UnLtd: launch MOOD
We've been working with UnLtd to create MOOD – a range of mood enhancing teas with all proceeds going towards youth mental health programs.
Gallery
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Scope of work
Reconnecting a restaurant to its roots.
Chiswick is a modern Australian restaurant in Sydney. Despite its most beguiling feature – the abundant 150sqm vegetable garden at its heart – people were not recognising Chiswick’s core paddock-to-plate ethos. We needed to elevate that story and bring it into the restaurant experience.
The peculiar quality of Chiswick is the tension between raw and refined. Based on head chef Matt Moran’s pioneering of the paddock-to-plate concept, it’s where grower meets chef and planted is plated. This contrast resonates throughout the design, materiality, language, environment and every aspect of the guest experience, from booking a table to coffee at the end of the meal. The paddock-to-plate concept is manifest in details such as the grower’s notes in the menu, which highlight where in the garden ingredients are grown, and the changing colour of the seasonal menu.
MAUD
and Chiswick Reconnecting a restaurant to its roots.
Chiswick is a modern Australian restaurant in Sydney. Despite its most beguiling feature – the abundant 150sqm vegetable garden at its heart – people were not recognising Chiswick’s core paddock-to-plate ethos. We needed to elevate that story and bring it into the restaurant experience.
A no-nonsense approach to organic wine.
Bill Byron Wines is a new organic venture by the Findley Estate – a large-scale, family-owned vineyard in Mudgee, NSW.
William Byron Findley, known to his mates as Bill Byron, planted the vines in 1998 with the hope of producing enough wine that his family would never go dry. The 60-hectare vineyard, one of only a handful to be Certified Organic in Australia, is now tended by his son and daughter-in-law.
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