An update from Circular Hospitality, four months in: broken-down glass, crushed fire bricks, early material tests, and a new seedling structure taking shape for The Agrarian Kitchen.

For a recent ceramics commission with Dier Makr (one of Hobart’s most beloved fine diners) the starting point wasn’t far. Abalone shells, egg shells, and wine bottles from their own dining service became the raw materials for a new series of glazes.

Reimagining materials that once had a place but never found a purpose.