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The Journal of Australian Ceramics Vol 50 No 2 July 2011

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Focus : <strong>Ceramics</strong> + Utility<br />

Tony Bllsan and Sally Gordon in Bilsan's<br />

restaurant in the Radisson Hotel. Sydney<br />

Photo: Greg Piper<br />

On the Table<br />

at Bilson's<br />

Jules Skovgaard gives a short report on how Sally Gordon's celadon<br />

porcelain made it to the table at Bilson's in Sydney.<br />

For as long as she can remember. Sally has enjoyed making things. She studied ceramics at school<br />

and later at the National Art School at East Sydney Technical College. During her school days, Sally was<br />

influenced by Les Blakebrough, who was in charge <strong>of</strong> the pottery and director <strong>of</strong> SlUrt Workshops at<br />

Mittagong. Words from Les remain her benchmark: "A potter's standard is only as high as the worst<br />

piece in his exhibition".<br />

At school Sally learned how to throw functional domestic ware in the times when the Japanese<br />

influence was very strong amongst Western potters, This instilled in her the discipline that 'in order to<br />

achieve one must continually strive'. To this end she works to design and make pieces that look good,<br />

work well, and are comfortable to handle and a pleasure to use.<br />

<strong>The</strong> introduction <strong>of</strong> blue celadon came after Sally saw it used by some modern potters - the beauty<br />

<strong>of</strong> it took her breath away. She has now developed her own style <strong>of</strong> a blue celadon glaze which is<br />

reminiscent <strong>of</strong> the aqua tones in the waters around the Great Barrier Reef.<br />

Last year, on a visit to the central west <strong>of</strong> New South Wales, Tony Bilson called at Sally's strawbale<br />

studio near Millthorpe to see her work. He wanted to introduce a serving plate that would catch the eye<br />

as people walked into his restaurant. On seeing the blue celadon ware he decided this was just the look<br />

he wanted, so Sally created a special range for Bilson's that included ten dozen serving plates. six dozen<br />

small casserole dishes, and two different styles <strong>of</strong> small cups.<br />

Sally says: "After the last delivery I emailed Tony to ask if he was happy with the quality." He replied:<br />

"Love them, Sally; they have lifted the restaurant."<br />

www.bilsons.com.au<br />

so THE JOURNAL OF AUSTRALIAN CERAMICS JULY <strong>2011</strong>

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