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She knows she’s pretty😽.
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#catsofinstagram #catstagram #russianblue #russianbluecat #russianbluesofinstagram russianblueworld russianbluesofinsta azulruso instacat catoftheday catlover caturday instagramcats instacats catlife cat neko gatto katzen chat sydneylife surryhills australia freyja

A special meal at @porcinebistro in Paddington. The Canard à la Presse is an 18th century French classic that is served at certain times, up to six times a week, as the tableside service takes time. They served the neck meat in a sausage, accompanied by the roasted head in a special contraption, for which we were invited to split open and eat the brains if we wanted. The wings and legs were also served separately, and the main feature is where the server carves off the breast and slices it, then puts the bones in a special presse to extract the blood and juices, which is then cooked into the most delicious sauce, also at your table. It was a magnificent meal.

A special meal at @porcinebistro in Paddington. The Canard à la Presse is an 18th century French classic that is served at certain times, up to six times a week, as the tableside service takes time. They served the neck meat in a sausage, accompanied by the roasted head in a special contraption, for which we were invited to split open and eat the brains if we wanted. The wings and legs were also served separately, and the main feature is where the server carves off the breast and slices it, then puts the bones in a special presse to extract the blood and juices, which is then cooked into the most delicious sauce, also at your table. It was a magnificent meal.

A special meal at @porcinebistro in Paddington. The Canard à la Presse is an 18th century French classic that is served at certain times, up to six times a week, as the tableside service takes time. They served the neck meat in a sausage, accompanied by the roasted head in a special contraption, for which we were invited to split open and eat the brains if we wanted. The wings and legs were also served separately, and the main feature is where the server carves off the breast and slices it, then puts the bones in a special presse to extract the blood and juices, which is then cooked into the most delicious sauce, also at your table. It was a magnificent meal.

A special meal at @porcinebistro in Paddington. The Canard à la Presse is an 18th century French classic that is served at certain times, up to six times a week, as the tableside service takes time. They served the neck meat in a sausage, accompanied by the roasted head in a special contraption, for which we were invited to split open and eat the brains if we wanted. The wings and legs were also served separately, and the main feature is where the server carves off the breast and slices it, then puts the bones in a special presse to extract the blood and juices, which is then cooked into the most delicious sauce, also at your table. It was a magnificent meal.

A special meal at @porcinebistro in Paddington. The Canard à la Presse is an 18th century French classic that is served at certain times, up to six times a week, as the tableside service takes time. They served the neck meat in a sausage, accompanied by the roasted head in a special contraption, for which we were invited to split open and eat the brains if we wanted. The wings and legs were also served separately, and the main feature is where the server carves off the breast and slices it, then puts the bones in a special presse to extract the blood and juices, which is then cooked into the most delicious sauce, also at your table. It was a magnificent meal.

A special meal at @porcinebistro in Paddington. The Canard à la Presse is an 18th century French classic that is served at certain times, up to six times a week, as the tableside service takes time. They served the neck meat in a sausage, accompanied by the roasted head in a special contraption, for which we were invited to split open and eat the brains if we wanted. The wings and legs were also served separately, and the main feature is where the server carves off the breast and slices it, then puts the bones in a special presse to extract the blood and juices, which is then cooked into the most delicious sauce, also at your table. It was a magnificent meal.

A special meal at @porcinebistro in Paddington. The Canard à la Presse is an 18th century French classic that is served at certain times, up to six times a week, as the tableside service takes time. They served the neck meat in a sausage, accompanied by the roasted head in a special contraption, for which we were invited to split open and eat the brains if we wanted. The wings and legs were also served separately, and the main feature is where the server carves off the breast and slices it, then puts the bones in a special presse to extract the blood and juices, which is then cooked into the most delicious sauce, also at your table. It was a magnificent meal.

