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Yes, you can buy genuine Bordallo Pinheiro ceramics right here in New Zealand—no risky overseas shipping required. This guide shows you exactly which Kiwi retailers stock each collection, what you should expect to pay, and how to weave these playful Portuguese pieces into your home.
Created in 1884 by illustrator-turned-ceramicist Rafael Bordallo Pinheiro, the bright green cabbage plates and cheeky sardines have travelled from Caldas da Rainha to Nelson and beyond without losing any of their hand-painted charm. Whether you’re eyeing a single salad bowl or hunting limited editions, you’ll find practical buying tips, insider price brackets, styling ideas timed to our seasons, and down-to-earth care advice. Scroll on for a Kiwi-centred guide that speaks to first-time shoppers, avid collectors, and anyone who wants their next pavlova to arrive on a platter with personality. Consider this your go-to reference before you click ‘add to cart’ or step inside a boutique.
Walk into any Portuguese kitchen and you’ll spot the same joyful green cabbage platters that now grace Kiwi tables from Whangārei to Invercargill. What gives Bordallo Pinheiro ceramics their staying power is an irresistible mix of old-world artistry, robust majolica earthenware, and a wink of humour that feels right at home in relaxed New Zealand entertaining.
Rafael Bordallo Pinheiro was already Portugal’s most famous cartoonist when he opened his Caldas da Rainha pottery in 1884. His illustrator’s eye translated into sculptural tableware that borrowed shapes straight from the garden—cabbages, tomatoes, sardines. The factory still operates on the same site, using many of Pinheiro’s original moulds, while new designers riff on his playful naturalism. Over 140 years later, every jug and cake stand carries the factory stamp that links it back to the founding artist.
Bordallo pieces start with locally quarried red clay that’s pressed into plaster moulds, hand-tidied, and biscuit-fired. Artisans then apply a tin-based white slip before brushing on layer after layer of coloured glaze. This centuries-old majolica method locks pigment into the glaze, giving the cabbage’s veining its deep shadow and glossy texture. A second firing at roughly 1020 °C vitrifies the surface for everyday durability—dishwasher safe on a gentle cycle, yet expressive enough for a gallery wall. Modern quality checks now include lead-free glazes and lower-energy kilns, so the ware is as safe as it is striking.
Our outdoor-friendly lifestyle makes bold, conversation-starter serveware a must. Bordallo Pinheiro ticks that box while also being:
Quick inspiration:
Durable, artistic, and distinctly European without being stuffy—no wonder Bordallo Pinheiro ceramics keep flying off Kiwi shelves.
From bach breakfasts to full whānau feasts, there’s a Bordallo Pinheiro range to suit every occasion. Knowing the core collections helps you spot real bargains in-store and online, and ensures you choose shapes that work with your existing crockery. Below is a whistle-stop tour of the lines most frequently stocked in New Zealand boutiques.
The OG. Deep-veined leaves in glossy greens (and a rarer milk-white) come as side plates, 24 cm dinner plates, soup bowls, cake stands and lidded tureens. Layer a cabbage charger under plain stoneware to let the rim peek out, or keep it Kiwi-casual with flax placemats and recycled-glass tumblers. Pro tip: the 15 cm snack bowl doubles as a dip dish for kūmara chips at the next rugby watch-party.
Brighter than a Hawke’s Bay produce stall, these pieces run from petite 20 cm plates to a 35 cm salad bowl big enough for a pāua-shell pasta salad. Reds and oranges pop against neutral linens; a single pumpkin serving platter gives instant autumn vibes without hauling out themed decor. Collectors note: the Watermelon jug is often the first to sell out in NZ spring shipments.
Every year the factory releases a limited sardine shape painted with tongue-in-cheek designs—from surfers to superheroes. Hang them in a gallery row or lay three across a rimu cheeseboard for an easy Father’s Day centrepiece. Complementary coastal pieces—shell bowls, lobster platters—fit seamlessly into bach kitchens from Ōhope to Queen Charlotte Sound.
