Gaggenau and Comme came together on Friday 11 March to transform Melbourne’s Alfred Place into a Parisian-style laneway as part of the Melbourne Food and Wine Festival – complete with a sizzling gourmet cook-off. Chef Daniel Southern demonstrated his flambé skills on Gaggenau’s Vario series cooktops.
A searchable and comprehensive guide for specifying leading products and their suppliers
Keep up to date with the latest and greatest from our industry BFF's!
The undeniable thread connecting Herman Miller and Knoll’s design legacies across the decades now finds its profound physical embodiment at MillerKnoll’s new Design Yard Archives.
A curated exhibition in Frederiksstaden captures the spirit of Australian design
London-based design duo Raw Edges have joined forces with Established & Sons and Tongue & Groove to introduce Wall to Wall – a hand-stained, “living collection” that transforms parquet flooring into a canvas of colour, pattern, and possibility.
Woodheads interior for the Australian Tax Office in Canberra is based on the notion of a town square. Penny Craswell investigates. Read an extract from the Indesign feature article here.
“Feel well, be well, eat well, train well, move well, relax well – it’s simple and beautifully harmonious.” Step inside The Well, Bondi.
Set against the wild landscape of the Portuguese region of Alentejo in Alcácer do Sal, Italian furniture brand Pedrali tells the captivating story of #Pedralitales at Casa 3000.
James Grose slides into a chair and cruises readily through a series of questions you know he’s answered many times before. He has an affability and boyish energy which, despite his late-forty-something years, he wears with ease. He’s also a natural talker. It has been said, he quips, that he talks too much. But he speaks well and his enthusiasm is engaging. At the same time, he is unassuming and explains his work with the sweeping strokes of thorough consideration.
The internet never sleeps! Here's the stuff you might have missed
Arper expands its outdoor offer by re-engineering some of its most recognisable indoor pieces for life outside.
Grounded by the rich warmth of American white oak, The Standard’s newly opened restaurant, Kaya, redefines the classic dining convention through a tasteful fusion of biophilic design, mid-century modern sensibility and elevated whimsy.