Most Popular

Christmas Collection

Latest Arrival

Cast Iron Holly Chef's Pan

26 cm - 4.1L

$660.00

Latest Arrival

Minimalist Salt Mill

21 cm

$80.00

100 Years

Latest Arrival

Cast Iron Modern Heritage Round Casserole

26 cm - 4.6L

$710.00

7-piece Essential Cookware Set

~~$1,785.00~~ $1,338.75

Wicked

Limited Edition

Wicked Collection Elphaba Embossed Cast Iron Round Casserole

24 cm - 4.2L

$750.00

Latest Arrival

Stoneware Rainbow Set of 6 Mugs

0.32 L

$155.00

Modern Heritage Collection

A century in the making that bridges past and present.

New Rainbow Stoneware Sets

Brighten your kitchen and bring joy to every moment.

Nuit

Inspired by the mystery of night, it adds elegance to every table

Harvest Collection

Whether you're hosting or gifting, the Harvest Collection is a timeless addition to your Le Creuset collection

Why every kitchen needs cast iron cookware

Renowned for its durability, versatility and ability to release flavour

Must-have Utensils

Improve your cooking with our kitchen accessories, utensils and tools.

Sweet Potato, Bacon and Date Hash with Thyme

RECIPE

Sweet Potato, Bacon and Date Hash with Thyme

Caramelised sweet potatoes, crispy bacon, and dates meet earthy thyme in this warm, comforting hash — ideal for autumn mornings or brunch gatherings.

WE USED

Cast Iron Pumpkin Shallow Casserole

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Lobster and Crab Risotto

RECIPE

Lobster and Crab Risotto

Celebrate the bounty of the sea with this lush seafood risotto, studded with sweet chunks of lobster and king crab. The lobster and crab are first cooked in the shell, infused with white wine and aromatic fennel, creating a fragrant seafood broth that is then used to make a simply elegant risotto. Juicy tomatoes and fresh herbs are added to the risotto, alongside chopped shellfish, for a savoury taste of summer.

WE USED

Cast Iron Round Casserole

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Lemon Meringue Pie

RECIPE

Lemon Meringue Pie

This classic dessert features a buttery, flaky crust filled with tangy and smooth lemon curd topped with a light and fluffy meringue. Baked to perfection, the meringue is golden and slightly crisp on the outside while remaining soft and marshmallow-like on the inside. It’s a delightful balance of sweet and tart, making it a refreshing and indulgent treat for any occasion.

WE USED

Stoneware Heritage Round Pie

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Porcini Braised Short Ribs with Garlic Herb Mushrooms

RECIPE

Porcini Braised Short Ribs with Garlic Herb Mushrooms

Savoury, umami porcini powder is the secret to these indulgent short ribs, a sophisticated entrée that is sure to impress but is easy to make ahead of time. Meaty short ribs are braised in red wine and stock until they are meltingly tender. Before serving, they are topped with a buttery mixture of garlic and sautéed mushrooms. Serve the ribs with mashed potatoes, polenta or even pillowy gnocchi to soak up every last bit of the porcini-infused sauce.

WE USED

Cast Iron Shallow Casserole

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Apple Pastry Frills

RECIPE

Apple Pastry Frills

WE USED

Stoneware Pumpkin Mini Casserole

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Red Wine Dark Chocolate Pot de Crème

RECIPE

Red Wine Dark Chocolate Pot de Crème

Dark chocolate and red wine join to create a luxuriously smooth pot de crème. The key to achieving a silky texture is twofold: tempering the egg yolks slowly with hot cream and then baking the cocottes in a water bath to achieve gentle, even heat. This decadent dessert is the perfect ending to your next dinner party. The pot de crème can be made up to two days in advance, so all you need to do after dinner is add a dollop of whipped cream and enjoy the moment.

WE USED

Stoneware Petite Casserole

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Creamy Polenta with Roasted Tomatoes and Pesto Coconut Yoghurt

Name: Creamy Polenta with Roasted Tomatoes and Pesto Coconut Yoghurt
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2-4
Ingredients: ||1 cup polenta||2 cups water||2 cups milk of choice||3 tbsp coconut oil||1 ½ tsp salt||1 tbsp nutritional yeast (optional)||; Tomatoes:||500g tricolour tomatoes||2 tbsp balsamic vinegar||1 tsp honey||3 tbsp coconut oil||4 garlic cloves||1 tsp salt||; Pesto coconut yoghurt:||125g plain coconut yoghurt||2 tbsp basil pesto (homemade or store bought)||½ tsp lemon zest||½ tsp Black pepper||; Serving:||Juice from ½ lemon||Handful micro herbs||2-3 tbsp olive oil||Lemon juice||Seasoning to taste||

DIFFICULTY

Easy Easy

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 1 Hr. Under 1 Hr.

SERVES

2-4 2-4

Creamy Polenta with Roasted Tomatoes and Pesto Coconut Yoghurt

A comforting and creamy polenta dish, topped with pesto coconut yoghurt.

FOR THIS RECIPE WE LOVE TO USE

Stoneware Heritage Rectangular Dish

$95.00

SHOP NOW

Ingredients

Method

Ingredients

1 cup polenta
2 cups water
2 cups milk of choice
3 tbsp coconut oil
1 ½ tsp salt
1 tbsp nutritional yeast (optional)

Tomatoes:

500g tricolour tomatoes
2 tbsp balsamic vinegar
1 tsp honey
3 tbsp coconut oil
4 garlic cloves
1 tsp salt

Pesto coconut yoghurt:

125g plain coconut yoghurt
2 tbsp basil pesto (homemade or store bought)
½ tsp lemon zest
½ tsp Black pepper

Serving:

Juice from ½ lemon
Handful micro herbs
2-3 tbsp olive oil
Lemon juice
Seasoning to taste

Method
1

Pre-heat the oven to 180ºC.
2

In a Le Creuset roasting tray, add the whole tomatoes and garlic with oil, honey, balsamic vinegar and seasoning.
3

Roast for 30-45 minutes until the tomatoes are very soft, caramelized and slightly wrinkled.
4

To make the polenta: bring the salt, water and milk to a boil in a medium sized Le Creuset casserole.
5

Pour in the polenta and whisk together making sure there are no lumps.
6

Reduce the heat to a simmer and cook for 15 minutes, stirring every couple of minutes.
7

Add the nutritional yeast and coconut oil and stir again. Cover and set aside.
8

Combine all the yoghurt ingredients and set aside.
9

To serve, spread the cooked polenta into the Le Creuset Heritage Rectangular Dish. Cover with tomatoes and cooked garlic, making sure to pour in all the juices.
10

Lastly top with yoghurt, olive oil, lemon juice and micro herbs. Season according to taste preferences.
11

Image and recipe by The Honest Grazer.