20th Annual designEX This Week

February 21st, 2008

The annual designEX exhibition hits Sydney this week, offering a showcase of trends and innovations in contemporary design and architecture, spread over three days.

The highlight of the exhibition will no doubt be the presence of internationally acclaimed designer, Michael Young – who will look at the future of interior, architecture and design with his keynote presentation.

Celebrity landscaper, Jamie Durie, also returns to the International Seminar Series with his keynote discussion on the future of sustainability and design.

Celebrating its 20th year, designEX 2008 will feature a commemorative event with ’The Design Tunnel’- a historical showcase of memorable interior design products from the past two decades.

designEX is a trade only event.

Event Details

When: Thursday 10 – Saturday 12 April 2008

Where: Sydney Convention and Exhibition Centre, Darling Harbour

Hours: Thursday 10 April 2008 10.00am – 7.00pm
Friday 11 April 2008 9.30am – 6.00pm
Saturday 12 April 2008 9.30am – 5.00pm

Entry: Entry is free to pre-registerer professional. Registration at the event will incur a $20 fee. Online registration is available now at www.designex.info/register

Website: www.designex.info

Jamie Durie speaking at designEX 2007

INDESIGN is on instagram

Follow @indesignlive

The uncharted plate: Ivan Brehm’s pursuit of crossroads cooking with Gaggenau and human connection.

In this candid interview, the culinary mastermind behind Singapore’s Nouri and Appetite talks about food as an act of human connection that transcends borders and accolades, the crucial role of technology in preserving its unifying power, and finding a kindred spirit in Gaggenau’s reverence for tradition and relentless pursuit of innovation.

Cooking from the heart, designing with precision: Chef James Won and Gaggenau’s culinary partnership

To honour Chef James Won’s appointment as Gaggenau’s first Malaysian Culinary Partner, we asked the gastronomic luminaire about parallels between Gaggenau’s ethos and his own practice, his multidimensional vision of Modern Malaysian – and how his early experiences of KFC’s accessible, bold flavours influenced his concept of fine dining.