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.
Garlic Grater Dressing Bowl
Garlic Grater 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.
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?
Miso Eggplant
Rich, savoury, and full of umami flavour, this miso-glazed eggplant is a simple yet impressive dish. It pairs beautifully with rice and vegetables for an easy, nourishing meal. Prep time: 20mins Cook time: 30 mins Serves 4 INGREDIENTS: 2 eggplants, sliced to 1cm lengthways 2 tbsp miso paste 1 tbsp water 2 tsp sesame oil 1 tsp fish sauce 2 tbsp soy sauce 2 garlic cloves, crushed 1 tbsp honey 1/4 tsp chilli flakes (optional) 1 tsp sesame seeds (optional) IINSTRUCTIONS: Preheat oven to 180°C and line a baking dish with baking paper In a bowl combine the miso paste and water. Mix until smooth Add the sesame oil, fish sauce and soy sauce. Mix until smooth Add the garlic cloves, honey and optional chilli flakes. Mix until smooth Lay the sliced eggplant out across the baking dish Brush the eggplant with marinade. Make sure every piece is covered Choose to sprinkle with sesame seeds if available Bake in the oven for 20-30 minutes or until eggplant is soft and golden on top NOTES: Serve with rice and either fresh salad or cooked vegetables To make gluten-free, make sure you use gluten free soy sauce To reduce fructose content, swap honey for maple syrup
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Simple Bruschetta
There are so many lovely combinations that you can enjoy with bruschetta, but this is the most simple - yet most flavoursome - combination. It is a classic. Fresh tomatoes, ripened by the sun, paired with good quality olive oil, garlic and fresh basil. Add a little salt to really bring out the flavours and you’ve got a beautifully fresh snack or light dinner. Makes 10 Time 20 mins INGREDIENTS: ½ french stick, cut into ten 2cm slices 250g tomatoes, whole or cherry tomatoes 1 garlic clove, crushed 5-8 large basil leaves, roughly torn Salt Extra Virgin Olive Oil IINSTRUCTIONS: Preheat the oven to 180°C and lay the sliced bread out on an oven tray, then brush both sides with olive oil and bake in the oven for 10-15 minutes until the bread is golden brown. While the bread is baking, chop the tomatoes finely into a bowl, add the garlic, basil and a little salt to taste. Once the bread is ready, set it out on a serving plate and allow to cool slightly. Spoon the tomato mix evenly across all of the bread and top with a drizzle of olive oil. RECIPE NOTES: This bruschetta is best eaten fresh. If you don’t think you will eat all of it in one serve, keep the bread in an air tight container to stay fresh and crispy and place the tomato mixture in an airtight container in the fridge. Tomatoes are best kept at room temperature as they can go a little gritty in the fridge, but the mix should be fine for a day if you’re making this in advance. Dietaries Dairy Free, Vegetarian, Vegan
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Raspberry and Lemon Muffins
Bright and tangy with bursts of juicy raspberries, these muffins are a delicious mix of sweet and zesty. Perfect for morning tea or a quick snack, they’re as easy to make as they are to enjoy. Makes 12 Time: 45 mins INGREDIENTS: 1 ½ cups plain flour (+ 1 tbsp extra) ½ cup sugar Zest of 1 lemon 2 tsp baking powder ½ tsp salt 3 large eggs 1 cup yoghurt, plain unsweetened ½ cup oil Juice of 1 lemon 1 tsp vanilla essence 1 ½ cups raspberries, frozen INSTRUCTIONS: Preheat the oven to 180℃. Grease a standard 12 cup muffin tray. In a large bowl combine 1½ cups flour, sugar, lemon zest, baking powder and salt. In another bowl, whisk together the eggs, yoghurt, oil, lemon juice and vanilla essence. Add the wet ingredients to the dry ingredients and mix gently until just combined. In a small bowl toss the raspberries with the remaining 1 tbsp of flour. This will stop the berries from sinking to the bottom of each muffins when cooking. Very gently fold the raspberries into the batter, really try to avoid mixing too much. Spoon the batter evenly across the 12 cups in the muffin tray and bake for 25-30 minutes until a skewer comes out clean. Remove from the oven and let the muffins sit for 5-10 minutes before transferring to a wire rack.
