Ever wanted to see the inner workings of a potter’s studio? Well, ‘here’s your chance to see inside mine and
Unearth Your Local Potter
Where: at my studio
Have a great day, and feel free to join me on the weekend of the 16th of August, 2014.
A wonderful single place to search for the latest market info: MarketHere helps market lovers find a market whether they are looking for a farmers markets or craft markets in Brisbane, Sydney or Melbourne or just wanting to visit a regional area – MarketHere will show you where it is and what you will find there!
MarketHere was born from a frustration at not being able to easily find a markets. Whether you need something specific or just want to spend some time exploring what markets have on offer, MarketHere takes out the guess work and allows you to easily find a market that suits your needs and desires.
And if you follow this link:
You’ll be able to read the latest interview….ME
To keep up to date with all the latest HERE’s the Facebook link:
Have a wonderful day.
What a beautiful day today, lovely and sunny. I started the day early (as I was looking forward to opening the kiln). It was a quick cuppa and down to the studio. I have included below some pictures of my new coffee cups inspired by my mushroom sculptures…….
and for the last picture… red (anything generally looks great in red in the kitchen, don’t you think?)
There’s also pink, however the orange had a bit of a disaster and decided to stick a little to the kiln shelf (not particularly impressed as the orange vase did the same thing. I’ll have to reassess that one). Which is a shame as I rather like orange.
I’ve also made some vases and plates in similar colours and patterns.
Sunday I hope to sneak to the studio and get onto some more as I would like some for my kitchen. I think they will brighten up winter dining this year, which prompts me to think I should do some bowls for soup. Hmm, I think I will have to put the dots on the inside of the bowls.
The cups are finely thrown, fired to 1300 degrees which makes them strong and durable and as they’re handmade, warming to the heart and soul.
That’s it from me as I need to finish packing for tomorrows market.
Have a wonderful Friday from me.
I love mushrooms in lots of dishes (much to the dislike of one of my children) I keep telling him he’ll grow out of it, he’s still waiting.
But at least these little mushrooms he’s okay with…(picking his favourite colour maybe not).
Handbuilt from Southern Ice Porcelain and twice fired, the second firing to 1300. They’re beautiful and strong, each has it’s on personality and no two are the same. Making their market debut this Saturday in City Hall.
This week has been hectic getting another gloss firing on in between birthday celebrations and if that’s not special enough….I’m looking forward to breakfast in bed on Sunday for Mother’s Day, which would normally be vegemite toast and a cuppa coffee. This year I’m thinking I’ll get the children to whip up some gluten free pikelets. A very good friend made these for me for my birthday and gave me the recipe, I’ve added it just in case you have a coeliac in your family. (They are really good)
1/2 cup almond flour
1/2 cup tapioca flour
2 Tbsp coconut flour
2/3 cup milk (dairy or non dairy such as coconut milk or almond milk)
2 tsp gf baking powder
1tsp vinegar (to help the baking powder, you won’t taste it!)
optional 1 Tbsp honey
Combine all ingredients in a bowl, gently combine with a fork and then whisk for a minute or two until combined into a smooth batter. If it looks too runny, give it a few minutes standing, as coconut flour REALLY absorbs liquids….like….huge amounts. After waiting a few minutes, you should have the perfect consistency to make small pikelets, or even big pancakes with this mixture. If you wanted thinner crepes, just add a touch more milk. Heat non-stick pan over medium/low heat, add in a small amount of ghee or coconut oil…things always taste better when fried in some good fat Spoon tablespoons full of mixture into the pan, wait for pikelets to start to bubble a bit, flip, cook for another minute or so and serve. These behave almost IDENTICAL to wheat flour pikelets, which blows me away, no messy flipping and not taking forever to cook. Light, fluffy morsels ready to be eaten as is or topped with some delicious toppings.
The texture is really great and there yummy plain.
Well, I better get back to the studio and start organising myself for the market Saturday. Have a great day.