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!

These mini bread rolls are called "Brioche". We have stuffed them with cheese, her and garlic butter. These do contain gluten. They work incredibly well with soups, lasagne, as a side with any of the main meals and something lovely to keep in your freezer for snacks and cheese platters.

Mini Panettone are the perfect little breakfast or afternoon tea treat. Have it with a coffee or tea or by itself. Imported from Italy these are the real deal and such a pleasure to have in your pantry.

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!

Aloo gobi (which literally translates to potatoes and cauliflower) must be one of the most popular vegetarian Indian dishes that’s made across the country. Each household has their own way of making it. Made using fresh cauliflower and potatoes with warm spices and ginger.

It's ratatouille season as all things good are ripe and ready. We have slow cooked eggplant, tomatoes, onions, zucchini, capsicum until tender and baked with barramundi. Definitely serve this with some fresh bread or rice.

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.

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!

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.

I am definitely a fan of chicken saltimbocca. I beat the chicken until tender and slightly flattened. In it I placed fresh sage leaves and the wrapped it in prosciutto. To this you can add a healthy side of greens or cauliflower gratin. The sky's the limit.

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!

Mauritius is synonymous with spicy food. Once being part of the ancient spice route it's food is heavily influenced by many exotic flavours. This beef curry was my favourite growing up. I can remember the first time I tried this curry. Mum had made it so hot that I had to sit with ice blocks in my mouth for the rest of the night. But, it was so delicious I couldn't get enough of it. My version is not that hot!! Traditionally this is a dry curry but that wouldn't translate as well once re-heated so, I've left a little jus to make it extra saucy! I've sourced fresh West Australian beef and cooked with olive oil, onions and a blend of 15 herbs and spices. A bouquet garnis is added to the cooking process too. This is where you see the Indian and French influences combine in modern cuisine. Slow-cooked until melt-in-your-mouth tender, this curry is so yum. Traditionally you serve this dish with croutons and sultanas that have been steeped in whisky, a little fresh tomato and a lot of rice

Massaman Lamb 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 lamb and potatoes make this a luxurious curry.

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!

We have some very delicious Christmas Hams left in stock so I came up with this delicious little number. I have combined ham with a béchamel sauce and made layers with sliced zucchini and gf lasagna sheets. Topped with a layer of cheese this is creamy and delicious.

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.

This delicious salad is made using fresh seasonal green beans, fresh parsley, dill, olives, capers, steamed potatoes, roasted red capsicum, spring onions with lemon zest and olive oil vinaigrette. The perfect fresh salad to go with any of our dishes!

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.

We have some delicious marmalade left over from Christmas. I also have a box of amazing dates and I know dates work so well with orange so I've decided to make a Marsala Soaked Date & Orange Cake with a Marmalade Glaze. This would work really well served with fresh mascarpone!

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.