad as it is an herb salad with grains. The parsley and mint are the real star ingredients, making the salad pungent, fragrant, and intensely refreshing.

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!

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.

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 another idea from our Brazilian lady who works in our kitchen and is very traditional in her home country. Made with lots of coconut and to sweeten you add a touch of condensed milk as well as gf flour, eggs, butter, vanilla. Pair with fresh raspberries or fruit for a beautiful sweet treat.

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!

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.

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.