Robin Marsden has been a lifelong enamelware fan. ‘With its classic yet vintage aesthetic and durable nature, it’s easy to love. It really is a product for life, I still use a couple of enamel pie dishes that belonged to my grandmother regularly. A few chips and dents only adds character and oxidizes over to be totally safe to continue cooking with’...


‘I love the idea that many years from now, my girls and their children could be using my Falcon to make and enjoy recipes we love now. Enamelware can be used in the oven, on the hob and as serveware, one item can do so many jobs. Which means less clutter in the kitchen and less waste for our planet’...


The family’s adventures and style are documented on Robin’s Instagram account @peelandfriends, named after eldest daughter, Eloise’s favourite early childhood toy.

Robin’s Classic chocolate brownie recipe


•​​ 200g cooking chocolate (I use milk, but dark would make for deliciously rich and intense brownies)
•​​ 100g butter
•​​ 4 eggs
•​​ 250g golden caster sugar
•​​ 100g plain flour
•​​ 1 tsp baking powder
•​​ 25g cocoa powder

Preheat oven to 175 C or 160C fan forced

Line a roughly 20 by 20 cm tin with baking parchment. Melt the chocolate and butter together. Either in a bowl set over a pot of simmering water, or in the microwave, in 30 second bursts, stirring in between.

Meanwhile, beat your eggs and sugar until fluffy and lighter in colour.

Fold the melted chocolate mixture into the eggs, then sift and fold in the flour, cocoa powder and baking powder.
*Mix about 100g of chopped choc or nuts in now, if using.

Bake for 25-35 mins or until the top is cracking but the middle is just set. Allow to cool in the tin, before lifting out and cutting.



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