The humble kitchen has evolved from a purely functional space into the vibrant heart of our homes, but what's next in this evolution? In this fascinating conversation with Loren Inglis, Regional Business Development Manager at Vzug, we explore how kitchen design is entering its next phase as "the third space" – where technology, aesthetics, and authentic living intersect.
Loren pulls back the curtain on how professional-grade appliances are transforming home cooking experiences, making restaurant-quality results accessible to everyone from passionate home chefs to self-proclaimed "reheaters." We dive into unexpected innovations like the Refresh Butler, which uses steam technology to clean clothes without chemicals, demonstrating how kitchen-adjacent technologies are extending throughout the home.
The conversation tackles the shift away from sterile showpiece kitchens toward spaces designed for real living. "Authenticity," as Lauren notes, has become a driving force in kitchen design. We explore how designers are balancing visual appeal with functionality through sculptural stonework, thoughtful color palettes, and clever space-saving solutions like cooktops with integrated extraction systems.
For those renovating or building, Loren offers valuable insights into choosing finishes that complement your space, with Vzug's Pearl finish emerging as a sophisticated alternative to traditional black or white appliances. We discuss how sustainability considerations are shaping both manufacturing processes and product design, with energy efficiency and food preservation becoming increasingly important as food costs rise.
Whether you're planning a kitchen renovation, curious about the latest appliance innovations, or simply interested in how design trends reflect our changing lifestyles, this episode offers a rich exploration of the contemporary kitchen landscape. Join us for a conversation that goes beyond surface-level trends to examine how our kitchens are becoming more personalized, more sustainable, and more aligned with how we actually live.
Ready to see these innovations in person? Visit Vzug's Melbourne studio in Richmond, open Monday to Friday, 10am to 4pm, where the Gourmet Academy team can demonstrate how these appliances might transform your home cooking experience.
Checkout Vzug's amazing innovations on socials:
Instagram: @vzug
Thinking about joining Bree & Lauren in Milan 2026? Or perhaps London later this year, is more your design vibe?
Jump onto our wait lists below & be the first to know when all these amazing tours are happening.
London Tour 2025
Milan Tour 2026
Bree offers a 90-minute online design consult to help you tackle key challenges like colour selection, furniture curation, layout, and styling. Get tailored one-on-one advice and a detailed follow-up report with actionable recommendations—all without a full-service commitment.
Bookings now open for late July Learn more: https://breebanfield.com
Back by popular demand— Lauren's 'Colour and Materials Masterclass ' returns on August 2nd! If you're unsure how to pair paint colours with floors or finishes, this full-day online event is for you. Learn how colour really works and follow a clear, step-by-step method to confidently choose the right paint every time. It's a fun, practical day with a vibrant community of fellow colour lovers.
Tickets are on sale now and sold out fast last time—don’t miss out!
Speaker 2 (00:26):
yeah, we worked out.
I was a bit vague on.
I was like when did we firstmeet at?
Lauren remembers exactly.
And it was in Milan, that'sright, wasn't it?
At a dinner, um, and I think itwas the year that I also first
met your cousin Selena, was itthat same Serena?
Speaker 3 (00:42):
yeah, serena, oh my
god, okay.
Speaker 2 (00:43):
Well, here we go.
Now we need to cut that out.
Speaker 3 (00:45):
She'll kill me don't
leave it in, she'll love it.
Hi, selena.
Speaker 2 (00:51):
We love you, selena,
we do, we do god now she's gonna
be calling me something else,um, who, funny enough, I didn't
know was your cousin until agesafter.
And then I kind of put the twotogether and went yeah, of
course, like you do kind of looksimilar, but you also have a
great energy like a similarenergy yeah, um, yeah, but you
know Milan, meeting Australiansin Milan is not uncommon.
(01:14):
For some reason there's a lotof us over there and sometimes I
see more people there than I doin Melbourne at home.
Speaker 3 (01:20):
Yeah, I remember the
dinner and it was fairly hectic
and it was my first time tovisit Milan, so I was really
overwhelmed and excited and justyou know, so happy to be there
and then to be having this cooldinner with Aussies, you know,
somewhere as exotic as thisdesign fair was heaps of fun and
we obviously had a few wines atdinner, which was awesome, and
(01:41):
I don't know if you recall, butour waiter was quite a unique
character, of course, and he wasvery playful, and so we went to
go for some group photos.
