design

Eat Drink Design Awards announces 2019 nominees

The 2019 Eat Drink Design Awards shortlist has been announced, revealing some of Australia’s most exceptionally designed cafés. Organisers say this year’s selection includes a diverse array of spatial environments found in the most unexpected corners of the country, including homely suburban cafés, country bars, inner-city fine dining restaurants, hotels in the wilderness, shopping centre diners, and airport eateries.
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Laneway Specialty Coffee

Laneway Specialty Coffee

While Darwin isn’t as well known for its coffee as some major cities, Laneway Specialty Coffee Owner Lisa Heames says there is a growing coffee scene. However, it was not always that way.  “When we opened Laneway there wasn’t a lot of cafés around Darwin, just a few franchises. People would travel interstate to Melbourne, Sydney, and Brisbane, have great coffee, then think ‘why can’t we have this at home?’” Lisa says.  “The community was hanging out for specialty coffee, so we were embraced from the start. The coffee culture has grown since then, but we’ve kept a solid group of regulars who we still see every day.” 
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Clark St Coffee

Clark St Coffee: Through the looking glass

Clark St Coffee has designed an open and immersive coffee experience at its Richmond roastery. Clark St Coffee Roasters operates an espresso bar on Crown Street in Richmond, Victoria that’s more coffee lab than café. The fit out, designed by architect Dion Hall, makes good use of galvanised steel, taking inspiration from the materials used in the roasting facility.
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Eat Drink Design Awards

Eat Drink Design Awards 2019 entries close soon

Entries for the 2019 Eat Drink Design Awards will close on 26 July. The awards recognise excellence and innovation in the design of cafés, restaurants, bars, nightclubs, temporary venues, and retail spaces across Australia and New Zealand.
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HuskeeSwap

HuskeeSwap and go

Huskee has established HuskeeSwap, a reusable cup system where cafés and consumers don’t have to compromise on efficiency or aesthetics. For coffee cup manufacturer Huskee, sustainability is a principle that extends beyond single-use plastic waste to how a café can prosper long term. “We believe sustainability is multi-dimensional. It’s more than just a product. It needs to be addressed across the ecosystem of takeaway coffee as a whole, which includes cafés operating in a way that doesn’t cost them in efficiencies or profitability,” General Manager Nicole Barnes says. 
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Probat to launch subsidiary at World of Coffee

Probat subsidiary Kirsch + Mausser will make its trade show debut at World of Coffee in Berlin, Germany from 6 to 8 June. Kirsch + Mausser is a German-based roasting machine manufacturer that places emphasis on “retro” designed equipment to meet the ever-growing demand for individual roasting solutions.
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Zest Specialty Coffee flavour design

Zest Specialty Coffee on the design of flavour

Zest’s Mandy DelVecchio on how to explain the intricacies of specialty coffee flavour notes to an untrained palate. At Zest, we’ve been exploring the specialty coffee lexicon for years. Our mission as roasters has been to properly translate what exactly flavour means to the people who still don’t get it. For most of us in the coffee industry, the third wave has granted us the well-developed skill (and obsession) of tasting coffee. Cupping sessions for us are purpose-driven. We are savvy to the flavour wheel. We can pick tropical fruit notes and delicate floral, chocolate, and sticky pineapple-jam flavours with a single sip. But, for the everyday drinker, understanding flavour comes with a very different learning curve.
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Veneziano Coffee Richmond

Veneziano creates end-to-end specialty coffee experience

With the coffee industry constantly trying to bring something new to market, Veneziano Coffee Roasters has its sights on delivering customers an end-to-end specialty coffee experience. Its new flagship café, Veneziano Coffee Richmond, is an 80-seat dining space placed in the heart of its River Street roastery, training studio and headquarters.
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Bloom Room

The Bloom Room

The idea behind The Bloom Room’s flowery aesthetic blossomed from Co-owners Giorgina Venzin and Chris Hollingsworth sitting down with a piece of paper, a pen, and a bit of inspiration from Pinterest and European café design.  “Everywhere you look there’s flowers,” Chris says. “We covered the ceiling with wisterias and set up a floral wall. “We’d noticed at a few pop-up cafés that flower walls were popular for Instagram shots. Social media is so powerful when it comes to marketing these days. We thought, ‘why not create a flower wall where people can come in, get great food, great coffee, and get that photo?’”
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Urban Artisans

Urban Artisans

After 25 years working behind the scenes in the hospitality industry in financial advisory roles and a lifetime of travelling the world for good food and coffee, Roupinah Simonian jumped at the opportunity to open a café of her own with friend, experienced restaurateur Lisa Dolores.
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