About Frenchilicious’ Kitchen

Once upon a Frozzie (french-aussie)…

My name is Yolaine, I am a French born Aussie settled Chef, recipe creator and maman of 2.


I came to Australia for the first time aged 21 on a working holiday and fell in love with the culture, the people and the food and wine! A couple of years later, I returned to study commercial cookery at William Angliss Institute, Melbourne.

After working in restaurants for a couple of years, I developed a genuine connection with pastry and decided to merge towards it and expand my knowledge by taking a part time job at Bizzarri Dolci handmade biscuits. The part time quickly merged into a full time 8 years journey, 5 of which I happily and proudly took on the hat of Head baker.

After the birth of my second daughter, I decided that it was time for a new adventure. I loved my Thermomix so much that it felt natural to start as an independent consultant and share my knowledge and passion for it.

I also became a lot more creative with my cooking and started to write recipes from scratch "just for fun". Until the perfect opportunity fell on my laps and I met Geoffrey Slattery who gave me the most exciting opportunity and offered me a job as a recipe tester/creator for Tmix+ magazine. Two and a half years and 8 issues later, I am now the proud Head Chef of this stunning publication and looking forward to bringing out my very own French cookbook in the middle of 2019.

My cooking style has grown over the years but has remained very “French”. This is my culture, what I grew up with and I want to keep alive and love sharing it around.

After recently winning the French week on SBS’s “The Chefs’ Line” with my duck cassoulet , it came to me like an evidence that i should start cooking for others… Frenchilicious’ Kitchen was born in my mind. Today, I am so excited to have put this project together and a menu that will delight consisting entirely of dishes close to my heart and that I would proudly serve to my guests. And now to you!

All my dishes are hand-made with love and come to you freshly prepared, ready to be reheated or frozen.

Bon appétit!