Of course, it's all for thegrams, all for the content.
And he somehow managed to like,absolutely flip my phone out of
his hand and at the same timehe was actually recording.
So it wasn't a photo, it wasactually this spinning video of
(02:05):
my phone as it cascaded down tosmash on the floor.
Um, but thankfully it wasn'tbroken.
But it certainly made for agood story on the grams yeah, it
was that's right, I rememberthat now uh, yeah, and then how
we both know lauren from.
Speaker 1 (02:19):
like dinners with
wine?
Yes, it's a common thread here.
Speaker 2 (02:24):
Yes, well, she knows
good wine and she knows good
food I do and so she's theperfect fit for a kitchen
discussion, right, absolutely,amongst other things, obviously.
Speaker 3 (02:35):
Yes, yes, yes, that
was a draw card for me for
coming to work for Vizug as well, of course.
You know it's all abouthospitality and hospitality is
sport particularly.
You know it's all abouthospitality and hospitality is
sport particularly in Melbourne.
So it makes perfect sense.
Speaker 1 (02:48):
Hospitality is sport.
Speaker 2 (02:49):
Yeah, yeah, I love it
.
Speaker 1 (02:52):
Hobbies as we learn.
Speaker 2 (02:53):
We were talking to
someone last week and we often
ask people what their hobbiesare, because we find it
fascinating that a lot ofcreatives don't really have
hobbies.
And they were like going out torestaurants and eating good
food And'm like I like that,it's a hobby.
Yeah, it's not just an nightand day.
Speaker 3 (03:11):
Yes, and it's a sport
.
Speaker 1 (03:12):
It's not even totally
a competitive sport.
Speaker 3 (03:15):
We're competitive
with each other.
If you don't know about the newrestaurant that opened up two
minutes ago, then who even areyou in some cases?
Speaker 1 (03:23):
and it's not even a
snobbery piece.
Speaker 3 (03:25):
It's about
understanding the design and
participating in community and Ithink that the dining scene,
particularly in Australia, orhospitality scene in Australia,
really does offer us that, and Ithink it sort of creates a
really nice footing for some ofthe discussions that we'll have
today, which is, you know,people are passionate about food
and the kitchen and things likethat.
Speaker 2 (03:46):
So tell us a little
bit about what you do at Bezoog
as well Great.
Speaker 3 (03:51):
So I've been with
Bezoog for almost a year now.
It's been an amazingopportunity to join such an
iconic brand and I have theabsolute pleasure of currently
owning the role of a regionalbusiness development manager so
sort of a regional businessdevelopment manager so sort of
focused on Victoria and WA.
We've got amazingrepresentation in New South
Wales and Queensland, as well aslooking at new business in New
(04:13):
Zealand.
So a new challenge and excitingfor us to be able to, I guess,
open up that market.
So I'm hustling all the time.
Speaker 1 (04:22):
I love that.
New Zealand yeah, it's great.
Speaker 3 (04:23):
Yeah, what are great,
yeah, what are they looking at
doing over there?
Oh look, I think in generalwe'd like to see, and we see,
placement for our products andsome of their multi-res projects
.
There'd be a projects channelinitially, which is really
exciting, and there might be aproject or two that we're
already, sort of, you know,getting along with.
Speaker 1 (04:42):
Love it so yeah.
Speaker 3 (04:44):
So it's a good
starting point, but a little way
off yet.
Obviously.
It's been for 15 years in themarket in Australia, to be fair,
and over 111 yearsinternationally.
So there is just such greatopportunity for us here and I
sort of come into the businessstanding on the shoulders of
greatness in those that havebuilt our project pipeline over
those last 15 years and thenlooking to see what we can do
(05:08):
next.
So we're talking a little bitbefore about you know what we've
all been up to, or what I'vebeen up to lately, and I'm still
sort of recovering from ourmassive launch party last week,
yes, last week Thursday nightand sort of.
You know, it's like the biggestprom ever.
If you want to call it theoscars, please do.
Um, you know, let's get tonal.
(05:28):
Let's dress to the studio.
I'm actually sitting in themelbourne studio right now and
so exciting for us to openmelbourne second only to sydney.
