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.

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.

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!

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!

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.

A French staple and something I love to eat regularly as it's healthy, goes with everything and delicious! This is a fantastic side dish. It’s versatile and tastes so good when paired with chicken, seafood, beef, lamb, pork or used as a vegetarian dish. Using a wondrous range of summer vegetables that are now in season, this super tasty meal won't disappoint.

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.

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.

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.

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!

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.

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.

Our Lamb Tagine is a staff favourite. I have been making it since the beginning of my adventure at C Si Bon. This week we had some extra chicken so we thought we would do something different. We started by smothering chicken thighs with paprika, cumin, cinnamon and turmeric and backing in the oven until tender. We then added these to a broth of chicken with carrots, potatoes, craisins, chick peas, crushed tomatoes, a touch of honey and seasoning. We cooked until everything was fall apart and tender. I would serve this with our Turmeric Rice to make an authentic Moroccan feast.

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.

The ultimate winter warmer! Fresh seafood poached in a delicate and creamy mustard sauce, topped with fluffy mashed potato. Nothing says cool weather like Seafood Pie. I am a fan of eating fish for dinner on Friday night so this is a family favourite. Locally grown vegetables are sautéed in olive oil until tender. I then add the cream and mustard (and a few other tasty morsels) and poach the seafood in the sauce. This process is very quick as I want the seafood to remain soft and silky. I then top it with fluffy mashed potato and the whole thing comes together beautifully. You can serve with extra vegetables and a side salad or just have it by itself. You will be licking your lips for more!

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.

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.

A zesty delight and award winning too! We've taken our award winning citron cheesecake and marbled fresh lemon curd throughout the cheese layer. Topped it with strawberry coulis as they are now in season. Layers of coconut biscuit, cream cheese, fresh lemon curd and strawberry make this an enduring favourite. Cheesecake is a staple in my household as it’s a real crowd pleaser. Being a frozen dessert makes it perfect for an afternoon nibble or after dinner treat. Preparation: Remove from freezer and defrost for 5 minutes. Single serve : slice and replace remaining dessert back into freezer. Serving 4 – remove from foil and slice into pieces.

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.

Golden and light, enriched with extra virgin olive oil — simplicity at its most elegant. Crackers with Extra Virgin Olive Oil or Garlic. Great on a cheese platter!

We stand with our name Greenomic which focuses on "Green" for the pure, first-class quality of our products along with the traceability of their origin AND "nomic" for a Gastronomic experience in the art and enjoyment of eating delicious food! The icon of Sicilian pastries. Delicious cannoli with delicate pistachio cream filling in a charming swing-top tin.

Founded in 1944, in a small pastry shop on Viale Monza in Milan, the enterprising Angelo Vergani started his own bakery. Now, Vergani is celebrated for its traditional panettone and other holiday treats. Based on the traditional recipe, this Italian Christmas cake is made with, flour, butter, fresh egg yolk, and natural yeast that founder Angelo Vergani created many years ago. It is an ultra-soft Christmas cake with a zesty citrus taste, filled with a delicious limoncello cream, mixed with small pieces of candied lemon peel, not raisins. Enjoy with a cup of coffee for an afternoon pick-me-up, or serve for dessert with a glass of Vin Santo.

Let's groove like the 1960's with our worldwide unique Butterfly pasta! Handmade Italian farfallone pasta with 100% natural sun-dried tomatoes, spinach, red chard, black carrots & turmeric. Perfect to gift to family friends, bring to your next house party, or better yet enjoy for your next special meal :) Trust us, you will LOVE it!!!

We know spaghetti is a classic meal for a reason, but sometimes you want to upgrade your usual weeknight dinner. Whether you're preparing for a fancy date night or a dinner party night amongst friends, you can liven up your spaghetti game with Good Hair Day Pasta. As soon as you try it, you will immediately notice the superior quality difference in both taste and texture. BORN IN ITALY - our Tricolore Spaghetti has been perfected to taste even better than it looks, and it looks REALLY good! Handcrafted Italian spaghetti, made in the Umbria region according to the traditional bronze process "al bronzo" and enhanced with tomatoes and spinach....yummy!!

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.

Borgo de' Medici Srl is an Italian company based in Prato, near Florence, in the heart of Tuscany. It’s a family business that was founded in 1999, now managed by Massimo Pugi and his wife Lisa Ciardi. From the Prato headquarters, Borgo de' Medici products reach the whole world, bringing unique products to the tables of customers who are passionate about Italian cuisine and Tuscan flavours that have been made with top quality ingredients with recipes that are innovative yet respect tradition. A brand-new production facility in Barga, a village near the town of Lucca, has been just open to be able to fulfill the fast-growing demand of worldwide customers.