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Beach inspired products and ideas for people who want to bring their food to life.


Beach inspired enamelware, kitchenware and recipes for bringing food to life.

My Beach Kitchen Blog

Recipes, ideas and inspiration to bring your food and kitchen to life!


Kelly Lowdon

As I am an avid lover of baking and creating a bit of sweet stuff, I do try my best to balance it out with lots of healthy breakfasts, dinner and lunches.  This salad has a bit of a Japanese spin to it, with a beautiful miso based dressing,  a mix of finely sliced vegetables and fresh pops of edamame.  With a little bit of crunch form the sesame seeds and you have a heavenly and healthy match.  


½ red or green cabbage, sliced very finely (ideally on a mandolin)
1 red capsicum, sliced finely
¾ cup shelled edamame beans, blanched and podded (The best place to buy these is from the frozen section of an Asian grocer)
1 large carrot, julienned
1 spring onion, sliced finely
8 swiss brown or button mushrooms, finely sliced
1 tablespoon black and white sesame seeds

2 rounded dessertspoons tahini
3 teaspoons white miso
1 rounded dessertspoon almond butter (could also use peanut butter)
1 teaspoon tamari or soy sauce
¼ cup water
3 tablespoons olive oil
½ teaspoon toasted sesame oil
1 teaspoon apple cider vinegar
1 teaspoon coconut sugar or brown sugar


Combine all dressing ingredients in a small jug and whisk until smooth.

Place all salad components in a large bowl. Drizzle with dressing and toss well to combine. Garnish with sesame seeds and spring onions.

Leftovers will keep well overnight in an airtight container.