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Ocean Resin Footed Bowl 24x8cm
Ocean Resin Footed Bowl 24x8cm
Ocean Resin Footed Bowl 24x8cm
Ocean Resin Footed Bowl 24x8cm
Ocean Resin Footed Bowl 24x8cm
Ocean Resin Footed Bowl 24x8cm
Save 60%

Ocean Resin Footed Bowl 24x8cm

Ocean Resin Footed Bowl 24x8cm

$40.00
$40.00 $99.95

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The perfect size for both intimate gatherings and everyday use

Bring a playful pop of colour to your table with our Ocean Resin Footed Bowl. Featuring a modern finish and generously rounded bowl, this piece effortlessly transitions from functional serve ware to decorative tabletop accent. Whether you're displaying fresh salads, fruit, or simply adding a cheerful touch to your dining space, this footed bowl combines style with everyday versatility. 

Dimensions: 24x8cm

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SKU:123597

New Recipes

Chicken Soup

Chicken Soup

Serves 4-6 INGREDIENTS 1 whole cooked rotisserie chicken 3 tbsp olive oil 3 large carrots, peeled & diced 3 celery stalks, diced 1 very large onion, finely diced 8 garlic cloves, minced Large pinch of salt 1L chicken stock 4 cups water (1 litre) 1 bay leaf 2 cups short pasta or noodles of choice (we used spirals) Juice of 1 lemon, plus extra to serve ¼ to ½ cup fresh dill, chopped METHOD Prepare the chickenRemove & discard the skin from the rotisserie chicken. Shred the meat into bite-sized pieces & set aside. Sauté vegetablesHeat the olive oil in a large cast-iron pot (approximately 4.6L) over medium heat. Add the carrots, celery, and onion & cook, stirring occasionally, for 8–9 minutes until softened.Add the garlic & salt & cook for a further minute, or until fragrant. Add liquidsAdd the bay leaf, chicken stock, & water. Increase the heat to high & bring the soup to a boil.Reduce the heat to medium-low, stir in the noodles, & simmer for 10–15 minutes, or until the vegetables are tender & the pasta is al dente.Stir in the shredded chicken, fresh dill, & lemon juice. Season to taste, if needed.Serve hot with extra lemon juice on the side if desired. TOOLS Cast Iron Pot Garlic Crusher Kitchen Measuring Jug Wooden Sauté Paddle Lemon Squeezer

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Roasted Zucchini with Whipped Feta

Roasted Zucchini with Whipped Feta

Serves 6 as a side dish INGREDIENTS 4 zucchini, sliced lengthways into quarters (spears) Olive oil, for drizzling Salt & freshly ground black pepper, to taste 250g marinated feta 1 clove garlic Zest of 1 lemon 2 tbsp lemon juice 1 tbsp Greek yoghurt 1 to 2 tbsp olive oil from the marinated feta METHOD PreheatPreheat the oven to 200°C. RoastingArrange the zucchini spears on a baking tray. Drizzle with olive oil & season with salt & pepper. Roast for 15 minutes, or until tender & lightly golden. Prepare whipped fetaPlace the marinated feta, Greek yoghurt, garlic, lemon zest, lemon juice, and 1 to 2 tablespoons of the oil from the feta into a food processor or blender. Season with salt & pepper and process until smooth & creamy. To serveSpoon the whipped feta onto a platter or shallow bowl and drizzle with a little extra flavoured oil from the marinated feta. Arrange the roasted zucchini spears around the dip.Serve warm or at room temperature. TOOLS Non-stick baking tray Glass oil bottle Lemon squeezer Acacia wood salt pot

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COQ AU VIN

COQ AU VIN

Serves 4-6   INGREDIENTS 8 chicken thighs, bone‑in (or 1 whole chicken, cut into pieces) 1 bottle red wine 60mL brandy 100g plain flour Salt & freshly ground black pepper, to taste 100g smoked speck, cut into strips (lardons) 1 onion, finely chopped 20 pearl onions, peeled (or 6 small onions, halved) 250g swiss mushrooms 8 garlic cloves, lightly crushed 2 bay leaves 5 fresh thyme sprigs 2 tbsp tomato paste Fresh parsley, chopped for garnish   METHOD 1. Prepare the chicken Place the chicken pieces in a large dish  pour over the red wine. Cover  refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine  pat dry. Reserve the wine. Preheat the oven to 180°C. 2. Coat  braise the chicken Heat a large cast‑iron pot over medium‑low heat. Add the speck  cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot. Increase the heat to medium‑high. In a bowl, mix the flour with salt  pepper. Working in batches, coat the chicken pieces in the seasoned flour  cook in the pot, turning once, until golden on both sides (about 4–5 minutes each side). Transfer the chicken to a plate. 3. Combine with vegetables Add the chopped onion to the pot  cook until softened. Add the garlic  cook for 1–2 minutes until fragrant. Add the pearl onions (or halved onions)  mushrooms  cook for a further 3–4 minutes. Stir in the tomato paste  cook for about 2 minutes, allowing it to darken slightly. Add the brandy  deglaze the pot, scraping up any browning from the base. 4. Combine  cook Return the chicken  speck to the pot. Pour in the reserved wine  add the bay leaves  thyme. Bring to a gentle simmer. Cover the pot  transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through  the vegetables are soft. Remove from the oven. Discard the herbs  bay leaves, then remove the chicken  set aside. Place the pot back on the stovetop  simmer the sauce to reduce  thicken slightly, skimming any excess fat from the surface. Return the chicken to the sauce  warm through.   TO SERVE Serve garnished with chopped parsley  a creamy bed of mashed potatoes.  

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