A special meal at @porcinebistro in Paddington. The Canard à la Presse is an 18th century French classic that is served at certain times, up to six times a week, as the tableside service takes time. They served the neck meat in a sausage, accompanied by the roasted head in a special contraption, for which we were invited to split open and eat the brains if we wanted. The wings and legs were also served separately, and the main feature is where the server carves off the breast and slices it, then puts the bones in a special presse to extract the blood and juices, which is then cooked into the most delicious sauce, also at your table. It was a magnificent meal.

A special meal at @porcinebistro in Paddington. The Canard à la Presse is an 18th century French classic that is served at certain times, up to six times a week, as the tableside service takes time. They served the neck meat in a sausage, accompanied by the roasted head in a special contraption, for which we were invited to split open and eat the brains if we wanted. The wings and legs were also served separately, and the main feature is where the server carves off the breast and slices it, then puts the bones in a special presse to extract the blood and juices, which is then cooked into the most delicious sauce, also at your table. It was a magnificent meal.

A special meal at @porcinebistro in Paddington. The Canard à la Presse is an 18th century French classic that is served at certain times, up to six times a week, as the tableside service takes time. They served the neck meat in a sausage, accompanied by the roasted head in a special contraption, for which we were invited to split open and eat the brains if we wanted. The wings and legs were also served separately, and the main feature is where the server carves off the breast and slices it, then puts the bones in a special presse to extract the blood and juices, which is then cooked into the most delicious sauce, also at your table. It was a magnificent meal.

So, kitty yoga has different groups of kittens each event, sometimes rescue kittens and sometimes, like this time, Bengal kittens. I didn’t manage to do much yoga myself 😸@meowmaste

So, kitty yoga has different groups of kittens each event, sometimes rescue kittens and sometimes, like this time, Bengal kittens. I didn’t manage to do much yoga myself 😸@meowmaste

So, kitty yoga has different groups of kittens each event, sometimes rescue kittens and sometimes, like this time, Bengal kittens. I didn’t manage to do much yoga myself 😸@meowmaste

So, kitty yoga has different groups of kittens each event, sometimes rescue kittens and sometimes, like this time, Bengal kittens. I didn’t manage to do much yoga myself 😸@meowmaste

The next experiments are all going to be about the glazes, as I got a bunch of new Amaco glazes and am reading up on combos. Instead of test tiles, donuts were a great way to use up a particularly soft batch of clay and while I don’t love all the individual tests, it gives me great ideas of what to try next. And I am thrilled with some of the combos, and how one glaze which never worked on its own is beautiful with others. Also, I am planning on making a lot of tumblers!
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#ceramics #handbuiltceramics #ceramicssydney #howIAmaco Fired @claycartel_syd

The next experiments are all going to be about the glazes, as I got a bunch of new Amaco glazes and am reading up on combos. Instead of test tiles, donuts were a great way to use up a particularly soft batch of clay and while I don’t love all the individual tests, it gives me great ideas of what to try next. And I am thrilled with some of the combos, and how one glaze which never worked on its own is beautiful with others. Also, I am planning on making a lot of tumblers!
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#ceramics #handbuiltceramics #ceramicssydney #howIAmaco Fired @claycartel_syd

The next experiments are all going to be about the glazes, as I got a bunch of new Amaco glazes and am reading up on combos. Instead of test tiles, donuts were a great way to use up a particularly soft batch of clay and while I don’t love all the individual tests, it gives me great ideas of what to try next. And I am thrilled with some of the combos, and how one glaze which never worked on its own is beautiful with others. Also, I am planning on making a lot of tumblers!
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#ceramics #handbuiltceramics #ceramicssydney #howIAmaco Fired @claycartel_syd

The next experiments are all going to be about the glazes, as I got a bunch of new Amaco glazes and am reading up on combos. Instead of test tiles, donuts were a great way to use up a particularly soft batch of clay and while I don’t love all the individual tests, it gives me great ideas of what to try next. And I am thrilled with some of the combos, and how one glaze which never worked on its own is beautiful with others. Also, I am planning on making a lot of tumblers!
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#ceramics #handbuiltceramics #ceramicssydney #howIAmaco Fired @claycartel_syd

