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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.


Quinoa Crusted Kale and Fig Tart

A new look at making tarts or quiches when pastry isn't your thing.  The quinoa pastry brings crunch and earthiness and is really worth a go.



¾ cup quinoa, rinsed

1 ½ cups of grated pecorino cheese

3 eggs

1 tsp sea salt flakes

1 tbsp. olive oil

1 clove garlic, crushed

3 cups firmly packed kale

¼ cup water

1 tbsp. seeded mustard

¾ cup pouring cream

10 medium figs, halved

1 cup loose rocket leaves

¼ cup hazelnuts


1/3 cup Greek style yoghurt

1 tsp raw honey

2 tsp chopped fresh tarragon

½ garlic clove


1.       Grease an 11cm x 35cm rectangle tart tin.  Cook quinoa in a saucepan of boiling water until tender.  Drain well and set aside.

2.      Once quinoa is cool, place in a processor along with half the grated pecorino cheese and blitz until well combined.  Add 1 of your eggs along with a pinch of salt.  Process until the ingredients form a course dough.

3.      Preheat your oven to 200 degrees.  Press the dough into the tart tin until you have a good even cover over the base and sides.  Refrigerate for 30 minutes to firm up.

4.      Bake your tart shell for 30 minutes, then remove from the oven and set aside to cool.  Reduce the oven temperature to 180 degrees.

5.      Meanwhile, heat a medium sized frying pan over a medium-high heat.  Add your kale and sauté for around 1 minute.  Add the water and cook, covered for around 3 minutes.  Remove the lid and allow to stand for a minute before draining well.

6.      Place the well-drained kale mixture into a bowl along with the remaining egg, mustard, cream and cheese.  Mix well to combine.  Spread the mixture evenly into your tart shell.

7.      Place cut figs in a separate baking dish.  Place both your tart and figs in the oven and bake for 3 minutes.

8.      To make the dressing, combine all ingredients and whisk lightly to combine.

9.      Serve your tart topped with the roasted figs, scattered with hazelnuts and sprinkled with fresh rocket leaves and yoghurt dressing.

NOTE:  When pressing the quinoa dough into your tart tin, have slightly wet hands as this will make the mixture stick to your hands less.