So we're in surrey hills, yeah,so it's just nice to be able to
roll out a red carpet.
Speaker 2 (05:40):
You did the design of
your showroom in melbourne yep,
so it's all internal.
Speaker 3 (05:44):
So Gabrielle Costello
, who's our global interior art
director, and it's sort of a bitof a strategic piece in terms
of ensuring that we're, you know, taking in inspiration from the
local market, and then sort oftranslating that into a very
unique Vizug DNA, and I thinkthat we've done that
exceptionally well.
And you'll look to our globalstudios and see that everyone is
(06:05):
quite different.
So we're Zug, London, Paris,Hamburg, Berlin, Venice, Milan,
Shanghai, Beijing, Hong Kong.
Singapore and Sydney and nowMelbourne, and you know I just
want to go and stamp a passport.
Speaker 2 (06:19):
I love that
Melbourne's on that list now.
Yes, you just need to go andjust need to check out all those
other shows.
You know, it's just part of thejob right, 100%, and you're
always welcome.
I'll be joining you.
Speaker 3 (06:33):
Just to finish on the
design note, we're quite
specific and I think that, interms of looking at the
Melbourne studio and I'm notsure, lauren, have you been in
yet?
Have you had the chance to comein?
Oh, you did.
You came for dinner here, sorry.
Yet have you had the chance tocome in?
Yeah, oh, you did.
(06:53):
You came for dinner here, sorry, darling.
So the the key finish or keycolor is coyote, which is quite
a strong color and very much arich clay color, earthy color if
you will, and it's very, verypredominant in the studio, yeah,
and quite intentionally so.
So inspired by the australianoutback and sort of the
neighboring influences inmelbourne, like the red
brickwork that surrounds us herein Industry Lanes, as well as
the amazing tin rooftops of thecottages just across from the
studio.
Speaker 1 (07:13):
Yeah, you do get that
reference.
Speaker 2 (07:15):
Yeah, and it's such
an inviting warm space with that
colour.
It's very tonal for those whohaven't seen it, and I guess
there's a real richness in thespace that doesn't make it feel
like a showroom, it makes itfeel more, probably a little bit
more, like a restaurant.
Speaker 3 (07:32):
Really, Lola's
restaurant.
No, I'm joking, but we've hadthat remark and it is a very and
I was thinking about it todaysort of getting ready to have a
chat with you, ladies, andreally reflecting on the
experiences that we've had instudio over the past few months
and and the compliments and orthe feedback from our client
(07:52):
partners so designers,developers, consumers, so forth
and people have described itfrom everything to romantic to
super frowning, and I think itactually has got this really
calm energy.
Speaker 1 (08:04):
So definitely, um, we
invite everyone to come in and
have a look yeah, no, I wouldencourage everyone to do that,
because we've been talking aboutthe romancing thing well, yeah,
but also the fact that um homestake on elements of restaurants
and restaurants take onelements of the home, and this
showroom is taking on an elementof a restaurant, so it's not it
(08:25):
doesn't really feel like home,homely, like it still has that
commercial sort of feeling alittle bit.
But it's a restaurant, it feelslike a restaurant.
Yeah, the lighting is sobeautiful and it's moody, it
really just pulls you in.
And it is, I guess, colordrenched, is the is exactly what
it is.
It's that beautiful rich claycolor, the flooring, it's the
(08:49):
ceiling, it's all of thecabinetry and the the curtaining
is like a soft softness to itas well and yeah, to be invited
to your beautiful dinner sittingaround this round table, huge
round table.
It's just has this beautifulsense of occasion.
It's just yeah, I recommendanybody if they're in the.
Richmond area.
(09:10):
Yeah, to go in and have a lookbecause it's yeah, it's a really
beautiful space.
It feels good to be in.
Speaker 3 (09:15):
Yeah, thank you so
much and that was the intention,
and I think it is quite unique.
So we've got, for you know,visual context.
For those of you listening outthere, welcome to pop in and see
us.
10 to 4, monday to friday.
The gourmet academy will behere to be able to host you, uh,
but we have it.
The space is really theatric.
I think would probably be in avery minimal and elegant way in
(09:35):
terms of the, the, theappliances are displayed
essentially on around what youwould call a cube that's
centrally set in the studiospace.
