About My Clay Table
Born from a love of food and ceramics, My Clay Table is a celebration of the present moment. Each piece is a reminder to slow down and savour life’s little rituals.
Speckled Tumblers - Limited Edition
Speckled Tumblers - Limited Edition
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Ceramics Care 101
Your handmade pieces deserve more than just a wipe. Get our free Ceramics Care 101 guide. Full of practical tips to clean, store, and protect your ceramics so they last a lifetime.
Recipes
At the Table is where the story of My Clay Table comes full circle.
My Clay Table ceramics are made to be used, to hold food, to share drinks, to gather people together. Because what is the point of a beautiful bowl if it never gets filled?
Carrot Cake Muffin
Soft, spiced, and full of texture, these carrot cake muffins are everything you love about classic carrot cake in an easy, portable form. Enjoy them warm with butter or top with cream cheese icing for a sweet treat. Prep time: TBC Cook time: 25 minutes Makes 12 INGREDIENTS: 2 cups plain flour ¾ cup sugar 1 tsp baking soda 2 tsp cinnamon, ground ¼ tsp ginger, ground ¼ tsp nutmeg, ground ½ tsp salt 2 cup carrot, grated 3 eggs ¾ cup olive oil 2 tsp vanilla essence ⅔ cup walnuts, chopped INSTRUCTIONS: Preheat the oven to 180°C and either grease or line a 12 cup muffin tray In a large bowl, combine the flour, sugar, baking soda, cinnamon, ginger, nutmeg and salt and gently combine. Add the grated carrot and mix gently In a separate bowl, whisk the eggs and then add the oil and vanilla essence Make a well in the dry ingredients and add the wet ingredients. Stir until just combined, avoiding over-mixing. Add the walnuts and fold through. Divide the mixture across the 12 cup muffin tray and bake for 25 minutes or until golden and a skewer comes out clean Serve warm with spread or even add some cream cheese icing on top for a dessert.
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Tahini Dressing
Creamy, tangy, and full of flavour, this tahini yoghurt dressing is a versatile staple that pairs perfectly with salads, roasted vegetables, or grilled meats. Fresh, zesty, and easy to make—it’ll quickly become a go-to favourite. Time: 10 mins Makes ¾ cup INGREDIENTS: ½ cup hulled tahini ¼ cup water 3 tbsp lemon juice ½ tbsp maple syrup ¼ tsp cumin, ground INSTRUCTIONS: Start with the tahini in a small bowl. Add the water and whisk with a fork until smooth. The tahini will thicken first, then start to smooth. Add the lemon juice and maple syrup and continue to whisk with the fork until smooth. Finally add the ground cumin and stir through. Serve immediately, or cover and refrigerate until ready to serve. Prior to serving, give the dressing another whisk and add some extra water if it has started to thicken. This dressing will become a staple in your household. The combination of tahini, lemon and cumin pairs well with roast vegetables, meat or a green salad. It is best made fresh, but any leftovers you can keep in the fridge for a day or two.
