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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.


Grown Up Turmeric Noodle Soup

Quick and easy and full of the healing benefits of turmeric, this soup is a flavor explosion.  A great mid week meal.




250g dried brown vermicelli noodles (use white if you can’t find brown).

2 corn cobs, kernels removed (or 1 cup frozen kernels)

1 bunch bok choy, chipped


3 spring onions, white part chipped, green part sliced

1 bunch coriander, leaves pick, stems reserved

8cm piece fresh turmeric root

1 lemon grass stalk, roughly chopped

1 long red chilli, seeds removed, chopped

1/3 cup roasted peanuts

1 tbsp. tamarind puree

¼ cup fish sauce

1 tbsp. soy sauce

1 cup chicken stock

1 cup coconut milk


1.       For the soup base, pulse the white spring onions, coriander stems, turmeric, lemongrass, chilli, peanuts, tamarind, fish and soy sauce in a small food processor for around 20 seconds.

2.       Add ½ cup chicken stock and whiz until smooth.

3.       Add the coconut milk and remaining stock and whiz to combine.  Transfer to a large pan over medium heat and cook for a few minutes until the soups becomes fragrant.  Add 2 L water and bring to the boil, then add noodles and cook for 2 minute suntil tender.  Add the corn and boc choy for the final 1 minute of cooking.

4.       Ladle soup into bowls, top with coriander leaves and spring onions and extra fish sauce if desired.