So it's this whole idea of thisjourney that you take through
our appliance categories as youmove around the studio, and the
beautiful round table thatyou're talking about, lauren,
for our listeners as well, isjust an amazing setting to be
(09:59):
able to create intimateconversations.
So I call it under the cone ofsilence.
So we've got an amazingcollaboration with Ross Gardam,
so working very closely withGabrielle to design beautiful
pieces that are bespoke to orcustomized for our space and it,
just it comes together just soseamlessly.
Speaker 2 (10:19):
It's stunning so big
fan, yeah, and I love Ross's
work.
I'm a big fan, yes, he's great.
Um, well, I guess it sort ofleads into one of our first
discussion points, which is whateveryone always loves to know,
and that is um design trends inkitchens, and lauren and I've
kind of uh, lauren lee and I ohgod, I'm gonna have to do that
(10:41):
ll and li um have sort oftouched a little bit on you know
what we think is happening in2025.
But, without getting into sortof that, you know the fact that
a lot of the design trends arealso driven by technology, which
is, you know, something I guessBeezook's quite known for in
terms of their appliances, and Iguess how do you think those
(11:07):
things kind of inform each other?
You know aesthetics, howtechnology kind of can somehow
play a part in that as well.
Or you know the design of akitchen.
Speaker 3 (11:17):
Have you seen that
sort of coming through and
affecting that A hundred percentand I sort of feel that in
considering sort of whichinforms which or how they might
communicate with one another, Ithink you could potentially even
go for a Venn diagram.
I think I'm going to go withthat in terms of what sort of
sits over top and I want to gowith an umbrella.
That's really all aboutcontemporary mindset and this is
(11:38):
certainly from our perspective.
So we look at, you know, theadvantages of technology
application to appliance and ifwe're building brilliant
products ovens and so forth andour hardware is good, then the
technology overlay will be ableto drive that and make that
sustainable, long-livingappliance for the end user, and
(12:02):
I think that's probably mostimportant.
So it's that whole idea ofbuying once, buying well.
Yes, we're sort of going forhigh quality, high performance
in terms of the cookingmethodology, but equally quality
, high performance in terms ofthe cooking methodology, but
equally it's got that aestheticbalance as well.
So hopefully that answers a bitof your question there.
What are your thoughts?
Have you got clients that arereally into the internet of
(12:24):
things Like what doesconnectivity look like?
Speaker 1 (12:27):
for you guys
currently.
Speaker 2 (12:29):
Yeah, I have
different clients who really
want that, they want the latest,they want to be completely
integrated.
And then I have clients and Idon't know if we've touched on
this before LL, because some ofthem sort of go oh, I don't know
, I worry about when.
Will I need to update it?
Will it go out of date, is it?
(12:51):
going to be an issue, and Ithink this is, like you know, to
your point about things makingsure that things have a long
life and that some technology,particularly when it's connected
or integrated in that way,sometimes, can you know, only
last for so long and then it'snot you know, connecting to the
latest, whatever it is.
So I guess that is a reallyimportant point, particularly
(13:12):
when it comes to things in akitchen, because we don't want
to have to replace them quickly,right?
We?
want to be able to invest inthose things and and have them
hang around, and you know howoften do we want to have a new
kitchen?
I'd say, you know, 10 yearsminimum, wouldn't we, most
people?
Yeah, the visa guarantee 10years.
Speaker 3 (13:28):
fantastic, yeah,
didn't that I mirror.
I mirror the sentiment and wehave, you know, in talking to a
multitude of different clients,from, you know, end user
purchases, through to designersand developers, daily.
I think that what are the keydrivers?
And, really, whilst we'reseeing an emerging technology
conversation quite big and Iagree with you, bree, that
sometimes it can be technologyfor technology's sake so I say,
(13:51):
let's get the performance rightand ensure that there's an
endurance program testing inthere as well.
So we have a V-Upgrade which isavailable through the VESLGAP.
So, at a base level, easiestway to describe it is it
provides ultimatepersonalization.
So, as our R&D team areconsistently looking at
different ways to calibrate howwe cook, how we wash dishes, how
(14:13):
we clean clothing, you thenhave got the opportunity to be
able to upgrade your appliancethrough the app and it's really,
really simple and for us itdoesn't necessarily need to
currently be correct.
