I started C Si Bon because I wanted people to eat restaurant quality food at home, made fresh and then snap frozen every week, with no hidden nasties at an affordable price. I believe that if you use the finest and freshest ingredients you can make extraordinary meals that really deliver on flavour.

I wanted the C Si Bon experience to satisfy my customers on a number of different levels.



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The West Australian, Thursday 10th November 2016

November 22, 2016

I loved the piece about C Si Bon frozen gourmet meals in last weeks West Australian. "Frozen Assets Frozen convenience shouldn't mean lesser quality; quite the opposite in fact. We've found our favourites which are mostly designed to go straight from the freezer to the oven - too easy. Our suggestions are all locally made.... C Si Bon Mum-of-two Natasha Winburn-Clarke is doing what she does best - wholesome home cooking with a gourmet twist. These are next-level frozen meals which would sit proudly on the poshest dinner-party table without guests batting an eyelid. Her French/Mauritian heritage is an influence on meals such as Mauritian rougaille, chicken chasseur and her entertaining favourites like traditional boeuf bourguignon, lamb tagine, stuffed chicken...

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C Si Bon takes out "Frozen Dairy Dessert" Category at RASWA Premium Produce Awards 2016

August 19, 2016

Well, it's been about 44 hours since my little brand made an important milestone..... July saw the 1st anniversary of C Si Bon being available in stores. In the past 12 months I have been busy trying to get C Si Bon into as many mouths as possible. Tastings are the best way to let people know what you do. Until they taste it there will always be scepticism, especially in the frozen food category. For so long major companies have promised the idea of edible frozen meals but have never delivered. Things are changing, thank goodness and I am adamant that consumers know the difference between good and bad. Every time a customer of mine walks out of a shop...

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