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The Diamond Selection
Emerald Coast
A pale, finely speckled glaze over hand-shaped stoneware, organic rather than thrown — leaves, shells, boats. Wherever the glaze pools deepest, at the base of a bowl or the well of a dish, it darkens into a mossy, sea-worn green, as if the piece had spent time underwater.
The glaze
Speckled stone, pooling to moss
Pale stone · fine speckle · sage · moss · deep green well
Each piece is hand-built rather than thrown, which is why the range moves away from strict circles and squares into leaf, shell and boat forms. A fine iron speckle runs through the whole glaze, pale and even across most of a piece.
Where the glaze pools — the base of a bowl, the inside curve of a shell dish — it reacts and darkens into green, so the deepest part of every piece reads like the colour of water over stone. Rims and outer walls stay in the pale speckled tone, giving each piece a two-tone read from a single glaze.
A few pieces
For inspiration
Click a thumbnail to change the piece · click the large image for the view from above
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A selection, not the full range. Over 300 shapes are made in this glaze, and bespoke shapes to order.
Your dish on Emerald Coast
Send us a recipe, we'll plate it
Tell us the dish you have in mind and the shape you're after, and we'll send you a simulation of it on the piece.
On the plate
Plating Emerald Coast
What it flatters
Vegetables, herbs, seafood, anything green or earthy. The mossy well reads like a garden bed or tide pool, so ingredients that already live there feel at home.
Contrast that works
Bright citrus, egg yolk, seared proteins. Pale food against the pale rim needs a warmer note to keep it from disappearing.
Building a table
Reads coastal and unforced. Good on raw wood, linen, and other organic-shaped tableware — this range does not want to sit next to strict geometry.
In service
Two dishes on Emerald Coast
Short enough to hand to a section chef.
On the leaf dish
Scallop Ponzu Tataki
6 large scallops · 60ml ponzu · 1 tsp grated ginger · 1 tsp toasted sesame seeds · lemon zest · shiso or oregano leaves · chilli threads · olive oil · flaked salt
- Sear the scallops hard for thirty seconds a side so the centre stays raw.
- Slice each scallop in half and lay the pieces in a row down the length of the dish.
- Spoon the ponzu over and around, letting it pool at the base.
- Scatter ginger, sesame, lemon zest and chilli threads over the top.
- Finish with shiso leaves and a touch of flaked salt.
A single row of scallops follows the leaf's length, and the ponzu gathers naturally in the mossy well at the base.
In the boat dish
Rock Shrimp Tempura, Spicy Mayo & Lime
300g rock shrimp, peeled · tempura batter (flour, cornstarch, sparkling water) · neutral oil for frying · 3 tbsp mayonnaise · 1 tbsp sriracha · lime wedges · chives, chopped
- Whisk the batter just before frying, keeping it cold and slightly lumpy.
- Fry the shrimp in small batches at 180°C until pale gold and crisp.
- Mix the mayonnaise and sriracha to a loose, pourable sauce.
- Pile the shrimp into the boat dish and drizzle the spicy mayo over.
- Finish with chopped chives and serve lime wedges in the dish's pointed end.
The boat shape's pointed end holds the lime wedge separately, and the pale glaze keeps golden fried shrimp looking clean.
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More from the Diamond Selection
For Restaurants
See it in your kitchen
The range runs from turquoise to near-black, and photographs flatten the difference. Tell us which shapes interest you and we'll send them.