Speaker 2 (14:26):
Simplicity is
probably key.
Yeah, absolutely.
Speaker 1 (14:29):
But I think you know
from that dinner event that I
attended, you just don't knowwhat.
You don't know, like when itcomes to what the oven can do
and how it cooks.
It's really an education piecewith clients, if clients they
love to cook.
I'm not an expert in all of thelatest things of appliances.
It's great to be able to go inand speak to yourself, because I
(14:51):
think it was something aboutthe steam cooking or what was
that.
Again, I can't remember.
I should have remembered, but Iwas distracted by the food and
wine.
The food was very good.
Speaker 3 (14:59):
No, I get it, me too.
Speaker 1 (15:00):
But it was amazing
the food, it was just amazing
the dinner.
Speaker 3 (15:03):
Yeah, it was good and
thank God for the Gourmet
Academy.
I'll be the first person to putmy hand up and say I'm a fraud.
My nickname is Rita theReheater, so really great
journey for me.
And that's okay, right?
Because in demonstrating thatwe sort of say that these little
appliances are for everyone,right?
So if we're talking about steam, that's our original IP in
(15:24):
terms of we were first to theresidential market with steam in
2001.
So from there for 20 plus years.
Obviously, the R&D team havebeen innovating the whole time
and sort of understanding how wecan apply steam in cooking.
So combining hot air and steam,combining the Holy Trinity
being hot air, steam andmicrowave which you know at the
(15:44):
time was a little bit nuts, butthen sort of saying, well, hang
on, where else can we use steam?
Speaker 1 (15:50):
Let's use it in the
dishwasher and more importantly,
let's use it in fabric care.
Speaker 3 (15:54):
And, more importantly
, let's use it in fabric care,
so something that's so, sosimple can actually be so
advantageous.
And that's why, cycling back tothe whole point in terms of why
our clients choose theappliances, because they
understand that's a contemporarymindset and it's a way of life
and it's a lifestyle, and whatthese products deliver to your
everyday needs.
Speaker 2 (16:11):
So that's sort of of
my take.
I guess that whole lifestyledriven trend simplicity, I would
have to say has to be one ofthe ones that everyone's looking
for, because our lives are socomplicated already.
Right, we just need everythingto do what it's supposed to do,
the way we want to do it.
And not have to be worryingabout, I don't know,
overcomplicating something likecooking.
Speaker 1 (16:32):
Anything.
Speaker 2 (16:33):
Yeah, yeah, or yeah,
yeah, any of those like washing
dishes, all of that, yeah.
Speaker 1 (16:37):
Could you just talk
about what does clothing and
steam like what?
Yeah, yeah, I don't know aboutthat.
So this is the thing it is.
You know you do want tosimplify, but I also think that
it is an education piece,because I've never heard of that
before, so I'm really curiouspiece, because I've never heard
of that before, so I'm reallycurious.
Speaker 3 (16:55):
No, and that's,
that's perfectly fine.
Speaker 1 (16:56):
Neither had I until I
joined this business.
Speaker 3 (16:57):
But um so fast
forward.
From 2001, 2014, we introducedour refresh butler.
Speaker 1 (17:02):
So this isn't a you
know jive sort of standing at
the door, helping you witheverything.
Speaker 3 (17:06):
It's our fabulous
refresh butler is it like a
cupboard?
It's like a cupboard um it'squite a big piece almost like a
big fridge, but for clothing.
So when we talk about fabriccare, it's all about the
long-term care of fabrics.
So if we have guests in thestudio, we'll ultimately take
them to the refresh butler anddemonstrate how it operates.
(17:27):
So using steam, essentially, itwill remove odours from
clothing.
You'll be able to pull blazersout that are wrinkle-free.
It has an anti-allergyprogramming as well as kills
germs and at a really base level, it is a drying cabinet.
So it's the all-singing,all-dancing king of the pops in
terms of you know, the great guythat's in our range, the Elvis,
(17:50):
yeah, and clients far and widelove him.
So, for those that arediscerning in terms of chemicals
, you don't need to worry aboutthat.
It only uses water and, in fact, um, we won't plumb this
product.
It's canister water that we usein terms of quite simple.