Mushroom salt shakers, pine-cone tureens, banana leaf platters—this is nature-study tableware with a twist. They’re ideal for an autumn dinner of wild-mushroom risotto or a summer pav served on a banana leaf charger. Mix with timber cutlery and linen in earthy tones for a bush-retreat look even in the city.
Keep an eye on August/September deliveries when holly-rimmed plates, red-ribbon cake stands and subtle gold-fleck pieces land in NZ. Quantities are small; order early if you’re hosting Christmas lunch. The festive range layers beautifully with green cabbage bases—one purchase instantly updates the whole holiday tablescape.
You don’t need to call your cousin in Lisbon to nab a cabbage platter. An impressive network of New Zealand boutiques and web stores keeps fresh stock landing on our shores year-round, and a bit of local know-how will save you freight shock or GST surprises.
Below are the outlets Kiwis repeatedly rate for genuine, well-packed deliveries. Stock varies seasonally, so sign up for restock alerts if you’re chasing a particular piece.
Expect small variances between retailers, yet the ballpark RRP tends to be consistent:
| Item | Typical NZ RRP (incl. GST) |
|---|---|
| Side plate 21 cm | $26 – $32 |
| Dinner plate 28 cm | $38 – $49 |
| Large platter 38–42 cm | $120 – $175 |
| Water jug | $95 – $120 |
| Limited-edition sardine | $49 – $59 |
Prices climb for discontinued glazes, oversize tureens, or signed limited editions; those can command a 30–50 % premium.
Genuine pieces share four giveaways:
If shopping online, ask the seller for a side-on photo of the rim and base—blurry stamps, overly bright greens or perfect symmetry can signal factory seconds or knock-offs.
Armed with this insider intel, you can purchase Bordallo Pinheiro ceramics in Aotearoa with confidence, whether you click “Buy Now” or rummage through a market crate.
Ceramics this lively deserve to be seen, not stored. Because the range skews playful rather than formal, it slips easily into everyday Kiwi living—whether you’re feeding toddlers in Taranaki or hosting a long-lunch in the Wairarapa. Below are five styling scenarios to help your Bordallo Pinheiro pieces earn their keep year-round.
Anchor week-night meals with 28 cm green cabbage dinner plates and plain oatmeal-coloured linen. The foliage texture hides sauce splashes, and the generous rims keep gravy away from the table runner. Pop a 15 cm lettuce bowl beside each setting for kiwifruit halves or edamame, and finish with mismatched op-shop cutlery for an “unfussy but thought-through” vibe.
Keep to one hero colour per course. If the main arrives in a vivid tomato bowl, use matte white New Zealand stoneware for side dishes. Repeat tones already in the ceramic: a watermelon bowl loves a dusty-pink linen; sardine platters sing beside cobalt enamel mugs. Rule of thumb: if the glaze is glossy, balance it with something matte—rimu boards, flax table mats, unglazed terracotta.
Use plate hangers rated for 2 kg+ and position heavier pieces on wall studs. Create a “garden strip” by alternating cabbage plates and lettuce leaves above the kitchen splash-back, or run five limited sardines vertically beside the pantry. For open shelving, stack two plates upright behind cookbooks, letting the veining peek over the spines.
Earthenware can chip, so line a chilli-bin with folded beach towels. Wrap each plate in a cotton serviette—double duty as napkins when you unpack. On the picnic rug, use flax placemats to stop wobble and slide a small cabbage bowl upside-down under platters as an impromptu riser. When the barbie’s done, slip pieces back into their towels before the boot-lid slams shut.
With a little forethought, Bordallo Pinheiro ceramics move effortlessly from daily dinners to gallery-worthy wall moments—the ultimate fusion of form, function and plenty of Kiwi personality.
Bordallo Pinheiro ceramics are hardy enough for daily use, yet they’re still earthenware—treat them with a little respect and they’ll outlast the pavlova recipe taped inside your pantry door.
The factory green-lights dishwashers, but only on the gentlest “eco” or “glass” cycle, water ≤ 55 °C and spaced so pieces don’t touch. Anything hotter or tighter invites chipping as plates rattle. For maximum lifespan hand-wash in warm, soapy water, using a soft sponge and mild detergent. Steer clear of steel wool or micro-abrasive powders: they dull the glossy majolica glaze faster than you can say “kumara chips”.
