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.
Garlic Grater Salad Dressing Bowl
Garlic Grater Salad Dressing 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.
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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?
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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Chocolate Berry Bircher
Breakfast or dessert? Well it could be either. This chocolate berry bircher is flavoursome and full of fibre. A substantial breakfast that helps get the day started, or even an afternoon or evening snack to satisfy your hunger. This recipe makes 4 servings, however you can scale it up/down as you please. Keep the bircher in airtight containers in the fridge. Serves 4 Time 10 mins INGREDIENTS: 1 cup rolled oats 1 cup coconut milk 1 cup oat milk 1 cup frozen berries 4 tbsp chia seeds 2 tbsp cocoa powder 1 tbsp maple syrup (optional) INSTRUCTIONS: In a large bowl combine all ingredients and mix well. Cover and place in the fridge overnight Stir well before dividing into four bowls or airitght containers for meal prep. NOTES: You can let the whole bowl sit overnight in the fridge and serve it from the large bowl, or divide into 4 bowls or containers before covering and placing in the fridge.
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Passionfruit & Coconut Cake
This cake is light and fluffy, dairy free and one of the best flavour duos - passion fruit and coconut. A perfect cake to celebrate a birthday or even just the end of summer! One 20cm cake Time 1 hour 20 mins INGREDIENTS: 175g dairy free butter or margarine ½ cup caster sugar 3 eggs 2 cups flour ¾ cup shredded coconut 2 tsp baking powder ½ cup milk (dairy free) ¼ cup passionfruit pulp 1 tsp vanilla extract Icing 1 tbsp dairy-free butter, softened 1 cups icing sugar 3 tbsp passionfruit pulp Topping ¼ cup toasted coconut 1 tbsp passionfruit pulp INSTRUCTIONS: Preheat the oven to 170°C and grease and line a 20cm round spring-form cake tin In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing as you go. Slowly add the flour, coconut and baking powder and mix well. Add the milk, passionfruit and vanilla to form a batter. Pour the cake batter into the cake tin and bake for around 50 mins, making sure a skewer comes out clean. To make the icing, whisk together the butter, icing sugar and passionfruit pulp until smooth. You can add extra icing sugar if you want a thicker icing, keeping in mind that it will thicken and set once cool. Remove the cake from the oven and let it cool. Once cool, spread the icing over the cake allowing some to run over the edge. Top with the toasted coconut and passionfruit pulp. NOTES: Keep in the fridge until serving and remove 15 minutes before serving. Can be served on its own or with some natural yoghurt. One 170g can of passionfruit pulp is enough for this whole recipe if you do not have access to fresh passionfruit.
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Tahini Snickers Bites
It’s like a snickers, but with salted caramel. I had no idea what I was making when I started this recipe. It was purely just for fun. I had been wanting to make some tahini caramel for some time, it is so quick and can be used for a number of different sweet things. It then morphed into layering this with peanut butter, and covering in chocolate - to resemble these salted caramel peanut bites. They’re rich, gooey and definitely one to add to the list for homemade Christmas gifts (too soon?!). Makes 9 bites INGREDIENTS: 4 tbsp hulled tahini 2 tbsp milk (plant-based or dairy) 2 tsp maple syrup 9 tsp crunchy peanut butter 250g dark chocolate Sea salt INSTRUCTIONS: Combine the tahini, milk and maple syrup in a small pot over a low heat. Stir while the mixture warms and starts to thicken. Turn off the heat and let sit for a few more minutes to thicken. Spoon evenly into a silicone tray that is safe for freezing. Freeze caramel until firm, then spoon 1 tsp of peanut butter on top and smooth. Return to the freezer for at least an hour. Gently melt the chocolate in a double boiler, or in the microwave, stirring well and being mindful not to overheat. Remove each bite from the silicone mould and using two spoons dunk into the melted chocolate, turning until covered and then placing on baking paper to set. Sprinkle with a little sea salt and enjoy! Store in an airtight container in the fridge and eat within 3 days. Feel free to make smaller, if you have a silicone tray that is a smaller volume.
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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.