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Winter Beef Stew
Italian inspired flavours in this beef stew provide a delicious warmth and comfort on a winter’s evening. Serves 6 - 8 INGREDIENTS: 1 kg beef (chuck or gravy) ¼ cup plain flour 3 carrots, peeled and chopped 3 potatoes, peeled and chopped 4 cloves garlic, crushed ¼ cup fresh sage, chopped ¼ cup fresh rosemary, chopped 1 can of tomatoes, crushed 2 cups beef stock ¼ cup brown sugar ¼ cup apple cider vinegar Cracked pepper To serve Parmesan cheese, grated Garlic bread or crusty sourdough INSTRUCTIONS: Trim any excess fat, toss the beef in the flour, set aside Add the carrots, potatoes, garlic and herbs to the slow cooker. Heat 1 tbsp oil in a large fry pan over a medium-high heat and quickly sear the beef to seal it on all sides. Add the beef straight into the slow cooker, then pour the tomatoes and stock on top. Mix the brown sugar and apple cider vinegar in a small bowl so the brown sugar begins to dissolve and then add to the slow cooker as well Top with fresh cracked pepper, then put the lid on and set the slow cooker to low for 8 hours. Stir a couple of times if possible across the cook time, or even just closer to the end will do. Prior to serving, remove the lid and let cook for another 30 minutes as the sauce begins to thicken. The sauce of the stew will be quite thin on the day of cooking and will continue to thicken once cooled and kept in the fridge. Serve immediately into warm bowls, top with grated parmesan and serve with either garlic bread or crusty sourdough. NOTES: The sauce of the stew will be quite thin on the day of cooking and will continue to thicken once cooled and kept in the fridge. You can make this ahead (overnight) and then reheat at dinner time. The stew will be a lot thicker the day after cooking. This stew also can be frozen. To freeze make sure the stew has cooled completely then portion into freezer friendly bags or containers. Remember to label and date.
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Thai Style Pumpkin Soup
Creamy, fragrant, and gently spiced, this Thai-inspired pumpkin soup is the ultimate comfort in a bowl. With coconut milk and green curry paste, it’s full of warmth and flavour—perfect for cosy nights or easy entertaining. Serves 6 Time 50 mins INGREDIENTS: 2 cloves garlic, crushed 1 onion, chopped 1 red chilli, finely chopped (optional) 3 tbsp green curry paste 1 kg pumpkin, chopped to 5cm pieces 1 large sweet potato (orange), chopped to 5cm pieces 2-3 cups water 1 can coconut milk To serve: Natural yoghurt Coriander Chilli flakes (optional) INSTRUCTIONS: Heat the olive oil in a large pot over a medium heat Add the onion and crushed garlic and chilli (optional) and saute until the onion is soft Add the green curry paste and stir to form a thicker paste Add the pumpkin and sweet potato and fill with 2-3 cups of water or until ¾ of the vegetables are covered Bring to the boil, then reduce to a simmer for about 20 minutes or until the pumpkin and sweet potato is cooked through Remove the pot from the stove and use a potato masher to combine the vegetables into a chunky soup, or use a stick blender to puree the soup smooth Place the soup back on a low heat and stir in the coconut milk Serve topped with natural yoghurt, coriander and chilli flakes (optional)
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Chocolate Baked Oats
Rich, fudgy, and wholesome, these chocolate baked oats are a treat that feels indulgent but stays nourishing. Perfect for mornings when you want something cozy with a touch of sweetness. INGREDIENTS: ½ cup rolled oats 1 banana 1 egg 1 tsp vanilla essence 1 tsp honey ½ teaspoon baking powder ½ tsp ground cinnamon 1 tablespoon cocoa powder INSTRUCTIONS: Preheat the oven to 180. Grease a ramekin or oven-safe pan with cooking spray. In a blender combine all the ingredients except the apple. Blend until smooth and pour into the greased ramekins. Bake for 15-20 minutes until a skewer comes out clean
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Apple and Cinnamon Baked Oats
Warm, comforting, and naturally sweet, these baked oats are like apple pie for breakfast. They’re simple to make, full of goodness, and the perfect way to start your day. INGREDIENTS: 1 cup rolled oats 1 banana 2 egg 2 tsp honey 1 teaspoon baking powder 1 tsp ground cinnamon ½ apple, grated INSTRUCTIONS: Preheat the oven to 180°C Grease two ramekins or an oven-safe pan. In a blender combine all the ingredients except the apple. Blend until smooth. Stir through the grated apple and pour evenly into the greased ramekins. Bake for 15-20 minutes until a skewer comes out clean Serve with some yoghurt of your choice.
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Workshops
In a world that moves too fast, My Clay Table invites you to slow down. Our workshops are a chance for you to find some amidst the chaos of day to day life. Booking both public and private workshops find out how you can create, sip and unwind today.