Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

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

I just love roasted baby carrots in any number of recipes!  They are sweet, look fantastic platted up togther and I love the little bits of caramilation you achive when roasting them.  This is a really easy salad, that is quick and easy to make, looks impressive once put together and is a great accompliment to roast meats, bbq or just as it is. 


2 bunches small carrots, tops trimmed
2 tablespoons olive oil
2 tbsp roasted pinenuts
1 cup thick plain yoghurt
small handful coriander
sea salt and ground pepper
olive oil for drizzling
1 lemon
salt and pepper


Preheat the oven to 180°C fan bake.

Halve any large carrots lengthways, (I like to keep mine whole) Place on a lined baking tray and toss with olive oil, salt and pepper. Roast until just tender. 

To serve: Mix the yoghurt, lemon juice, salt and pepper in a bowl, then spred onto a round flat plate.

Top with the carrots then scatter over pinenuts. Drizzle generously with olive oil and squeeze over a little extra lemon juice. Season to taste with salt and pepper then scatter over the coriander.