The next experiments are all going to be about the glazes, as I got a bunch of new Amaco glazes and am reading up on combos. Instead of test tiles, donuts were a great way to use up a particularly soft batch of clay and while I don’t love all the individual tests, it gives me great ideas of what to try next. And I am thrilled with some of the combos, and how one glaze which never worked on its own is beautiful with others. Also, I am planning on making a lot of tumblers!
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#ceramics #handbuiltceramics #ceramicssydney #howIAmaco Fired @claycartel_syd

In the lead-up to our 20th anniversary, we mostly kept saying to each other: 20 years?! We bought new centre pieces for our Georg Jensen wedding rings and tonight had a sensational 12-course meal at the Korean fine dining restaurant down the street @alltasydney and were chuffed with the message on one of the dessert courses. I’m feeling very grateful and happy.

In the lead-up to our 20th anniversary, we mostly kept saying to each other: 20 years?! We bought new centre pieces for our Georg Jensen wedding rings and tonight had a sensational 12-course meal at the Korean fine dining restaurant down the street @alltasydney and were chuffed with the message on one of the dessert courses. I’m feeling very grateful and happy.

In the lead-up to our 20th anniversary, we mostly kept saying to each other: 20 years?! We bought new centre pieces for our Georg Jensen wedding rings and tonight had a sensational 12-course meal at the Korean fine dining restaurant down the street @alltasydney and were chuffed with the message on one of the dessert courses. I’m feeling very grateful and happy.

In the lead-up to our 20th anniversary, we mostly kept saying to each other: 20 years?! We bought new centre pieces for our Georg Jensen wedding rings and tonight had a sensational 12-course meal at the Korean fine dining restaurant down the street @alltasydney and were chuffed with the message on one of the dessert courses. I’m feeling very grateful and happy.

As usual, I am learning clay by copying other makers, who I hope will take it as a tribute to their work. I love my copy of @youngsunceramics Dokkaebi, the littler Korean spirit, hanging out my tribute to a monsieur_cailloux_ Specimen. @micolceramiche demonstrated a technique for making a tray with soft edges. I made another handbuilt vase with a hole in the middle! Finally, I was actually trying to make @dennis.did.it Whoopsie Vase and it turned out like a @stephanie_phillips_ceramics piece. A happy accident.
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#ceramics #australianceramics #handbuiltceramics #ceramicssydney Fired @claycartel_syd

As usual, I am learning clay by copying other makers, who I hope will take it as a tribute to their work. I love my copy of @youngsunceramics Dokkaebi, the littler Korean spirit, hanging out my tribute to a monsieur_cailloux_ Specimen. @micolceramiche demonstrated a technique for making a tray with soft edges. I made another handbuilt vase with a hole in the middle! Finally, I was actually trying to make @dennis.did.it Whoopsie Vase and it turned out like a @stephanie_phillips_ceramics piece. A happy accident.
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#ceramics #australianceramics #handbuiltceramics #ceramicssydney Fired @claycartel_syd

As usual, I am learning clay by copying other makers, who I hope will take it as a tribute to their work. I love my copy of @youngsunceramics Dokkaebi, the littler Korean spirit, hanging out my tribute to a monsieur_cailloux_ Specimen. @micolceramiche demonstrated a technique for making a tray with soft edges. I made another handbuilt vase with a hole in the middle! Finally, I was actually trying to make @dennis.did.it Whoopsie Vase and it turned out like a @stephanie_phillips_ceramics piece. A happy accident.
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#ceramics #australianceramics #handbuiltceramics #ceramicssydney Fired @claycartel_syd

As usual, I am learning clay by copying other makers, who I hope will take it as a tribute to their work. I love my copy of @youngsunceramics Dokkaebi, the littler Korean spirit, hanging out my tribute to a monsieur_cailloux_ Specimen. @micolceramiche demonstrated a technique for making a tray with soft edges. I made another handbuilt vase with a hole in the middle! Finally, I was actually trying to make @dennis.did.it Whoopsie Vase and it turned out like a @stephanie_phillips_ceramics piece. A happy accident.
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#ceramics #australianceramics #handbuiltceramics #ceramicssydney Fired @claycartel_syd

