This week, Habitus celebrated the launch of issue 29 with a party hosted by Hub.
October 23rd, 2015
The night was a great way for readers and a range of the featured designers and homeowners in the magazine to mingle, relax and chill out with the Habitus team over a glass of wine.
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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.
Savage Design’s approach to understanding the relationship between design concepts and user experience, particularly with metalwork, transcends traditional boundaries, blending timeless craftsmanship with digital innovation to create enduring elegance in objects, furnishings, and door furniture.
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.
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.
Offering designers a smorgasbord of architectural lighting solutions, KLIK Systems now offer elegant wet-rated LED linear lighting solutions, granting designers flexibility in both internal and external applications.
It may surprise some hipster urbanites, but hospitality design is helping re-shape our suburbs. Paul McGillick meets up with Con Cayas and Jeremy Ward at their Kelvin Grove studio in Brisbane.
The internet never sleeps! Here's the stuff you might have missed
From the trailblazer of Spanish industrial design comes a new collection of recycled rugs – a powerful exploration of the concept of waste, a keen celebration of imperfection, and a new underfoot symbol of responsible design.
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.