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100 Years

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Flamme Dorée Round Casserole

$490.00 - $900.00

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Cast Iron Petal Shallow Casserole

26 cm - 2.2L

$620.00 - $720.00

Cast Iron Bread Oven

24 cm - 1.6L

~~$570.00~~ $399.00

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Non-Stick Ceramic 2-piece Shallow Frying Pan Set (24-28 cm)

$490.00

Insulated Water Bottle

$50.00 - $70.00

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Stoneware Coupe 16-piece Dinnerware Set

~~$500.00~~ $375.00

-25%

Flamme Dorée

Our limited edition inspired by 100 years of colourful design

A Century of Le Creuset

Celebrating 100 years of expert craftsmanship rooted in French heritage

A Colourful Easter feast

Elevate your celebrations with new recipes, gift ideas and more.

The On The Go Collection

Wherever the day takes you, fuel your adventure and move in colour.

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.

Focaccia with Flower Pattern

RECIPE

Focaccia with Flower Pattern

Create a stunning centrepiece for your table with this beautiful bread adorned with a vibrant flower pattern made from red onions, red peppers, and leeks, adding both visual appeal and a burst of fresh flavours. Perfect for any occasion, this decorative and delicious focaccia will impress your guests and elevate your baking repertoire.

WE USED

Cast Iron Petal Shallow Casserole

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Truffle Egg Mayo Sandwiches

RECIPE

Truffle Egg Mayo Sandwiches

Try these tasty sandwiches the next time you’re in a rush, but don’t want to compromise on flavour. The earthiness of truffle adds a gourmet twist to the classic egg mayo.

WE USED

Lunch Box

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Berry & White Chocolate Cheesecake

RECIPE

Berry & White Chocolate Cheesecake

Creamy ricotta paired with sweet berries are a match made in heaven. Delicious served as a dessert with fresh cream or as part of an afternoon tea.

WE USED

Cast Iron Petal Shallow Casserole

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Seared Fish with Lemon Mustard Pan Sauce

RECIPE

Seared Fish with Lemon Mustard Pan Sauce

This colorful fish recipe uses the cold pan method in a nonstick skillet to achieve a perfectly cooked filet with no guesswork. To make this a one-dish meal, we love the vibrant mix of spring vegetables, cooked until they are lightly charred and perfectly tender. A quick and easy lemon mustard pan sauce elevates this simple recipe to a dish worthy of a special occasion.

WE USED

Non-Stick Ceramic Frying Pan

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Baked Eggs in Phyllo Pastry

RECIPE

Baked Eggs in Phyllo Pastry

Elevate your breakfast or brunch with this delightful dish. Each serving features a perfectly baked egg nestled in a crispy, golden phyllo pastry cup, creating a beautiful contrast of textures. An elegant yet simple dish, sure to impress your guests and become a favourite at your table.

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Stoneware Jardin Petite Casserole

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Mini Pear Cakes

RECIPE

Mini Pear Cakes

Perfect for teatime or dessert, these mini pear cakes are sure to impress your guests and satisfy your cravings.

WE USED

Stoneware Petite Casserole

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Ultimate Creamy Chicken and Farm Fresh Vegetable Soup

DIFFICULTY

Average Average

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 2 Hrs. Under 2 Hrs.

SERVES

6-8 6-8

Ultimate Creamy Chicken and Farm Fresh Vegetable Soup

Wholesome and comforting. This creamy chicken and vegetable soup pairs perfectly with farm-fresh bread. Save any leftovers in the freezer and reheat when needed.

Main ingredients

Meat

FOR THIS RECIPE WE LOVE TO USE

Cast Iron Round Casserole

$500.00

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Ingredients

Method

Ingredients

2 Tbsp (30ml) olive oil
80g butter
1 whole free-range chicken
2– 3 Litres quality chicken stock (and more to top up with as you cook)
6 baby red onions, peeled and sliced
6 cloves crushed garlic
1 bunch fresh thyme
600g baby carrots, peeled and halved lengthways
8 stalks celery cut in half, leaves included
Sea salt and freshly ground black pepper
1 – 2 cups cream
Micro herbs, to garnish
Crusty country-style bread or croutons, to serve

Method
1

Heat the olive oil in a Le Creuset 24cm Signature Round Casserole. Add the chicken in to brown over a medium heat on all sides for 10 minutes. Remove the chicken and add more olive oil and butter, along with the onions, garlic, and herbs. Allow to fry for 5 minutes, stirring often.
2

Add the baby carrots, celery, and a cup of stock at this stage to prevent any flavour that is stuck at the bottom of the casserole from burning. Simmer for 10 minutes, then add the herbs and chicken back to the casserole along with enough stock to cover and submerge the chicken and vegetables. Add a little more water if necessary, depending on the size of the chicken.
3

Turn up the heat and bring to the boil. Turn the heat down to a simmer and allow to cook for 1 hour, topping up the water or stock as it cooks. Season. The chicken must be submerged in water throughout the cooking process to prevent drying out and for the most tender and succulent results.
4

Using a ladle, skim off any fat that floats to the surface during the cooking process. Once the chicken is cooked, remove it from the broth. Remove the skin and shred the whole chicken. Add the cream to the soup and reduce until slightly thickened. Add the chicken and turn the heat down to a simmer. Check for seasoning.
5

Garnish with micro herbs and serve with crusty country-style bread or croutons.