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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.


Festive Beetroot Salad

Festive by name, festive by nature.  A bright salad full of flavour and super healthy.  A great salad for all the beetroot lovers out there!


1 ½ cups walnuts

2 tbsp. maple syrup

8 baby beetroots, trimmed and thinly sliced using a mandolin if you have one

1 tbsp. extra-virgin olive oil

1 tbsp. while balsamic vinegar

Salt and pepper

1 pomegranate, seeds removed

6 figs sliced

4 cups of baby sorrel leaves or similar


150 g soft goat’s cheese

½ cup milk

1 tsp while ­­balsamic vinegar

1.       Preheat the oven to 180 degrees.  To make the goat’s cheese dressing, place all ingredients in a small processor and blend until smooth.

2.      Place the walnuts in a small bowl with the maple syrup and toss to coat.  Place on a lined baking tray and roast for 8-10 minutes.  Set aside.

3.      Place the beetroots in a large bowl with the oil, vinegar, salt and pepper and toss gently to combine (use your hands for this).  Add the walnuts, pomegranate seeds, figs and sorrel, mix one more time gently using your hands.

4.      Serve on a large plate, drizzled with goat’s cheese dressing.