The Colours of Lisbon
Type: Garlic Grater
Garlic Grater Plate
Type: Garlic Grater
Garlic Grater Dressing Bowl
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.
Everyday Bowl
Everyday Bowl
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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.
Recent Posts
At the Table is where the story of My Clay Table comes full circle.
Our 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?
Vege Nachos
Packed with flavour and hearty lentils, these vege nachos are a delicious twist on a classic favourite. They’re perfect for sharing and make a quick, satisfying meal any night of the week. Serves 4 INGREDIENTS: 1 tbsp oil 2-3 garlic cloves, crushed 1 tsp ground cumin 1 tsp smoked paprika 1 tsp chilli powder ½ tsp ground coriander 1 can lentils, drained and rinsed 2 tbsp tomato paste 1 can tomatoes ½ cup water 2 tsp brown sugar To Serve: 200g corn chips ½ cup grated cheese 1 tomato, chopped Guacamole (homemade or store bought) Fresh coriander leaves, chopped (to garnish) INSTRUCTIONS: Heat oil in a fry pan over a medium heat. Add the garlic cloves and cook for 1-2 minutes Add the cumin, paprika, chilli powder and coriander, stir so the spices do not burn and cook until fragrant Add the lentils and tomato paste, stirring until well combined Add the can of tomatoes, water and 2 tsp brown sugar, and simmer for 15 minutes until the sauce has thickened. Preheat the oven to 180℃ To assemble the nachos spread the corn chips out across a baking dish. Spoon the lentil mixture on top and sprinkle with grated cheese. Place in the oven for 5-10minutes until the cheese has melted. Remove from the oven and top with the tomato, guacamole and fresh coriander to serve
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Tofu Peanut Noodle Salad
This tofu peanut noodle salad is a vibrant and delicious dish that's perfect for lunch or dinner. The combination of savory tofu, crisp veggies, and a spicy peanut sauce is irresistible. It's a great way to enjoy a plant-based meal that's both satisfying and packed with protein. Time: 30 mins Serves 4-6 INGREDIENTS: 400g tofu, 1cm cubes 1 tbsp sesame oil 200g rice noodle 1 carrot, peeled and sliced ½ cucumber, halved and sliced ¼ red cabbage, finely sliced Dressing ¼ cup peanut butter 2 tbsp soy sauce 2 tbsp sesame oil 1 tbsp honey 1 tsp sriracha (or more if you like spice) 1 lemon, juiced (3 tbsp) 1 orange, juiced (¼ cup) Topping Crushed peanuts Coriander INSTRUCTIONS: Heat a fry pan over a medium heat and add the sesame oil. Cook the tofu in batches until crispy on all sides then set aside. Cook the rice noodles as per packet instructions and then drain Combine the carrot, cucumber and cabbage together in a large bowl In a food processor or blender, add all the dressing ingredients and mix until smooth Add the noodles and tofu to the bowl with the vegetables and pour over ¾ of the dressing. Toss to combine well. Drizzle the remaining dressing on top and top with crushed peanuts and coriander NOTES: If you do not have a blender or food processor, I suggest adding all the ingredients to a bowl and whisking well with a whisk or fork to combine until smooth. This will take a little bit longer as you will need time to thoroughly mix in the peanut butter and honey For a lower fructose option, swap out the honey for maple syrup
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Smoky spiced nuts
These smoky, crunchy nuts are the perfect mix of sweet and savoury. They’re great for snacking, gifting, or serving with drinks during the holidays. Makes: 3 cups INGREDIENTS: 3 cup raw mixed nuts (almonds, walnuts, cashews, peanuts etc) 1 egg white 2 tbsp maple syrup 1 ½ tbsp smoked paprika 1 tsp cumin, ground 1 tsp ginger, ground 1 tsp coriander, ground ¼ tsp cayenne pepper INSTRUCTIONS: Preheat the oven to 150°C and line a baking tray Combine the nuts in a bowl and set aside Lightly whisk the egg white in a large bowl until frothy. Add the maple syrup and continue to whisk keeping the mixture nice and frothy. In a small bowl, combine the spices Add the spices to the egg white mixture and stir well Add the nuts to the spice mixture and stir well until all nuts are coated Spread the nuts over the baking tray and separate them as you go Roast in the oven for 20-25 minutes, checking halfway to give them a toss. You want the nuts to be dry and golden once finished. Remove from the oven and allow to cool. Store the nuts in an airtight container.
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Pineapple and Lime Ice Blocks
Cool, refreshing, and naturally sweet, these pineapple and lime ice blocks are the perfect treat for warm days. They’re light, zesty, and so easy to make—just blend, freeze, and enjoy. Makes 7 Time: 5 mins (+1hr freezing time) INGREDIENTS: 1 can crushed pineapple (425g) Juice 1 lime 1 cup water 1 tbsp honey/maple syrup (if you want it sweeter) INSTRUCTIONS: Blend pineapple, lime, water and honey (if using) together in a blender. Pour into iceblock moulds and place a popsicle stick in the mix. Freeze until set.
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Mustard Dressing
This salad dressing is my go-to for a green salad at all times. It turns plain iceberg lettuce into a flavourful salad, or mix it through a bean mix with some spinach and you’ve got a salad in one. Make it in a jar and store in the fridge to use for different meals over 3 days. INGREDIENTS: ½ cup oil 1 tbsp dijon mustard 1 lemon, juiced 1 garlic clove, crushed ¼ cup white wine vinegar 1 tsp runny honey Salt and pepper to taste INSTRUCTIONS: Combine all into a jar with a screw-top lid and shake well Store in the fridge for up to 3 days and always give another shake before serving.
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Lemon Ricotta & Blueberry Toast
Savour the last of the summer berries with this delicious option for brunch. The lemon ricotta is the perfect combination of flavours, with the sharp ricotta, zesty lemon and some sweetness from honey. It holds the base flavours with some fresh blueberries and cinnamon on top for satisfaction. Serves: 4 INGREDIENTS: 4 slices of sourdough ½ cup ricotta ½ lemon, zest 1 tbsp lemon juice 1 tsp honey (optional) ½ cup blueberries Cinnamon for dusting INSTRUCTIONS: Toast the sourdough until golden brown. While the toast is cooking, mix ricotta, lemon zest and juice and honey together in a small bowl. Place the cooked toast on plates to serve, spread lemon ricotta evenly across each piece. Top with blueberries and a dusting of cinnamon Best eaten fresh while the toast is still warm.
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Create your own Christmas Grazing Table
Christmas entertaining doesn’t need to be stressful. With a little planning and the right mix of flavours, you can create a table that looks beautiful and feels effortless.
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.
