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Beach inspired products and ideas for people who want to bring their food to life.

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Beach inspired enamelware, kitchenware and recipes for bringing food to life.

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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.

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GROWN UP TURMERIC NOODLES

INGREDIENTS

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

SOUP BASE

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

METHOD

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.

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