hospitality

breathtaking beauty

Perched over 2,000 metres above sea level on the curving rim of a great canyon in Jabal Akhdar, the highest five star resort, the Anantara Jabal Akhdarwas designed by Lotfi Sidirahal from Atelier Pod. The long inaccessible Jabal Akhdar, Arabic for “The Green Mountain”, is a towering escarpment. The luxury resort is located on a 66,000 sqm...

The Forecast earthy tones

With Autumn here, there’s no better time to start warming up our homes with colour and texture. The hue on everyone’s home-decorating radar this year is Terracotta - favoured for its down-to-earth feel yet sophisticated aesthetic. Tierras Industrial tile collection by Mutina and Patricia Urquiola consists of different kind of lavas, of terracotta and of clays, chromaticaly matching with each other. You can find this...

Giant Steps – Healesville

After the sale of Innocent Bystander Wines, wine maker Phil sexton wanted to transform the casual eatery that housed that brand into an environment of fine dining that reflected his high-end label Giant Steps. The space needed not only to house a refined dining experience, but also act as a cellar door with a tasting room and retail...

Foodie Friday – Fruit Scones

Who doesn't love a scones! Just serve them fresh and warm from the oven with a serious amount of really good butter. But if you are feeling naughty serve with lemon curd and thickened cream. [caption id="attachment_31537" align="aligncenter" width="850"]Fruit Scones / Vzug Fruit Scones / Vzug[/caption] Ingredients: 225g self-raising flour 1 tsp baking powder Pinch of salt 55g butter 50g...

down The Rabbit Hole

Fresh from picking up the Best Restaurant Design gong at the 2015 Eat Drink Design Awards for Beccafico, Matt Woods’ latest project, The Rabbit Hole - Organic Tea Bar located in the Sydney suburb Redfern reinvents the tired & clichéd teahouse concept. The design begins by taking advantage of the former industrial sites inherent architecture. Concrete floors are polished;...

Australian Rural Luxury revisited

When I first meet Brae's head chef Dan Hunter I was captivated by his holistic and passionate approach to food. This same philosophy has been extended to the newly erected accommodation evidenced by the appreciation of the handcrafted, collaborative design process, agricultural building typologies and local, sustainably sourced materials. The overall experience is one of rural luxury. Situated on a 30 acre farm...

Uptown funk

As the year draws to an end, a lot of my colleagues are jetting off overseas to spend the festive season abroad. It’s an Australian tradition to flee during the holidays. I stumbled across this little hotel with some big ideas while researching hotels in Paris for a friend. Located in the Rue d’Edimbourg in a music loving neighbourhood, the Idol Hotel is a colourful...

Foodie Friday Butter Chicken

Butter chicken or murgh makhani is an Indian dish of chicken in a mildly spiced curry sauce. It is served in India and abroad. The dish has its roots in Punjabi cuisine and was developed by the Moti Mahal restaurant in Delhi, India. This dish a rich and full of flavour created by dear friends at Vzug . [caption...

Foodie Friday Chocolate Raspberry Brownie

These super fudgy, dark chocolate and raspberry brownies are dotted and sprinkled with fresh raspberries, uber decadent and wildly delicious  and we even have a paleo spin on the yummy weekend treat ! Below you will find options for cooking with a Vzug Combi Steam oven or a standard stove oven. [caption id="attachment_30966" align="aligncenter" width="950"] No Comments Read more

work eat play

Located in the old Royal Bank space on St-Jacques street in Old Montreal, the Crew Collective offices is an office, function centre, cafe, bar and co-work space area for a tech start-up. The complexity of the program required fluidity between the various workspaces.  Part of the floor area was to be designated for permanent Crew employees, conferences rooms and other...