Think Brick Awards Gala Event

September 19th, 2011

Guests followed the yellow brick road from the foyer to the Mural Hall where they were dazzled with colour and Wizard of Oz imagery – right down to the dessert created especially for the event by renowned chef Tony Bilson.

Think Brick Australia’s 2011 About Face competition was won by Ashton Raggatt McDougall (ARM) for their conceptual project design that converted a suburban roundabout into a community centre.

The Residential and Reuse category in the Think Brick Horbury Hunt Awards was taken out by Matthew Gribben, for turning a former builder’s yard into a 21st century home.

The Commercial award went to McBride Charles Ryan for their imaginative extension to the Federation surroundings of Penleigh and Essendon Junior Boys School in Victoria.

Richards and Spence Architects took out the Outdoor category for their Corner Shop in Toowong, Qld. In the first-time Open Face Award for conceptual design went to Andrew Burgess and Rana Aboud.

Congratulations also go to Hugo Woaye-Hune of Curtin University for his ’The Vestige’ design in the About Face Student Award.

Think Brick
thinkbrick.com.au

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.