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.


Coconut Tapioca with Strawberries and Rhubarb

These beautiful desserts are a great option when your short on time and looking for something low in sugar, healthy and comforting.  A great dessert and an equally terrific breakfast option.



2 ½ cups water

1 cup tapioca (sago)

1 x 400ml can coconut milk

1 ½ tbsp. rice malt syrup or honey


½ punnet strawberries, hulled and quartered

3-4 stick of rhubarb, washed and chopped into small pieces

2 tbsp honey


1.        Place your strawberries, rhubarb and honey in a medium saucepan with a splash of water and bring to a slow simmer.  Cook for strawberries for approximately 5 minutes, stirring occasionally until both the rhubarb and strawberries have collapsed and are very soft.

2.       Place your water into a large saucepan and bring to the boil.  Add your tapioca, cover with a lid and reduce to a low simmer, stirring occasionally for 5 minutes.  Add your coconut milk and sweetener, stir well, cover and let simmer on a low heat for a further 4 minutes.  Turn of the heat and allow the pudding to stand, covered for another 4 minutes.

3.       Divide the tapioca between 4-6 serving glasses or jars.  With a hand blender, puree your strawberry and rhubarb and pour on top. 

4.       Serve warm or cold.