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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.


Unforgettable Raw Carrot Cake

A really full flavoured raw cake with lots of texture, spice and creaminess from the cashew top.  Free from refined sugars, this is a terrific vegan, dairy free, sugar free dessert.


 4 carrots, grated

 2 cups walnuts

 2 cups dried pitted dates

 3 tbs flax seed, ground

2 tsp cinnamon

1/2 tsp ground cardamom

1 tsp ground turmeric

 1 tsp freshly grated ginger

Juice half an orange

Orange & Vanilla Cashew crème

 2 cups raw cashews (soaked overnight or at least 1-2 hours if pressed for time) •

Juice 1½ oranges

Zest of 1 orange

2 tsp vanilla bean paste

4 mejdool dates, pitted

For Serving

Maple syrup

Roughly chopped pecans


For the cake

 Blend all of the carrot cake ingredients in a food processor until smooth.

Press into a glad wrap lined 20cm round spring form tin and place in the freezer to set for about 1-2 hours.

For the orange and vanilla crème top

Blend all of the orange and vanilla cashew cream ingredients in a food processor until very smooth. This will take about 5 minutes.  Open your processor and scape down the sides once or twice. 

Putting it all together

Carefully take the cake out of the tin and place it on a serving plate. 5. Smear the cashew crème over the top and sprinkle with chopped pecans and a drizzle of pure maple syrup.