Ever wanted to make your own crockery?

In this hands-on three-part workshop, Vivian will guide you through making a tagine (or casserole) from scratch — covering the full process of throwing, trimming, decorating, and glazing, with a finished, functional piece to take home at the end.

A tagine is a North African cooking vessel with a distinctive conical lid, traditionally used for slow-cooking stews and braises — a North African equivalent of a covered casserole dish. The conical shape circulates steam back into the dish during cooking, keeping food tender and flavourful. They also make a striking functional piece for any kitchen.

Goals of Class
By the end of the workshop, students will have made, decorated, and glazed a complete tagine or casserole.

Prior Experience Required
Students must be able to centre clay and work unassisted with at least 1.5 kg.

Class Schedule
Saturday 11 July, 9:30AM–4:30PM — Making Design and throw your tagine or casserole base and lid.
Sunday 12 July, 9:30AM–4:30PM — Trimming and Decorating Trim your base and lid, make and attach the knob, then apply slip and decorate using the sgraffito technique.
Thursday 30 July, 6:00–8:00PM — Glazing Learn how to glaze and fire lidded vessels. This session is scheduled three weeks after the weekend to allow time for drying and bisque firing.