As usual, I am learning clay by copying other makers, who I hope will take it as a tribute to their work. I love my copy of @youngsunceramics Dokkaebi, the littler Korean spirit, hanging out my tribute to a monsieur_cailloux_ Specimen. @micolceramiche demonstrated a technique for making a tray with soft edges. I made another handbuilt vase with a hole in the middle! Finally, I was actually trying to make @dennis.did.it Whoopsie Vase and it turned out like a @stephanie_phillips_ceramics piece. A happy accident.
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#ceramics #australianceramics #handbuiltceramics #ceramicssydney Fired @claycartel_syd

Rather than having to travel to just outside of Paris to try one of the world’s top 100 restaurants @le_doyennerestaurant_ we walked a few minutes across Frog Hollow Reserve to @bessies.restaurant who were hosting chef @james_edward_henry_ for a ‘takeover’, highlighting his farm-to-table philosophy and focus on seasonality and hyper-local produce. I loved every bite, including the chilled sweet corn soup and one of the best potato dishes EVER. An amazing evening!

Rather than having to travel to just outside of Paris to try one of the world’s top 100 restaurants @le_doyennerestaurant_ we walked a few minutes across Frog Hollow Reserve to @bessies.restaurant who were hosting chef @james_edward_henry_ for a ‘takeover’, highlighting his farm-to-table philosophy and focus on seasonality and hyper-local produce. I loved every bite, including the chilled sweet corn soup and one of the best potato dishes EVER. An amazing evening!

Rather than having to travel to just outside of Paris to try one of the world’s top 100 restaurants @le_doyennerestaurant_ we walked a few minutes across Frog Hollow Reserve to @bessies.restaurant who were hosting chef @james_edward_henry_ for a ‘takeover’, highlighting his farm-to-table philosophy and focus on seasonality and hyper-local produce. I loved every bite, including the chilled sweet corn soup and one of the best potato dishes EVER. An amazing evening!

Rather than having to travel to just outside of Paris to try one of the world’s top 100 restaurants @le_doyennerestaurant_ we walked a few minutes across Frog Hollow Reserve to @bessies.restaurant who were hosting chef @james_edward_henry_ for a ‘takeover’, highlighting his farm-to-table philosophy and focus on seasonality and hyper-local produce. I loved every bite, including the chilled sweet corn soup and one of the best potato dishes EVER. An amazing evening!

Rather than having to travel to just outside of Paris to try one of the world’s top 100 restaurants @le_doyennerestaurant_ we walked a few minutes across Frog Hollow Reserve to @bessies.restaurant who were hosting chef @james_edward_henry_ for a ‘takeover’, highlighting his farm-to-table philosophy and focus on seasonality and hyper-local produce. I loved every bite, including the chilled sweet corn soup and one of the best potato dishes EVER. An amazing evening!

Rather than having to travel to just outside of Paris to try one of the world’s top 100 restaurants @le_doyennerestaurant_ we walked a few minutes across Frog Hollow Reserve to @bessies.restaurant who were hosting chef @james_edward_henry_ for a ‘takeover’, highlighting his farm-to-table philosophy and focus on seasonality and hyper-local produce. I loved every bite, including the chilled sweet corn soup and one of the best potato dishes EVER. An amazing evening!

A bit of a late Happy New Year from Tasmania 💥💥💥 Hoping for a saner, safer 2026.

A bit of a late Happy New Year from Tasmania 💥💥💥 Hoping for a saner, safer 2026.

A bit of a late Happy New Year from Tasmania 💥💥💥 Hoping for a saner, safer 2026.

A bit of a late Happy New Year from Tasmania 💥💥💥 Hoping for a saner, safer 2026.

