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Built within one of only two 19th century timber boat sheds remaining in this part of Sydney Harbour, this apartment offers a playful but considered take on its privileged setting. The bones of the existing shed, warped and twisted with time, are left exposed to tell their story, while skylights frame spectacular views of the Harbour Bridge. Interiors, meanwhile, do their best to compete with the rarefied location. Warm timber floors, a spray of coloured tiles in the bathroom and, in a glamourously eccentric flourish, gold floors in the lower levels ensure the project has plenty of personality to offer though beyond its eye-popping views.
With its raw finishes and robust material palette, this cafe fit-out by the young but prodigious practice Herbert & Mason would look perfectly at home tucked down a Melbourne laneway. But while Melbourne is home for Herbert & Mason, the lucky city that plays home to The Association is London. Together with the recent, award-winning Reuben Hills cafe in Sydney, and its earlier work with Gingerboy Upstairs in Melbourne, the practice is developing a strong reputation for taut, elegantly understated hospitality design.
Russell & George
First Melbourne, then the world.
Prolific and prodigiously talented duo Russell & George have built a huge name for themselves in Australia, thanks to their witty and inventive approach to retail and hospitality design. This fit-out for a lighting store in Rome, Italy, marks the opening of their European office and displays all of their signature verve and refinement.
Watch this space, as they say...
Coda Studio Fremantle
The interior of Coda Studio's new Fremantle office is a perfect expression of this practice's sensibility and ethos. Made from ply and recycled materials, the fit-out boasts a warm and textured materiality, while vintage furniture adds an eclectic, human touch. Everything in the 300sqm-odd project is designed to be demountable, so that the materials can be readily used elsewhere if need be, reducing the potential for future waste. Remarkably, the whole fit-out was completed for AU$350k.
Baker D. Chirico
Bread is a simple product, of few ingredients, traditionally displayed and sold simply. The art of a baker such as D. Chirico is to perfect a simple process and do it like few others. The results are evident in their reputation.
At the Carlton edition of Baker D. Chirico, this concept has inspired the interior, the simple purpose of which is to cool the bread fresh out of the oven, to display it naked of packaging and ready to be portioned and sold.
An undulation of CNC routed plywood forms wall and ceiling. Subtractions from the wall provide display areas for bread; the varying depths of the shelves and heights of the subtractions meticulously arranged to accommodate long baguettes, large round pagnotta, ficelle loaves and other creations. The variety and expanse of the wall allows the display to be re-arranged and altered according to mood or season.
Standing in firm counterpoint to the wave of the bread wall, the centre counter is conceived as a giant chopping board, intended to wear and patina gracefully with age and use. Scales, crumb trays, knife holders and POS terminals each have a place on this working bench, all subsumed into the simple sales concept: chop loaf, wrap and sell.