This seasons leading trend is all about going au naturel. Mix and match different shades and layer with contrasting textures. Bold and rustic reactive glazing enhance this earthly trend.
Some of these key tableware and homeware trends have been captured in the following collections.
And dont forget our yummy Apple Pie recipe at the end.
Gaia & Amber
With colours and glaze textures that mimic moss, stone and rusted metals, Gaia and Ambers inspiration are all found as part of nature’s most basic elements. Earth tones of rich forest greens, glossy Amber and red clay create a natural look that would inspire any Zen home.
Crystal & Flote
White is the forever classic, and with Geometric patterns as an upward trend for years now, make a statement with intricate and bold geometric patterns. These stylish embossed patterned porcelain are an update to any whiteware story.
Nautical Red & Enamel Navy
Always a favourite, Nautical stripes of red and blue on white are perfect for coastal living and summer days. Handprinted brights on a crisp white porcelain body.
Lapis & Arid Blue
Cool restorative colours taken straight from nature. A modern textured look, from matte speckled glaze to exaggerated gloss reactive effects, Lapis and Arid Blue will add drama to any dining table.
Rustic tableware is a look that will never go out of style, reminiscent of sprawling country houses and lazy evenings around the dining table. Fluted shaped raw stoneware with a speckled gloss glaze will add instant rustic charm to any table setting.
STUCK AT HOME APPLE PIE
1 3/4 cups (260g) plain flour, plus extra for dusting
1/2 cup (75g) self-raising flour
185g unsalted butter, chilled, cut into small pieces
1/3 cup (75g) caster sugar
1 tablespoon chilled water
1 tablespoon milk
Caster Sugar, to sprinkle
Ice-cream or Fresh cream, as side to serve
45g unsalted butter
1/2 cup (110g) caster sugar
8 large Granny Smith apples
Juice of 1 lemon
1/4 teaspoon ground Nutmeg (optional)
1 teaspoon ground Cinnamon (optional)
Sift flours and a pinch of salt into a large mixing bowl.
Add butter and rub lightly into flour with your fingertips.
Continue until mixture resembles fine breadcrumbs, then stir through sugar.
Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture.
Bring the dough together by cutting the liquid into the dough with a blunt knife.
Form the dough into a smooth ball with your hands, adding a little more water if necessary.
Divide dough into two pieces, one slightly larger than the other. Wrap in plastic wrap, and chill for 30 minutes.
To make the filling, peel and core the apples. Cut each apple into 8 pieces.
Toss apple pieces immediately with lemon juice in a large bowl, to prevent apples from discolouring.
Place the butter and sugar in a large frypan over medium-low heat.
When butter has melted, add apples and spices, then stir to coat.
Cook, stirring occasionally, for 10 minutes or until apples have softened. Set aside to cool.
Place the larger pastry ball onto a floured workbench, and roll into a 30cm circle (about 2mm thick).
Roll and wrap the pastry circle around the rolling pin to help carry the soft pastry onto the pie dish.
Unroll the pastry circle over a 24cm pie dish. Gently press down the pastry into corners and allow excess to overhang.
Place the apple filling into the pie base with a slotted spoon, to help drain excess liquid.
For the pie top, roll the smaller pastry piece to a 25cm circle.
Beat the remaining egg with milk, brushing some onto the pie edge on the base.
Use the rolling pin again to carry and place the small pastry circle on top.
Crimp edges of pastry together the tail of a spoon or back of fork. Trim excess pastry from edges with a sharp knife.
Chill for 30 minutes.
Preheat oven to 180C.
Brush top of pie with more beaten egg, sprinkle with demerara or caster sugar cut air vents in the centre of the pie.
Place pie dish on a baking tray _and bake for 45 minutes or until golden brown.
Serve warm or cold with ice-cream or fresh whipped cream.