hospitality

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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...
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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...
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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;...
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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...
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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...
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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...
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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
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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...
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arches and curves

After a successful collaboration for Andronikos hotel in Mykonos, KLab architecture and Andronikos hotels joined forces again for a new hotel in Santorini. A large house from the 70’s, located in Imerovigli Santorini, of three floors was rethought as 6 suites hotel, offering amazing views of the Aegean Sea and sunset. Above the volcano caldera and...
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Offbeat Iceland

Billed as a ho(s)tel, Oddsson is a new hotel in a trendy suburb of Reykjavík, Iceland and is a fresh burst and a fun twist on the hotel scene. Self-described as hotel with a hostel atmosphere while being a hostel with hotel service, the Oddsson ensures that all levels of accommodation are afforded the quirky, very Icelandic,...
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