I am much better at making things than doing admin, but I have hopefully turned over a new leaf (with the help of some better abled individuals and small businesses), and hope to send out a short newsletter once a month to keep you in the loop of what’s happening at my studio. Check out my website for available work and drop me a mail if you are interested in any of it. Please share this newsletter with people that may be interested!


I have some great new pieces in my showroom. While most of my work is in my signature neutral and muted tones, there are also one or two very colorful pieces. The ones pictured here are all around 80cm tall. View more new work here.


These nifty tables are great grouped together or used as single pieces. I even use them in my outside sitting area, although I am not sure they would be super happy in freezing temperatures. They are about 47 cm tall and about 44cm wide. These ones are available at a special price of ZAR9500 each (€660, $740) View occasional table here.

I love collaboration and you can order tables or any other pieces to be made specifically for your project, interior and size requirements.


Have you always wanted to explore working with clay? You can sign up for a tailor-made master class with me next time you are in Cape Town and you do not really feel like paragliding down our mountains or going for a helicopter flip. It is a very flexible arrangement, tailor-made to your specific interests and available time, and I will send your creations to your home address once they are fired.

Added bonus: 20% discount on anything at my studio on the day!


I wrote a fabulous cookbook, EAT YOUR WORDS, over the last couple of months, which will be launched in August. It was a wonderful opportunity to immerse myself in the process of making a book and I am very excited!

Here’s a taste of what’s to come (photographed on a dinner plate from my occasional TABLE functional ware series).  Enjoy!

Spinach and Feta Pie | Serves 4

2 onions, finely chopped
3 cloves garlic, finely chopped
a splash of olive oil
800g baby spinach leaves, rinsed
3 tbsp pine nuts
½ cup dried apricots, finely chopped
4 rounds feta cheese, broken up into smallish chunks
¾ cup grated mature cheddar
1 tsp ground cumin
2 tsp dried origanum
salt and freshly ground black pepper
2 eggs, lightly beaten
1 packet filo pastry, thawed if frozen
100 g melted butter
1/3 cup sesame seeds

Preheat the oven to 180°C
Fry the onions and garlic in the olive oil, on a medium heat, until soft and translucent.
Steam the spinach in batches until just wilted. Drain in a colander, and roughly chop.
Toast the pine nuts in a dry frying pan over medium heat until browned. Watch the pan; pine nuts burn very easily.
Combine the onion, garlic, spinach, apricots, feta, cheddar, cumin, origanum, pine nuts and eggs. Season to taste and mix together.
Unroll the filo pastry on a work surface. Cover it with a damp tea towel so that it does not dry out.
Butter a pie dish, large enough to contain the mixture, and lay the filo sheets in it so that the sides hang over the edge of the dish. Brush each sheet with the melted butter before adding a new one. Repeat this with about 6 sheets. Save 4 sheets for the top.
Spoon the mixture into the pie dish and then overlap the overhanging filo sheets towards the middle of the dish, using the left over sheets in between to cover the top. Remember to brush each sheet with the melted butter as you go along. It is absolutely fine if the top is quite “expressive” with crumpled filo!
Brush the top with butter and sprinkle with sesame seeds.
Bake for about 40 minutes, or until the top is nicely browned.
Serve warm or at room temperature.
Very nice served with some tsatsiki.

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Copyright © 2017 Louise Gelderblom Artworker, All rights reserved.

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