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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.


Broad Bean Miso Puree with Garden Vegetables

This is an absolutely terrific way to be creative with some very simple ingredients.  A perfect way to showcase some beautiful seasonal produce.



3 ½ Cups podded fresh or frozen broad beans

50g baby spinach leaves

1 ½ tbs white miso paste

1/3 cup olive oil

3 zucchini, sliced length ways or on an angle

4 yellow squash sliced

6 zucchini flowers (optional)

¼ cup pistachio nuts, roughly chopped

Flat leaf parsley to serve.


1.        Bring a pot of water to the boil and blanch your broad beans for 30 seconds.  Refresh in cold water, drain and set aside.

2.       Remove a third of the broad beans for later use and place the remaining broad beans into a food processor along with your spinach, miso and 2 tbs of olive oil.  Process until you have a nice smooth consistency.

3.       Heat a chargrill pan over a medium-high heat.  Combine your zucchini and squash in a bowl with the remaining oil.  Season and grill in batches until tender and charred.  Add zucchini flowers to the pan last if using and cook for a few minutes until just lightly charred.

4.       Spread broad bean puree over the base of a large shallow serving bowl.  Top with your charred vegetables, reserved broad beans and scatter over the pistachio nuts and parsley.