And again, there's thatmaintenance piece and looking
after the product, yeah, overits lifespan as well.
Speaker 2 (18:12):
It's very easy to
install somewhere where you need
it, like if you wanted it inyour walk-in robe or whatever.
You don't have to worry aboutthat being plumbed.
We'll take it with you in themoving house.
Speaker 1 (18:20):
Yeah of course Take.
Speaker 3 (18:21):
Refresh with you.
Why?
Speaker 2 (18:23):
not.
We want to keep that Absolutely.
Speaker 1 (18:27):
I love that.
Wow, I did not know thatexisted.
Sounds cool.
Speaker 3 (18:30):
The Refresh Butler.
The Refresh Butler oh cool,welcome to Reach Out Direct if
anyone would like one Trademarktrademark.
Speaker 1 (18:37):
I was just thinking
oh, I want one, oh my God.
Speaker 3 (18:39):
Yeah, yeah, we can
all have one.
Yeah, I mean materiality-wise,like you look at it and you
understand, it does attractquite a significant retail price
point, but that's in line withits operation and also the
materials.
So, predominantly stainlesssteel.
Absolute hand assembly to apoint in terms of manufacturing
the product.
It really is a beautiful pieceand the perfect addition to any
(19:03):
premium home or those with afabulous wardrobe that they want
to take care of.
So highly recommend.
Speaker 1 (19:10):
Wow, so okay, sorry
to just ask so many questions,
but it's steam, it's water, soit's a hot, hot steam that kills
bacteria and odors and stuff,and then it dries it as well, so
is it wet when it's doing it?
Speaker 3 (19:24):
No, no, it's sort of
a dry steaming, if that makes
sense, without being into myselfto have it demonstrated per se.
The use of steam is, yes, asyou've said, to remove the odors
, to remove the wrinkles, tocreate that sort of hyper
allergy sort of scenario, andthen the use of hot air combined
with that as well in order toensure that once we finish the
(19:46):
cycle, that things come outfresh.
as a daisy, I've seen blazers goin and come out looking like
they're brand new off the shopfloor.
It's phenomenal.
We've had some clients putwedding dresses in there.
I would say that the majorityof my winter coats will end up
in there at any given pointbefore we crack on with the
season.
Speaker 1 (20:04):
So it's a very very
special product.
Clever.
Well, thank you for that.
Speaker 2 (20:09):
Yeah, and it does
play into that wellness factor,
right, Because that's definitelysomething that we're seeing
more of.
If it doesn't use chemicals,then it's kind of absolutely
perfect for people who don'twant to I don't know have any of
that, Because dry cleaning evenwhen you walk into the dry
cleaners and you can smell itstraight away, it's never a nice
.
Speaker 3 (20:29):
It's not like a fresh
.
Speaker 2 (20:30):
It's just like
chemicals.
This is what they're using toclean it.
Speaker 3 (20:33):
It's harsh right and
it's just like chemicals.
This is what they're using toclean it.
It's harsh right and it's harshon your skin and I think today
you could almost even feel thatafter you've taken something to
the dry cleaners.
I know I can.
Speaker 1 (20:40):
I've got quite
sensitive skin, but the
opportunities are endless interms of linens, scarves, gloves
, shoes, Depending on thefabrics and so forth, it can be
put into the refresh butler.
Speaker 3 (20:57):
So it really is bang
for buck day in, day out.
So can I just drop off somelaundry tomorrow?
Yes, so long, and the short ofit is yes, um, I've just I've
just moved into an apartment andI don't currently have a
washing machine and dryer, soyou'll join me in line.
I'll just bring my own clothes,horse, yeah yeah yeah.
Speaker 1 (21:14):
But I mean talking
about, you know, a lifestyle
shift, like having a refreshbutler in your home, like that's
a different way of doinglaundry, that it changes the
whole way that you're doing that, and I think that you know
talking about lifestyle shiftsas well with the more kitchen
appliances you know.
(21:34):
We see, well, we didn't have achoice during COVID, obviously,
to enjoy dining at home more,and that's something that I've
definitely done a lot more.
We used to live in South Yarra,sort of, you know, near the
hustle and bustle and everything.
So we'd be going out for dinnerall the time, and now we're out
in the burbs, so we'redefinitely dining in at home and
(21:55):
enjoying a meal together orhaving friends and family over.
