My terracotta lidded baking dishes are made individually in my 2 press molds that I had made to my own design. Each base made only fits its own lid; the 2 pieces are carefully fitted together and dried slowly over a week or two.
The making process happens over 3 days. Day one, pressing into the mold. Day 2: fitting, trimming, attaching, shaping handles and painting. Day 3- scraffito cutting and tidying up. The designs are painted in coloured clay slips, so that you can easily see which way the lid fits.
The entire hands-on process, from wedging and rolling the slabs of clay to sanding and washing after firing, takes about 3 hours – or more if I’m getting carried away by a new design.
is being launched early September ’17 with Rex Morgan @ Moore Wilson. Twenty potters and most of the pottery clubs in the Wellington region, as well as the sponsors on the poster below are contributing to the donation of 600 + bowls. It’s $25 for each bowl of soup. All of that $25 will go straight from the Moore Wilson tills, directly to the Downtown Community Ministry.
I am half way through firing my 30. It’s a new decorating style for me, using a slip under the glaze. The slip is a volcanic ash clay from Mt Sumner in Canterbury.
The Quartz Gallery is well worth a visit. As well as this exhibition it contains examples of the lifework of potter Rick Rudd, and his substantial collection of NZ potters over 4 decades.
My contribution: Naked Raku ‘Kereru Jars’, Feather series:
8.5cmH 11.5cmW $140 11.5 cmH x 13’5cmW $160
These Kereru Jars are some of my first on my journey of colouring the terra sigillata slips. I want to recreate the colours and sheens of the beautiful birds that I get to photograph outside my studio.
I like the textures the rolled oats and dates give this loaf, and I like using yogurt in cooking. (I make my own and usually have plenty to use up.) The terracotta dishes are chunky and satisfying to handle. It is fine to leave your loaf sitting in them for a while to cool down. If they sweat, there is no reaction in the sides or corners as there can be with a metal loaf tin.
Pictured here is a single quantity of the recipe, that is 1 c banana and 1/2 cup of yogurt etc. It fits the small baking dish to the top. My well used larger bread dish (pictured) would hold double this recipe.
I’ve called this dish a casserole even though I made it with a 1 kg piece of beef topside ( as a pocket roast). It would work very well with pieces of stewing or chuck steak. You don’t need much liquid in the clay baking dish, so you can be flexible about how much stock or wine you include – depending on the source of your tomato flavouring and how much juice it includes. Mushrooms hold quite a lot of liquid too. Alternatively you could leave the stock/wine option out and soak the dish in water prior to adding the ingredients; that will provide plenty of moisture for a tender bake.
This pictured dish is a smaller (Mach 1) version of the baking dishes that I now have available.
This recipe is from http://www.bite.co.nz_recipes. It’s simple and quick to prepare and was very nice with some olive breadsticks, baby potatoes, steamed bok choy and broccolli. I didn’t have any 5 spice and I used about 1/4 cup of gingerbeer instead of the brown sugar, which worked fine.
These jars are made with a ‘water seal’ gallery to create a ‘moat’ that the lid sits down into to keep the contents of the jar airtight.They are carefully glazed to make sure there are no pinholes inside barrel of the jar..The outside is unglazed clay slip decoration. Pictured is 2L and 1.5L. 3L and 4L sizes are available.
The oval bread bakers come in 2 sizes, a standard loaf and a cute small one. Oil them a little to season them and away you go with your favourite bread recipe.