Centering clay is one of the first things you learn when throwing on the wheel. It takes patience and practice but if you stick at it long enough it becomes second nature. Once centred a cylinder is formed – this creates the foundations of the vessel. It's important to have a good idea of the shape you want before you start as the height and diameter of your cylinder will determine the the dimensions of your vessel.
Flaring a lip out should take place toward the end of your throwing as the centrical force of the wheel can cause the clay to keep going out making it difficult, if not impossible to bring a lip back in.
It's best not to overwork the clay as this can cause the walls too become weak and collapse.
That Wild Rice Dish
This is a favourite that has some great flavours going on, it doesn’t have a proper name so we just refer to it as ‘that wild rice dish’. I love the black flecks of the wild rice confettied throughout the dish and the pop of colour from the chilli and coriander on the white bowl.
1½ cups jasmine rice
½ cup wild rice
2 cups chopped mushrooms
¼ cup toasted slivered almonds
2 tbsp butter
1 tbsp vegetable oil
¼ cup good quality soy sauce
1 bunch coriander
Cook wild rice and jasmine rice according to packet directions (rather than cook them separately, I find it works if you boil the wild rice for ten minutes first and then add in the jasmine). While rice is cooking, toast slivered almonds in a pan and set aside for later. Next melt butter in a frypan and soften the onion. Add chopped chilli, mushrooms and soy, cooking for a few minlutes or until mushrooms have slightly goldened (the trick is to not over crowd the pan!). When the rice is ready, stir through mushroom mixture and toasted almonds. Garnish with coriander and sliced chilli as desired.