Continuing our celebration of Mud’s beautiful and durable bakeware, we teamed up with our friends at Two Chaps and Sparrow & Vine to host an intimate dinner baked and served entirely in Mud.
Two Chaps’ Kim and Mark created an entirely personalised and unique menu especially for the evening, featuring a decadent pine mushroom lasagne with Jerusalem artichoke béchamel and smoked scamorza, baked in a Mud Baker Medium. Mud founder Shelley Simpson also demonstrated how easy it is to create one of her favourite recipes, the self-saucing chocolate pudding, in the Mud Pudding Bowl (you can find the recipe here), which was served up after the meal with ricotta ice cream and pistachios. Brendan from local winery Sparrow & Vine provided the delicious wine for the evening, and gave guests the opportunity to try their new ‘Project B’ mead, made from local honey and naturally fermented.
Thank you to Two Chaps and Sparrow & Vine, and to all our guests for being a part of our Baked In Mud evening. You can view more photos from the event below.
