Glaze
Bronze Glaze.
After developing this glaze in-house, we managed to get it consistent enough to make it a standard glaze for roulettes and plain glazed shapes. We loved the metallic finish, and it was something truly unique.
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Glaze
Froth Range.
The Froth range was priced in line with decorated pots. See the catalogue for reference.
Anthony Morris
An Early Piece.
An early piece by Ant Morris.
Production range
Bulb Dishes.
Bulb Dishes. Made wide and shallow, in limited production.
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Last retail price12″ $110, or $150 in a premium glaze; 15″ $180, or $220 in a premium glaze
Garden sculpture
Hundertwasser-style Columns.
Hundertwasser-style Columns, stacked from pots and rings in bright glazes.
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Jacs Connelly
Bird Icons.
Bird Icons by Jacs Connelly.
Last retail priceFramed Icon, slip-painted: $45 each
Grand Platter
Omaha Beach Grand Platter.
A Grand Platter painted with a view of Omaha Beach.
Last retail price$300
Ian Foote
J Award.
The J Award by Ian Foote, for the Junction Magazine Junction Awards 2019.
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Jacs Connelly & Nick Charlton
Tūī Lamp.
Tūī Lamp by Jacs Connelly and Nick Charlton.
Last retail price$450
Ian Foote
Terracotta Amphora.
Our prototype wine amphora, made by Ian Foote in collaboration with Heron’s Flight Winery in August 2015.
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This was an experimental 500L winemaking vessel. After creating this one, we moved to smaller 100L versions that were used successfully at Heron’s Flight. Let’s just say this big beauty did not come without its challenges.
- Built entirely by hand using layered, extruded clay strips
- Our first successful attempt at making a handmade wine amphora
- Holds approx. 500L
- Created in collaboration with Heron’s Flight winemaker at the time, Stefano Guidi
Amphora winemaking methods date back to 6000 BC. Because terracotta is naturally porous, the vessel allows a tiny amount of air into the wine as it ferments, encouraging natural flavours, soft tannins and reduced sulphites.
This unique piece was sold after the pottery closed.
Jacs Connelly
Picasso Pots.
Picasso Pots by Jacs Connelly.
Last retail price · Jacs Connelly slip-painted pots
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Jacs Connelly
Grand Platter.
Grand Platter by Jacs Connelly.
Last retail priceGrand Platter, slip-painted: $386
Decorated pots
Orange Crosses.
Orange Crosses, on a standard Bead pot.
Last retail price · Decorated Bead pot
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Follie
Large Lizard Follie.
Large Lizard follies were always popular, and glazed so that no two were the same.
Photo kindly supplied by Susan Jones
Last retail price$165
Follie
Stingray Follie.
A popular piece that was only available from the Matakana showroom, as its tail made it too delicate to ship.
Last retail priceSnapper and Stingray follies $139
Kitchen & table
Farmhouse Bakeware.
The bakeware range was much loved, but unfortunately we were unable to produce much of it. The Matakana clay was too robust and sticky for refined pieces like this, which made production tricky.
Photo kindly supplied by Carolyn Mcnae
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Last retail priceFarmhouse Pie Dish small $85, medium $110
Ian Foote
Tiny Houses.
Tiny Houses by Ian Foote.
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Last retail priceIan’s House $125 each, or $360 for a set of three
Nick Charlton
Houses & Palms.
Houses & Palms by Nick Charlton. 460mm high.
Last retail priceLeft $450; right $400
From the factory floor
Tour Pots.
Tour Pots were made during the daily factory tours, and varied in size and shape. They were freestyle.
Glaze
Oceans Glaze.
Oceans glaze was gorgeous but unpredictable, so we were never able to reliably advertise pieces on our website. Each finish was unique.
Jacs Connelly
Birds.
Birds by Jacs Connelly.
Last retail price · Jacs Connelly slip-painted pots
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Terracotta
Terracotta Chicken Brick.
Terracotta cookware is one of the oldest forms of cooking and can produce delicious results. The Morris & James Terracotta Chicken Brick is based on these ancient principles of cooking and was developed for use in conventional ovens. A clay oven inside your ordinary oven.
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The benefits of natural clay oven cooking
- Terracotta clay is porous. When soaked in water and then heated in the oven, steam slowly evaporates from the pores, helping keep the meat or vegetables moist. Meat is tender, succulent and full of flavour.
- Meats are cooked naturally in their own juices, with more of the essential nutrients and vitamins retained, and no need for added fats.
- Food browns in a clay oven, even with the lid on. For additional browning, the lid can be removed for the last few minutes.
- Food can be kept warm without overcooking by leaving the lid on the brick after removing it from the oven.
Instructions for use
- When using your brick for the first time, scrub and rinse it thoroughly in hot water to ensure any clay residue is removed.
- Always soak the brick in cold water for at least 15 minutes first.
- If using frozen poultry, ensure it is completely defrosted before cooking, wiped clean and the giblets removed.
- There is no need to add water or fat, except perhaps a light brushing of olive or flavoured oil if desired. Season to taste. Vegetables can be added for extra flavour or gravy.
- Place the brick into a cold oven, which should then be heated to 200°C (400°F, gas mark 6), or according to the recipe. Placing it in a hot oven or applying direct heat may cause the brick to crack.
- Increase normal cooking times by 20 minutes to half an hour, allowing for the oven to reach temperature. There is no need to baste the food while cooking. As the cooking is moist, there is less risk of overcooking.
- When it first comes out of the oven, always put the brick on a cloth pad, towel or wooden chopping board rather than a cold surface, as the sudden change in temperature may cause it to crack. Pour the liquid into a saucepan for gravy.
Cleaning
- Simply wash the brick in hot water. Do not use detergents or scouring powder.
- If required, scrubbing with a brush is the best method. Use salt or baking powder on stains if necessary. Remember to rinse thoroughly.
- Always ensure the brick is completely dry before storing. Place the lid beside the base when storing.
Recipes
Chicken brick recipes are available online, and there are also recipes and instructions on YouTube.