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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.


Buckwheat and Barberry Salad

This is a delicious gluten free salad which could easily be a complete meal in itself.  Full of earthy flavor and texture, this is a great salad as it is or as a fantastic side dish.


¾ cup raw buckwheat groats
1¼ cups vegetable stock (add an additional ¼ cup liquid if not soaking buckwheat)
1 bay leaf
3 tablespoons ghee or coconut oil for sautéing
1 medium onion, finely diced
2 large garlic cloves, finely diced
¼ cup juicy raisins or barberries
5 large kale leaves, de-stemmed and torn roughly into pieces
large handful fresh parsley, roughly chopped
juice of 1 lemon
¼ cup pine nuts or finely chopped hazelnuts


1.     The night prior: Place the buckwheat in a large bowl and cover with water. Leave to soak for 12 or more hours. Drain and rinse thoroughly.

2.     Place in a medium saucepan with the stock and bay leaf. Bring to a boil before reducing to a simmer. Cook with a lid slightly ajar for 15–20 minutes until tender and the liquid has been absorbed. Set aside until ready to use.

3.    Heat the oil in a large sauté pan over a medium heat. Add the onion and garlic. Cook gently for 5 minutes until the onion is tender and translucent. Add the raisins and kale. Raise the heat a little higher and cook for 5 minutes until the kale is tender. Add the buckwheat and parsley and heat through. Add the lemon juice, pine nuts and a generous seasoning of sea salt and ground black pepper.

4.    Serve immediately with a dollop of hummus on top and lemon wedges on the side if desired.