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Chocolate Coconut Chia Pudding
Rich, creamy, and naturally sweet, this chocolate coconut chia pudding makes a wholesome breakfast or dessert. It’s quick to prepare, full of goodness, and perfect with your favourite fruit or crunchy toppings. INGREDIENTS: 2 tbsp tbsp cocoa powder 1 tsp vanilla essence 4 tbsp chia 1 cup coconut milk 1 tbsp honey or maple syrup INSTRUCTIONS: In a large bowl combine the cocoa powder and vanilla essence to make a paste Add the chia seeds and coconut milk and honey (or maple syrup) and stir to combine well Leave in the fridge to set for a few hours, or best to keep overnight Top with your choice of fresh, frozen or canned fruit Other topping choices can include: Coconut, chopped nuts or seeds NOTES: What does it mean for the pudding to set? It means the chia has expanded to absorb some of the liquid and the pudding has a much thicker consistency.
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Pumpkin, Bacon and Orzo Salad
Hearty and full of flavour, this salad combines roasted pumpkin, crispy bacon, and creamy feta with a tangy mustard vinaigrette. It’s satisfying enough for a main but just as good as a standout side dish. Serves: 4 as a main, 6-8 as a side Time: 1 hour INGREDIENTS: 750g pumpkin 1 tbsp olive oil 1 tsp cumin 1 tsp mixed herbs 200g orzo 3 cups water 1 tbsp olive oil 4 rashers of bacon 3 cups of baby spinach/rocket 100g feta Mustard vinaigrette INSTRUCTIONS: Preheat oven to 180°C. Cut pumpkin into cubes (2x2cm). Line a tray with baking paper and spread pumpkin over it. Drizzle pumpkin with olive oil, cumin and mixed herbs. Cook for 50 min. While the pumpkin is cooking, make the vinaigrette. When the pumpkin has 20 minutes to go, bring 3 cups of water to boil. Once boiling, add the orzo and cook for 10-12 minutes. While orzo is boiling, heat a pan with oil on a medium heat. Cut the bacon into strips and cook until done. Chop the spinach. Add pumpkin, orzo, bacon and spinach to a bowl. Mix in as much vinaigrette as you like. Crumble over feta. NOTES: Pumpkin skin is a source of fibre and can be left on or taken off, whatever you prefer.
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Bacon & Jalapeno Potato Salad
This Bacon & Jalapeno Potato Salad is this summer’s favourite. The jalapenos add just that extra zest and zing to the dressing giving the salad so much more flavour. The spice is very mild but if you’re worried it might be too much, remove the seeds of the jalapenos before you chop them up. Serves 6-8 Time 40 mins INGREDIENTS: 1.2kg potato, washed and cubed 4 rashers bacon ¼ cup jalapenos finely chopped Dressing ½ cup mayonnaise 2 Tbsp white vinegar or apple cider vinegar 1 teaspoon wholegrain mustard Salt and pepper to taste INSTRUCTIONS: Place the potato in a large pot of water and bring to the boil, then boil until the potato is just cooked through. Drain, rinse with cold water and leave to cool in a colander. Preheat the oven to 180°C and lay the bacon rashers on a lined baking sheet. Cook until bacon is crispy. Let the bacon cool on some paper towels then dice into small pieces. Add all dressing ingredients to a jar and shake well. Then add the jalapenos to the dressing, shake once more. Prepare your serving bowl, add the cooled potato and bacon, then pour the dressing over and toss with salad servers to coat the potato in the dressing. Keep chilled until serving, remove from fridge 15 minutes before serving to allow the potato to come to room temperature. The salad keeps for up to 3 days in the fridge in an airtight container.
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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.
