Visual Essay No.5 | Nick Tsindos

For this visual essay, we’ve invited Sydney-based photographer and videographer Nick Tsindos to interpret our porcelain pieces. His eye for form, balance and composition resulted in a truly magical visual essay that took our breath away. Read more from Tsindos on this shoot and his creative process below.

My journey into photography was born through living abroad, and just taking pictures of anything and everything. It slowly developed during my time studying performing arts in 2015 and its just continued to evolve the years after. My initial education and previous life was a construction management degree. So I think maybe my current still-life work now references that past life in building.

I find inspiration in cinematography, architecture, painters, florists, friends and their stories. When I first started shooting, I really loved (and still do) a photographer called Luigi Ghirri. He captures scenes in life beautifully.

It’s a privilege to take photos, and build and create things. It gives you a lot of joy and a lot of freedom, which is really special… My process with still life is based on building new objects. It’s pretty playful, with heaps of trial and error. I want to create my own sculptures basically, and try to give a different life to the objects I’m using.

See more of Nick Tsindos’ work here.

Loria Stern’s Vegan Golden Hot Cross Buns Recipe

Loria Stern is a Los Angeles chef and caterer who loves creating delicious and healthy foods using local, seasonal and highest quality ingredients. Loria's food is always full of eye-popping colour and unforgettable taste and often, many of the herbs, edible flowers, fruits and vegetables that she uses in her dishes come from her home garden. Loria values local community and respects the environment and works with a number of local farmers as seasonal and…
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Colin Wood’s New York Cheesecake with Passionfruit and Cream

For as long as I can remember Mum used to make Pavlova for the family, usually at Christmas but I’m pretty sure at Easter time too, it’s one of my all time favourites. Having spent the past three years cooking in New York City and being fascinated with cheese making, I made my own cream cheese for an event one day in Mum’s home kitchen in Perth, from there, and keeping on the same lines,…
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Building a Passover Seder Plate with Lainie Cadry

For Passover, we have invited Lainie Cadry of @lainieskitchen to enlighten us on all things Passover, and more specifically the art and heritage of building a traditional seder plate. Author: Lainie Cadry The Jewish festival of Passover commemorates the liberation of the Jewish people from Egyptian slavery over 3000 years ago. The commencement of the festival is marked by a Passover Seder or feast. Central to the evening is the seder plate, consisting of six…
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Carter Were’s Easter Fruit Loaf

Carter Were is a cook and food writer based on Bundjalung Country, otherwise known as the Northern Rivers of New South Wales. Her Instagram @werebros shows inviting snippets into her idyllic, quiet life with her young family and the honest, mouth-watering food that accompanies it. For Easter, Carter has shared with us her Easter Fruit Loaf recipe, perfect baked and served in our Baker Small. Ingredients Starter*, 150g White flour, 375g Water, 300g + 15g Salt,…
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Lillie O’Brien of London Borough of Jam’s Seville Orange and Chamomile Marmalade Recipe

Serves 4-6 This is my foolproof marmalade recipe. I cook the fruit whole, which makes it set more easily. If you are organised enough, cook the fruit the night before and leave to cool overnight – this makes the fruit easier to handle. It is really important to use Seville oranges, a variety of orange that is very high in pectin, and which also guarantees that traditional bitter marmalade flavour. Ingredients 1kg Seville oranges (about…
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Nadine Ingram of Flour and Stone’s Italian Easter Tart

Serves 12 This is a classic tart eaten in Naples at Easter time. According to legend, a mermaid called Parthenope who lived amongst the rocks in the gulf of Napoli would come and sing to the inhabitants to celebrate the arrival of spring each year. To say thank you for her sweet songs they offered her gifts of ricotta, eggs, orange blossoms and spices. Touched by the many gifts, Parthenope returned to her kingdom deep…
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Nadine Ingram of Flour and Stone’s Sweet Pastry

Serves 12 Makes 1 large tart case or 8 x 10 cm individual tart cases.   This is our signature pastry that we use for everything from our brown butter tarts to the Christmas mince pies. It is forgiving to roll and easy to make so have no fear. The lumps of butter are essential to its success. imparting pockets of steam that work their magic to produce the flaky layers. Ingredients 350g Unsalted Butter,…
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Visual Essay No. 4 | Patricia Niven

Patricia Niven is a London-based food photographer - her work conveys her philosophy of the interconnectedness of food, with the hope that it inspires others to have a greater awareness and appreciation of the relationship between the land, the producer and the preparer. This essay was shot in lockdown at Patricia's home in Clerkenwell, London in collaboration with stylist Agathe Gits. "My father was a long term photography enthusiast with a home darkroom first started…
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Shelley Simpson Ceramics Prize 2021 Finalists

Entries for the Shelley Simpson Ceramics Prize closed November last year, and Shelley was thrilled by the calibre, spirit and creativity of all the applicants –and so incredibly grateful for the response to her debut prize. After much deliberation Mud Australia is thrilled to announce the SSCP finalists, representing a rich and diverse new generation of ceramicists in Australia. The recipient of the $10,000 prize will be announced in the first week of February, 2021.…
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