April 4th, 2011
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Sub-Zero and Wolf’s prestigious Kitchen Design Contest (KDC) has celebrated the very best in kitchen innovation and aesthetics for three decades now. Recognising premier kitchen design professionals from around the globe, the KDC facilitates innovation, style and functionality that pushes boundaries.
Channelling the enchanting ambience of the Caffè Greco in Rome, Budapest’s historic Gerbeaud, and Grossi Florentino in Melbourne, Ross Didier’s new collection evokes the designer’s affinity for café experience, while delivering refined seating for contemporary hospitality interiors.
The Sub-Zero Wolf showrooms in Sydney and Melbourne provide a creative experience unlike any other. Now showcasing all-new product ranges, the showrooms present a unique perspective on the future of kitchens, homes and lifestyles.
Marylou Cafaro’s first trendjournal sparked a powerful, decades-long movement in joinery designs and finishes which eventually saw Australian design develop its independence and characteristic style. Now, polytec offers all-new insights into the future of Australian design.
Cavit & Co are having their annual sale on all floor stock. 20% to 70 % on all brands such as: Baker, McGuire, Verellen, Bolier, Arca and Frette. The sale begins on 28 February and runs through to 14 March, for one day only on Saturday 28 February you will receive an extra 5% off […]
Huevo is a moulded foam tub chair with a polished circular base that can be upholstered in a wide variety of materials. Designed as a stylish and creative chair it provides the unique show off piece for any reception and breakout areas. Delivery time: Speak to your local UCI office for further details for delivery […]
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London-based Carmody Groarke and Paris-based TVK have been announced as winners of a milestone competition for the new Bibliothèque nationale de France conservation centre.
Boasting unmatched cooking and food preservation capabilities, Sub-Zero and Wolf enable designers to set a new standard for kitchen design, and inspire a higher quality of culinary experience.