Over 350 guests, architects, designers and clients from interstate and overseas flocked to the Wilkhahn showroom on the night of Halloween for a frightfully festive evening of dress-up fun, and new product.
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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.
Within the intimate confines of compact living, where space is at a premium, efficiency is critical and dining out often trumps home cooking, Gaggenau’s 400 Series Culinary Drawer proves that limited space can, in fact, unlock unlimited culinary possibilities.
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.
This year we celebrate the 10th anniversary of one of Pedrali’s widest and most successful collections. This is Babila.
For more than half a century ILVE has been bringing an Italian love of cooking to kitchens across the globe.
The internet never sleeps! Here's the stuff you might have missed
Davenport Campbell’s Anneke Alberto and Kathryn Marshall comment on the fallacy of ‘the average man’ in workplace design.
Kerrie Shepherd is a Kamilaroi woman and Principal of Connecting with Country at Aboriginal-owned urban design company Yerrabingin, drawing on extensive lived experience with First Nations communities.