Xilo Furniture from Insitu

December 16th, 2011

Xilo was founded thirteen years ago. The company’s managing director and founder Jim Barbounis and chief designer Dan Jenkins hold a strong passion to promote design and manufacture within Australia. Xilo is Greek for “wood” and Xilo specialises in solid timber furniture. Care is taken in selection of timbers for each piece and is either plantation grown or recycled timber. Australian hardwood is a speciality such as Redgum, Jarrah, Victorian Ash, Tasmanian Oak, Tasmanian Myrtle, Messmate, Black Butt and Brushbox.

Furniture is locally made in their Brunswick, Victoria workshop. Their love for all things timber is shown in the ST004 stool. Made in solid American Oak or Australian Hoop Pine ply with a linoleum top available in a large selection of colours. The St004 is available in 3 sizes.

Materials

Xilo specialises in solid timber –

Plantation grown Tassie Oak used in the products shown. Designed by Tom Shaw

Dimensions Custom available.

T001 Table 2400L X 1200W x 750H

ST001 Stool H 450 seat 310 x 310 footprint 440 x 440

SDT001 Side tableH490 Top 450Dia

SDT002 Side table H490 Top 450 Dia.

T001 Table

ST001 Stool

SDT001 Table

SDT002

Insitu
insitufurniture.com.au

Melbourne 03 9428 9622

Sydney 02 9698 2290

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.