The Carafe table has a visual and structural complexity to it that is characteristic of the work of Charles Wilson, a Sydney-based designer who worked in close collaboration with Herman Miller over a period of years to complete the project.
Carafe table with drawer designed by Charles Wilson for Herman Miller
The underside features a series of compartments in moulded plywood including open shelves as well as a closed, sliding drawer that opens both ways, sloping inwards to create a geometry that is tucked in under the tabletop. The leg structure spans to the corners of the table, supporting the shelves but visually forming a third layer underneath that is drawn together at the centre in a distinctive T cross-section which Wilson says references industrial structures. Read more →
Lyn Balzer and Tony Perkins are a Sydney-based photography and designer/maker duo with an international sensibility, whose works are nevertheless deeply rooted in Australia. Their new exhibition at Sydney’s Australian Design Centre, called Scented Intoxication, features works made from a range of materials in two simple colours: black and white. But it is scent that is the most extraordinary feature of this exhibition.
Gallery view, Scented Intoxication. Photo: Supplied by Australian Design Centre
When you enter the exhibition space, it hits you right away, a beautiful, heady perfume that is not sweet or perfume-like in the traditional sense, but is reminiscent of burnt wood or native Australian vegetation or both. Lyn and Tony worked with French-born Australian-based Elise Pioch Balzac of Maison Balzac to create two scents for two scented candles: L’Obscurite (darkness) is a black candle with a scent inspired by one of Lyn and Tony’s photographs of a sea cave in Kiama NSW. Elise interpreted the image in a scent inspired by volcanic rocks using tree resin, birch tar and red cedar. The other scent is L’Etrangete (strangeness), a white candle with a scent inspired by another photograph by Lyn and Tony, this time of a waterfall in a lush rainforest. Elise interpreted this image of sunlight in greenery as a scent with lemon myrtle, native ginger and hemp. Read more →
After visiting the new Dr Chau Chak Wing building at the University of Technology, Sydney (UTS) this week, designed by Frank Gehry, a number of people asked me what I thought of the building. I think they expected a simple answer – you either love it or you hate it. But it’s a lot more complicated than that. And answering this question well goes to the heart of the purpose of architecture, and also the role of a university.
Exterior, Dr Chau Chak Wing building, Frank Gehry. Photo: Andrew Worssam
The opening of the first Frank Gehry building in Australia was always going to be a major event for architecture and, perhaps even more so, for the media. Throughout his career, and ever since the Guggenheim in Bilbao in particular, Gehry has been one of the most famous starchitects in the world, even appearing on the Simpsons. Read more →
Growing your own food has become a movement worldwide, with city-dwellers getting up close and personal with their food for the first time since food technologies made food production and distribution on a global scale possible. Designers are taking this one step further, addressing food futures and working with the community to create new ways of growing food.
Chloe Rutzerveld Edible Growth with mushrooms and greens
Dutch designer Chloe Rutzerveld is addressing food futures by thinking small, as she relates in her talk at Ninety Minutes of Frame in Amsterdam. Using a personalized 3D file, Rutzerveld creates a small lattice shape in pastry or pasta, adding seeds, spores and yeast, with the resulting object developing and growing over five days into a delicious, edible and beautiful object.
“Visitors are first brought to the centre of the space, where five timber sculptures stand like oversized totems. Dubbed “The Oaks,” each one is built in a unique geometry using a different type of timber, inspired by the five groups of grapes available for tasting: aromatic whites, chardonnay, varietal blends, regional and shiraz. “Based on the tasting notes that the sommeliers gave us, we reinterpreted that in terms of geometry,” explains Faye Toogood of Studio Toogood. “We placed the totems in a ring because there is a great mystique to wine which is quite spiritual.”
“In addition to this, each is infused with a different scent, created by Studio Toogood in partnership with Paris and New York-based perfumers Dawn and Samantha Goldworm at 12.29. The scents themselves are based on the tasting notes of each group of grapes; for example, the notes for the aromatic whites group are: pure, mineral, abstract, energy, sorbet, cool, altitude, elevation, pristine, vibrant. The resulting scents do not smell like wine but are related to the wine.”
This one’s a bit of a blast from the past – an article I wrote on The Blocks, an installation in Sydney by Faye Toogood, originally published in Artichoke magazine when I was Editor in 2012. My favourite thing about the project was the design of five scents – I love the idea of being able to create a new scent working with a perfumer.
Read the whole article (republished in full on architectureau.com) here.
