We have just completed the 2nd of our sericite porcelain workshops.  They both went well and everyone seemed to get something out of it.

We advertised it as intermediate to advanced level, and everyone was suitably skilled to be able to handle the slightly more complex and difficult advanced techniques.

We were aiming to teach those advanced techniques, and everyone was keen to extend their skills.

The weather has cooled down a lot recently, so we had to light the stove to get the air a bit warmer in the studio over night to speed up the drying process. At the end of the first days throwing. I lit the fire and kept it going until after 10pm with the ceiling fan running all night. With this combination of warm air and moving air , we managed to get nearly all the pots dry enough to start turning on Sunday morning.

As my contribution to our shared lunchtime meals. I cooked a couple of tarts to be shared for our lunches. 

I made one savory home grown spinach and cheese tart from our garden with 3 cheeses. Ricotta, for the main filling with finely diced fetta for a little bit of texture, then some gorgonzola for a little of that tangy flavour that it imparts.

The other tart was sweet for after lunch, and made from our home grown and preserved quinces in an almond frangipane base.

Both made in blind baked puff pastry casings. They dissapeared pretty quickly. It’s a very good feeling to be able to share our preserved summer garden goodness and excess with others.

During the week inbetween the workshops, I continued to make and fire my sgraffito porcelain pieces that I have been working on for a while. 

It’s good to see more of them coming out of the kiln now, all shiny and transparent with the images of the bowerbirds stealing our cherries from the Chekov orchard.

I will be taking part in the ‘Pop-Up’ Southern Highlands Arts Trail Open Studios sale on the long weekend of 8th, 9th and 10th of June. Save the date!.