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.

An absolutely staple in France and now a wonderful addition to our C Si Bon kitchen. Made using slices of freshly made Foccacia smothered in dijon mustard, chunks of ham off-the-bone, béchamel, cheese and then topped with more béchamel and cheese before being oven baked until melted and gooey.

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.

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.

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!

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'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.

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.

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!

This tomato chutney is THE BOMB. Packed full of delicious tomatoes, spices, currants, brown sugar, red wine vinegar, onions. Slow cooked until jammy and delicious. It is the perfect accompaniment to anything on the BBQ, on a cheese platter, with ham, in a sandwich.....go crazy!

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.