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Architectus disrupts the traditional thinking around public and civic projects with an ‘accessible’ architectural vision for the Christchurch Bus Interchange.
What is interior design’s responsibility in revolutionising aged-care environments? The new Emmy Monash Aged-Care facility in Melbourne’s Caufield has all the luxury commodities of a contemporary multi-residential complex. From thoughtfully considered finishes through to superior shared facilities, no expense has been spared on residents’ comfort and quality of life.
Inherent in Feit’s New York store fit-out is an element of ‘artiness’ and a strong belief that this approach is needed to compete in real world retail. So how might being arty give our clients the tools they need to succeed in retail IRL?
How are designers problem solving the often opposing needs of the one-size-fits-all space? Harry The Hirer is a solid success story in puzzling together a series of complex needs.
More spa-like than medical, a new Auckland dentistry practice challenges the rules of what a clinical environment can be in the era of anti-clinics.
The success of any restaurant is judged on that unique combination of food, service and fit-out. But just as important are the bathrooms which, in the case of Hawker Hall, actively contribute to the socially energised atmosphere.
How might the agile working model influence the design of education spaces? University of Sydney’s new state-of-the-art Business School presents an interesting experiment.
Siren Design’s quirky and inventive design for Lonely Planet’s new iconic headquarters in Melbourne, is a veritable ‘world on a shoestring’. Let the interactive brand journey begin!
For Nest Architecture’s Emilio Fuscaldo the transformative power of deslgn often lies in small gestures prompted by searching questions.
In the latest edition of Indesign: the ‘Design Appetite’ issue, we tackle the design industry’s most biting issues around hospitality. Here’s a taste of what’s inside.
Meet Jozef Youssef, the experimental chef of London’s famed Kitchen Theory, who uses science and design to change the way we perceive food.