Majolica’s porous core can absorb tannins. If tomato sauce leaves a tide-mark, soak the piece for 20 minutes in warm water with a tablespoon of baking soda, then rinse. Fine surface lines (“crazing”) develop naturally over time—especially in humid Kiwi kitchens. Dry plates upright after washing and give cupboards an occasional airing to slow the process.
Tiny rim chips? Sand with 600-grit wet-and-dry paper and fill using a food-safe ceramic touch-up pen. Structural cracks that reach the glaze interior are best repaired with clear epoxy for display only—retire them from food service. Kintsugi kits can turn failures into art if you fancy a gilt highlight.
Place felt, silicone dots, or a square of paper towel between stacked pieces to stop glaze-on-glaze abrasion. Store platters vertically in a plate rack so their weight rests on the unglazed foot ring. Aim for a dry cupboard with moderate airflow; pop a packet of silica gel in bach cupboards to combat coastal humidity.
Follow these habits and your cabbage plates will look as fresh as a Gisborne lettuce for decades.
Not every Bordallo Pinheiro plate is created equal. While the green cabbage dinner set is evergreen, the factory also releases short-run curios that disappear almost as quickly as they land in Aotearoa. If you enjoy the thrill of the chase—or hope your ceramics budget might one day return a profit—this section is for you.
The headline act is the limited-edition sardine: a single mould re-imagined each year by guest illustrators. Recent hits include the 2023 “Surfboard Sardine” (waxed-board graphics) and the 2024 “Fado” version in midnight blue with filigree gold. Numbers are capped, each fish is numbered on the base, and New Zealand typically receives fewer than 150 units per design—blink and you’ll miss them. Holiday specials such as the red-ribbon cake stand or the gilt-edged Holly series follow a similar one-season window.
Collectors pay premiums for pieces that tick three boxes:
Trade Me data from the past 12 months shows a 2017 Pine-cone tureen fetching $420 (originally $260) and a full “Azores Fish” sardine trio closing at $310—up 40 % on RRP.
Keep the swing tags, receipts, and factory boxes; provenance matters. Photograph each item against a plain background with a close-up of the back-stamp, then list them under “special contents” on your home-and-contents policy. Most NZ insurers will add specified cover for around $15 per $1,000 of value.
Use sturdy double-walled boxes, bubble-wrap plus cardboard dividers, and always send signature-required. Collectors favour transparent pricing: disclose crazing, chips, or kiln specks in both the title and description. Swapping? Agree on tracked shipping both ways and screenshot courier receipts to keep the trade friendly.
Short on time? Here are the questions Kiwi shoppers google most, with concise answers you can trust before hitting the checkout.
Yes — it’s Portugal’s best-known ceramic house (est. 1884), prized for artistic detail, durable majolica and consistent quality control. Collectors and chefs alike rate it highly.
Every piece is still hand-finished in the original Caldas da Rainha factory, about 90 km north of Lisbon, then exported worldwide.
Correct. Majolica is earthenware coated in an opaque white slip and brightly coloured glazes; the double firing gives deep colour and a glossy, textured surface.
Lead-free glazes meet EU food-contact standards. Microwave and dishwasher use is fine on gentle settings; avoid sudden temperature shocks and aggressive cycles.
Look for older back-stamps (pre-1990 marks omit “Portugal”), thicker glaze, subtle colour variation and natural crazing. Limited paperwork or original boxes add provenance.
A cabbage charger on the table or a cheeky sardine on the wall does more than hold food—it sparks kōrero, brightens a grey winter lunch, and nods to craftsmanship that has outlived three centuries of trends. Bordallo Pinheiro ceramics marry everyday practicality with an artistry that feels at ease beside rimu benches, flax runners, and New Zealand’s love of garden-fresh kai. Whether you start with a single tomato bowl or commit to a full dinner set, each piece layers effortlessly with what you already own, making upgrades as simple as swapping in seasonal serveware.
Ready to let Portugal’s most playful pottery loose in your whare? Browse the latest drops and timeless staples at Villarosa Maison and begin building a collection that brings joy to every meal.
