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Our unique and very affordable stone dinnerware collection is a beautiful addition to any table. Our carefully selected colour palette has been chosen with the intention that you can mix and match colours and pieces to suit your daily needs, home décor and different dining themes, from grazing tables to that local little tapas bar dining experience. Highly popular in restaurants and cafes across Australia you are now able to create that restaurant dining experience in the privacy of your own home.

The glaze used on this range is not uniform which means every piece has variances within the colour palette which gives it the special characteristics, and true urban feel

• Stoneware 
• Microwave and Dishwasher Safe
• There will be variations in colour and shape from piece to piece, due to the handcrafted nature of these items

Our unique and very affordable stone dinnerware collection is a beautiful addition to any table. Our carefully selected colour palette has been chosen with the intention that you can mix and match colours and pieces to suit your daily needs, home décor and different dining themes, from grazing tables to that local little tapas bar dining experience. Highly popular in restaurants and cafes across Australia you are now able to create that restaurant dining experience in the privacy of your own home.

The glaze used on this range is not uniform which means every piece has variances within the colour palette which gives it the special characteristics, and true urban feel

• Stoneware 
• Microwave and Dishwasher Safe
• There will be variations in colour and shape from piece to piece, due to the handcrafted nature of these items

Ingredients

• 6 baby white zucchini (or green)
• 20g plain flour
• 20g butter
• ½ tsp ground cumin
• Salt & pepper to taste
• Good pinch freshly ground nutmeg
• 300ml warm milk
• 40g feta
• 30g parmesan cheese, grated
• 5 tbsp fresh herbs thyme, parsley & basil
• 12 thin slices of flat pancetta
• 12 sage leaves
  
  

Method

Wash and cut zucchini in halves and spoon out the flesh. Roughly chop the flesh and set aside. Sprinkle zucchini with salt and pepper bake in oven for 5 minutes until firm but tender. Set aside. In a small saucepan melt butter, add flour and stir for 1 min and slowly add warm milk, keep stirring until mixture thickens, add zucchini flesh then add cumin and nutmeg, add herbs and cheeses then season to taste. Spoon into zucchini halves, top with a sage leaf and wrap with a slice of pancetta. Bake in hot oven until golden brown.          

Ingredients

• 1kg potato gnocchi
• 800g pumpkin, peeled & finely sliced
• 150g parmesan, finely grated
• 1 red onion, finely sliced
• 2 tblspns olive oil
• 100g baby spinach
• 2 garlic cloves, crushed
• 3 tblspns sage, chopped
• 4 tblspns fresh thyme
• ½ tsp ground nutmeg
• 5 bay leaves
• salt and pepper
• 400g bocconcini, chopped
• 600g cream
• 2 egg yolks
• 20g butter
  
  

Method

Boil the gnocchi in salted boiling water for a few minutes until cooked. Drain and drizzle with a little olive oil. Place in a large bowl and combine with all other ingredients except the parmesan, bocconcini & butter. Place into a large buttered baking dish & dot around the bocconcini. Sprinkle with grated parmesan & butter then bake at 180oC until golden. Serve hot with a green salad.