Lauren Bamford creates exclusive pieces
in her backyard workshed in Melbourne's St Kilda East. She has made
ceramics for Raph Rashid of Beatbox Kitchen and Taco Truck, and has
collaborated with stylists to create tableware for food shoots; her
other passion, her "day job", is food photography. Bamford's
ceramics are stocked by Mr Kitly in Brunswick and Scout House, St
I had a desire for a long table of beautiful organic, misshapen, creamy plates and bowls for my wedding reception. When I was unable to find them, I decided to make them myself.
What were you doing before and how long have you been making ceramics?
I'm a photographer and I've been making ceramics for two years.
How did you fall into this area?
Making ceramics for my wedding was the beginning, but without the technical advice and encouragement of my colleagues I may not have persevered. I was also encouraged by Bree Claffey, the owner of Melbourne ceramics gallery and store Mr Kitly. It was Bree who approached me to make pieces, which set me in the direction of creating functional one-off items.
Meet five young talents at the forefront of a resurgence in handmade ceramics whose bespoke pieces are in hot demand. They talk to Tanya Buchanan about their craft.
We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
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Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.