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
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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?
Kale, Orange and Avocado Salad
When rubbed with dressing, kale takes on its brightest hue and absorbs the tangy mustard dressing. If you can’t get your hands on some kale, swap it out with silverbeet or spinach. Pinenuts can be swapped for roast peanuts or cashews. Serve this salad with grilled fish or top with chickpeas for a complete meal. Makes 4 Time: 20 minutes INGREDIENTS: 150 g curly kale, stalks removed and finely chopped 1 orange, skin removed and in wedges ½ a large avocado, sliced ¼ c pinenuts, toasted Dressing 1 small lemon, juiced 2 tablespoons extra virgin olive oil 1 teaspoon dijon mustard 1 teaspoon honey INSTRUCTIONS: Add the kale into a large bowl and then combine the dressing ingredients in a jar with a lid and shake well Pour the dressing over the kale and using your hands rub the dressing into the kale, which will then turn a bright green. Lay the kale out over a serving dish and layer on the orange and avocado. Top with toasted pinenuts to serve
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Raspberry Chia Jam
Sweet, tangy, and naturally thickened with chia seeds, this easy homemade jam is a healthier twist on a classic. Perfect for spreading on toast, spooning over yoghurt, or swirling into oats. INGREDIENTS: 2 cups raspberries, frozen 2 tbsp water 1 tbsp maple syrup 1 tsp vanilla extract 3 tbsp chia seeds INSTRUCTIONS: Place the frozen raspberries along with water, maple syrup and vanilla into a small pot Cook over a low heat for 5-10 minutes until the berries have melted and broken down Add the chia seeds and stir well then cook for a further 10 minutes. Remove from the heat and allow to cool completely. The jam will thicken nicely as it cools. Store in an airtight container or in a sterilized jar in the fridge. This jam will last for up to one week.
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Rice Porridge
This recipe is the ultimate to help reduce food waste. After planting rice on a farm in Laos and seeing the process of harvesting and polishing the rice, I swore to never waste a grain of rice again. I am definitely not perfect and there are times the last spoons of rice go to waste. But I love making rice porridge the next morning for breakfast with any rice leftover. It’s even better made with coconut milk as it is so creamy and delicious. RICE PORRIDGE ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Another excellent way to use up leftover rice from last night’s meal.⠀⠀⠀⠀⠀⠀⠀⠀⠀ INSTRUCTIONS:⠀⠀⠀⠀⠀⠀⠀⠀⠀ Take your leftover rice and place it in a saucepan.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cover the rice with milk of your choice.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cook over a medium heat, stirring occasionally.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Once the rice and milk have thickened, transfer into a bowl.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Top with fruit, a dash of milk, maybe some honey and some chopped nuts or seeds for texture! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ How else do you like to use up leftover rice?
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Crispy Chorizo and Beans
Sautéed chorizo infuses the dish with a smoky, slightly spicy flavour, while tender green beans provide a satisfying crunch. Quick and easy to prepare, it's a deliciously simple dish that packs a punch of taste and texture Serves 4-6 INGREDIENTS: 1 tbsp olive oil 1 garlic clove, crushed 250g chorizo, sliced on an angle 280g beans, top and tailed, cut into 5cm pieces INSTRUCTIONS: Heat the olive oil in a fry pan over a medium heat, then add the garlic stirring until fragrant Turn the heat to medium-high and add the chorizo, tossing and stirring until all sides of the chorizo pieces are crispy Add the beans and cook until just tender Serve immediately NOTES: Serve with some rice and vegetables, or add to some cooked pasta with a tomato based pasta sauce.
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Roast Pumpkin Dip
Smooth, smoky, and full of autumn flavour, this roast pumpkin dip is a delicious twist on a classic hummus. Perfect for entertaining, it pairs beautifully with crackers, vegetable sticks, or warm flatbread. Serves 10 Prep time: 20 min Cook time: 30 min INGREDIENTS: 500g pumpkin diced 1 tbsp olive oil 1 tsp ground cumin 1 tsp ground smoked paprika 3 garlic cloves 1 can chickpeas (400g), drained 1-2 tbsp tahini 3 tbsp hot water 1 lemon, juiced 2 tbsp olive oil INSTRUCTIONS: Preheat oven to 200°C and prepare a roasting dish Toss the diced pumpkin with the olive oil, cumin and paprika Spread the pumpkin out across the roasting dish and scatter the garlic cloves Roast the pumpkin for 25-30 minutes or until the edges of the pumpkin and garlic have become a little blackened. Place pumpkin, chickpeas, tahini and water into a blender or food processor and blend until smooth Add lemon juice slowly and blend, then add the olive oil and blend. Keep covered in the refrigerator until ready to serve
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Chicken Pesto Pasta
When you’re looking for a very quick dinner that also has a good serve of comfort, this is your go-to meal. To keep it simple use pesto from the supermarket, however if you do have time at the end of summer, you can also make your own pesto using my recipe here. This recipe also works well for your lunchbox the next day. Serves 4 Time 25 mins INGREDIENTS: 300g pasta 1 tbsp olive oil 2 cloves garlic, crushed 500g chicken ¼ cup pesto 80g green beans, chopped into 2.5 cm pieces 2 handfuls of spinach roughly chopped NSTRUCTIONS: Bring a full pot of water to the boil and add the pasta and cook for 1-2 minutes less than usual so it is still slightly firm. While the pasta cooks, heat the olive oil and garlic in a saucepan over a medium heat. Add the chicken and brown, then add the pesto. Take two ladles of pasta cooking water while the pasta still cooks and add this to the chicken and pesto mix. Drain the pasta and add to the chicken. Stir well to coat the pasta in pesto sauce. Add the green beans to the chicken and once they start to cook, add the spinach until it wilts Divide into serving bowls and top with parmesan cheese to serve.
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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.