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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.

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Buckwheat Risotto with Yogurt Lamb

This is a great way to experiement using alternative grains such as buckwheat in a fun and tasty way.  A great mid week meal.



2 tsp each ground cumin and ground coriander

1 tsp ground chilli

1 garlic clove, finely chopped

200 gm thick plain yoghurt, plus extra to serve

Juice of 1 lemon

12 lamb loin chops (about 100 gm each)

30 ml olive oil 

Buckwheat Risotto

30 ml olive oil

½ Spanish onion, diced

1 garlic clove, finely chopped

400 gm buckwheat (un- roasted variety)

800 ml hot chicken stock

Finely grated rind and juice of 1 lemon

½ cup each coarsely chopped flat-leaf parsley, mint and dill

100 gm Persian feta, crumbled


1.     Dry-roast spices in a small frying pan until fragrant (1 minute), then combine in a bowl with remaining ingredients (except oil). Season to taste, stand to marinate (20 minutes). 

2.     Meanwhile, for buckwheat risotto, stir oil, onion and garlic in a saucepan over medium-high heat until tender (4-5 minutes). Add buckwheat, stir to coat, then add stock and bring to the boil. Reduce heat to low, cover with a lid, cook until liquid is absorbed (15-20 minutes). Remove from heat, add lemon rind and juice, season to taste. Just before serving, stir through herbs and feta.

3.     Preheat oil in a large frying pan over medium heat, add chops and turn occasionally until browned and cooked to your liking (5-6 minutes). Rest for 5 minutes and serve hot with buckwheat risotto and extra yogurt.