Introducing: Terrazzo Trivet Collection

“I really love the playfulness of terrazzo and I also love finding a useful and aesthetic home for our broken mud pieces, so this feels like a perfect fit. ” says Shelley Simpson, founder and designer of Mud Australia.

Terrazzo Trivets in production at Five Mile Radius HQ in Brisbane. Image by Dan Mullheran.

From its earliest use as an affordable way to use marble scraps in eighteenth-century Venice pavements, terrazzo has been subject to rapid re-imaginings. Today, we is globally launch our zero waste terrazzo trivet collection, led by founder, Shelley Simpson’s passion towards innovative upcycling and minimization of waste.  Determined to create an inventive use for our broken ceramics, Shelley reached out to Brisbane based company, Five Mile Radius, to utilize broken porcelain pieces as aggregate in their upcycled concrete products to create a new take on terrazzo.

The Mud Australia table trivets stand alone as design objects while also providing protection to more fragile surfaces. Available in 3 designs – a small “round” tablet, and a medium and large “capsule”, the trivets also come in 3 distinct colourways – Neutrals, Blues and the multi-coloured Mixed. Each colourway beautifully compliments a variety of table and domestic settings. Each trivet is backed with recycled PET felt and comes in a felt storage pouch, also made of recycled PET.

Nick Tsindos Interprets our new Terrazzo Trivet Collection

Nick Tsindos' past-life in construction shines through in this series of images highlighting our new Terrazzo Trivets. Form and materiality are front and centre in these evocative images. See more of Tsindos' work here. Shop Terrazzo Trivets now Terrazzo — Trivet Large £195.00 Terrazzo — Trivet Medium £145.00 Terrazzo — Trivet Round £100.00
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Alberto’s Lounge — Peposo

Alberto’s Lounge is a neighbourhood Italian restaurant and wine bar located in the heart of Sydney. Peposo is a rich, heavily peppered beef stew from Tuscany, made with the local red wine. Any succulent piece of braising beef will work. This recipe uses beef cheek, but short rib, chuck or shin are great too. Ingredients: 1kg beef cheek 30g ground pepper Sea salt 3 brown onions 2 carrots 2 sticks of celery Olive oil 200g…
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Capunti with mushrooms and silverbeet by Arthur

Located in the Sydney suburb of Surry Hills, Arthur has become a Mud favourite for it’s casual take on formal dining. The food is an evolution of what is called modern-Australian cuisine – a style based around seasonal local produce and simple, ingredient forward cooking. Ingredients: 200g Swiss brown mushrooms 150g Oyster mushrooms 100g king brown mushrooms 100g Australian snowflake mushrooms 4 garlic cloves 4 whole golden eschallots 1 bunch silverbeet 500g capunti pasta 1…
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The Old Fitz’s Seafood Gratin

Anna Ugarte is the head chef at Woolloomooloo's The Old Fitz. She relishes in the little pleasures in life, and values simple yet precise cooking. This dish is a fine example, and may one day hit the menu at The Fitz- a molten gratin base spiked with chunks of lobster, prawn, and scallop, finished with herbs and trout roe. To be enjoyed with a simple vinaigrette leaf salad and a large glass of cold rose.…
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Sixpenny’s Strawberry Clafoutis

Sixpenny was founded in March 2012 and is named after the sixpence restaurants that operated in the late 1800s in Australia. Located at the top end of Stanmore Village, Sixpenny is housed in a historic building on Percival Road which was erected in 1907. Chefs Daniel Puskas and Aaron Ward lead the kitchen in utilising local suppliers, growers and producers to focus on creating a narrative around all things that make-up Australia. Sadly we can't…
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Cafe Paci’s Radicchio Salad

Cafe Paci is a much-loved Sydney restaurant. Their creative menu deliciously combines traditional Finnish and honest Italian and they do a killer Martini. Below is their Radicchio salad served in our Nest Bowl Baby. INGREDIENTS (SERVES 2) 1 head of radicchio 8 good quality anchovy fillets 2 boiled eggs 50g sourdough toast (mix sourdough with tablespoon of olive oil, pinch of salt and place in the oven at 170 degrees for 10 to 12 mins).…
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Christine Manfield’s Yellow Dal with Garlic and Spinach

Christine Manfield is one of Australia’s most celebrated chefs – a curious cook and a perfectionist inspired by the culinary melting pot of global flavours. As an award-winning author, her books – A Personal Guide to India & Bhutan, Dessert Divas, Tasting India, Fire, Spice, Stir, Paramount Cooking and Paramount Desserts have spiced up the lives of keen cooks everywhere. In celebration of her soon-to-be released book Simple Indian Cooking Class - Manfield shares a recipe for Yellow Dal with Spinach and…
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Funkis Köket Rosemary and Potato Tart

Cafe Köket (kitchen in Swedish) is tucked away in the gorgeous backyard of our friend’s Funkis store in Paddington. Inspired by Scandinavian cuisine the café offers a range of flavours appropriated to modern times and the best local seasonal produce. Everything they do is thoughtful, healthy and delicious. This recipe for their Potato Rosemary & Garlic Tart is exactly what we're craving right now. Funkis Koket is open for takeaway from their roller door in…
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Julia Ostro’s One Pot Roast Chicken

We roasted Julia Ostro's One Pot Roast Chicken in our Pebble Bowl Large. A perfect example of our Pebble Bowl's oven-to-table functionality. INGREDIENTS (SERVES 4-6) 600g waxy potatoes such as kipfler or nicola 1kg chicken thighs, bone in, skin on 1 lemon 1 bulb of garlic, halved horizontally Handful each of oregano and thyme, plus extra to garnish 60ml white wine Extra virgin olive oil, for drizzling 1 tbsp unsalted butter Sea salt Freshly ground…
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