A bit of a late Happy New Year from Tasmania 💥💥💥 Hoping for a saner, safer 2026.

Unusually, these latest pieces were not inspired by another maker on Instagram. They just suddenly appeared as donuts while I was playing around. #MadewithKeane White Raku and then @wizardglaze gloop on top of underglaze. Yum, yum.
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#ceramics #australianceramics #handbuiltceramics Fired @claycartel_syd

Unusually, these latest pieces were not inspired by another maker on Instagram. They just suddenly appeared as donuts while I was playing around. #MadewithKeane White Raku and then @wizardglaze gloop on top of underglaze. Yum, yum.
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#ceramics #australianceramics #handbuiltceramics Fired @claycartel_syd

Unusually, these latest pieces were not inspired by another maker on Instagram. They just suddenly appeared as donuts while I was playing around. #MadewithKeane White Raku and then @wizardglaze gloop on top of underglaze. Yum, yum.
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#ceramics #australianceramics #handbuiltceramics Fired @claycartel_syd

We saw three concerts in one week, so I’m posting clips at a relaxed pace rather than bunching them all up! We were watching @jacobcollier along with 7,000 others, who were enthralled, and I was wondering how he became so popular when he has such an eclectic musical style: a bit pop, jazz and funk, with strength as an arranger and can lead strangers in singing all together at once! He was apparently discovered through YouTube! He’s a magnetic and energetic performer, a musical genius, I think, who willingly shares the stage with others, and also seems like a really good human being. Enjoy this snippet of #BridgeOverTroubledWater.

Learning clay for me has mostly been about copying makers on Instagram and trying out their techniques. First, a new planter for pileas, with a matching base, uses a technique from @madebyvanessaveck of pushing a layer of clay through holes made in a front layer. Second, I really do love these new space pumpkins, with shapes learned from @curios.nz with a surface much more like @ceramicssusiebrooks’s Spanish Dancer series. Third, there are a few examples on Instagram of puncturing bowls for the two colanders that I made, maybe it was @michaeldnewsome’s pierced and torn bowl that I saw that led to these; I love the rough asymmetry of them.
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#ceramics #australianceramics #pottery #handbuiltceramics #ceramicssydney #ceramicsculpture #potterscraftsupplies #howIAmaco #cosmosglaze Fired @claycartel_syd

Learning clay for me has mostly been about copying makers on Instagram and trying out their techniques. First, a new planter for pileas, with a matching base, uses a technique from @madebyvanessaveck of pushing a layer of clay through holes made in a front layer. Second, I really do love these new space pumpkins, with shapes learned from @curios.nz with a surface much more like @ceramicssusiebrooks’s Spanish Dancer series. Third, there are a few examples on Instagram of puncturing bowls for the two colanders that I made, maybe it was @michaeldnewsome’s pierced and torn bowl that I saw that led to these; I love the rough asymmetry of them.
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#ceramics #australianceramics #pottery #handbuiltceramics #ceramicssydney #ceramicsculpture #potterscraftsupplies #howIAmaco #cosmosglaze Fired @claycartel_syd

Learning clay for me has mostly been about copying makers on Instagram and trying out their techniques. First, a new planter for pileas, with a matching base, uses a technique from @madebyvanessaveck of pushing a layer of clay through holes made in a front layer. Second, I really do love these new space pumpkins, with shapes learned from @curios.nz with a surface much more like @ceramicssusiebrooks’s Spanish Dancer series. Third, there are a few examples on Instagram of puncturing bowls for the two colanders that I made, maybe it was @michaeldnewsome’s pierced and torn bowl that I saw that led to these; I love the rough asymmetry of them.
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#ceramics #australianceramics #pottery #handbuiltceramics #ceramicssydney #ceramicsculpture #potterscraftsupplies #howIAmaco #cosmosglaze Fired @claycartel_syd

Amazing show by @perfumegenius with best seats in the Sydney Opera House thanks to @stevengodbee. I loved this show so much! 🔥🔥🔥