So you know, with theappliances you can kind of feel
more confident that you can pulloff something a little bit more
special than you're reheating,because that's my mode too,
lauren, I'm a queen of reheatingas well 180 fan forced.
Speaker 3 (22:13):
Can I say, and do you
know what this is right and
what it comes down to?
And it's quite simple, and younailed it in what you said there
, lauren.
It is all about havingprofessional grade appliances in
the home.
Never before, I believe, hasthe consumer been as informed in
terms of understanding orhaving an expectation of what
they want and what they want todeliver.
And our clients are very muchthe same and they do understand
(22:37):
that that is a key requirement.
Um, particularly in anycontemporary house and or
apartment today.
It's it's how does it operate,what is it delivering in terms
of a result?
And I think that's sort of theupper echelon where it starts
and then all the other driverssort of sit under that, if that
makes sense, um, I think to theother point being that it's a
sense of pride, right, like it'sthe badging, it's the what's in
(22:59):
your toolkit, like what am Iworking with?
oh, have you got combi steam?
No, yes, maybe.
Um, and you know, of course,brands and branding really play
into that factor as well, andthat's where, by category, viso
has such a great portfolio andbeing able to offer solutions
for every aspect of the home,and I think that that's, you
know, holds us in great stead tobe able to support any of your
(23:22):
fabulous projects as well.
Speaker 1 (23:24):
Do you ever see
clients install all of these
beautiful appliances in theirbutler's pantry and you're just
kind of like a bit insulted,Like what?
Speaker 2 (23:33):
Because they look so
beautiful.
Speaker 1 (23:35):
The appliances
themselves, like the design, is
just minimal and beautiful.
Speaker 3 (23:41):
that would be so sad
yeah, I mean there's two
arguments there as well, and Ithink it's sort of um, if in
studios say, for example sowe've got, you know, the cube
which is the heart of the studio, which conceals our butler's
kitchen, if you will, so thatour gorgeous feasible academy
can go in there and preparemeals for our guests and
surprise and delight and allthat sort of thing, and let me
(24:01):
tell you that is one goodlooking kitchen in there.
And you know I just like to popin there, just have a little
quiet moment.
Sometimes it's a lot of fun, soI would suggest you pop in there
to eat, have a little bit ofrespite, make a little coffee,
whack out a couple of emails.
I've just given up all mysecrets.
Now People will be able to findme.
Leaves my mind track of thought.
Speaker 1 (24:24):
Sorry.
Speaker 3 (24:24):
Yeah, no, that's okay
.
The butler's pantry, you know,I agree and I think that we can.
I think sorry, disagree, butagree.
I think that we can push theboundaries and it's sort of that
sort of bleeds into thatconversation about the kitchen
becoming the third space, so ontop of kitchens, evolving in how
they're used and utilized andeven becoming not even
(24:49):
resembling a kitchen to acertain point anymore.
Then there's additionalperformance-based cooking areas
are a part of that conversationas well.
So I'm seeing the shift betweenthat.
And it's not just, I guess,design applied, it's how we look
at and operate in these spaces,and designers are coming up
with new and unique ways ofbeing able to, you know, show
like, reveal appliances, herothem and or conceal.
And I believe that you know, ifyou want a V-Zug appliance and
(25:13):
pop it away in the butler'skitchen, who am I to stop you
from popping one in?
Speaker 2 (25:17):
there.
Maybe that's the ultimateluxury.
It's like you know, we've had adiscussion about that and
sometimes it's not being showy,it's the you've got it there,
you've got the technology, youdon't need to show it off.
What the show is is the food inthe end and how good that is.
So everyone goes, hmm, what didyou do?
How was it cooked?
(25:39):
And then you can kind of go well, yeah, you might not be able to
see it, but oh yeah, but it's areally good point too that, um,
people are getting so much morecreative about the kitchen and
and whether it's concealingthings or making a, you know, an
actual design sort of statementwith the appliance we are
seeing a bit of both, and youknow, lauren and I've talked
about the fact that thosekitchens are being more
(26:01):
integrated into spaces with theway joinery is designed, so it
feels less like a kitchen.
So maybe there is a bit of afactor of sometimes having a
slightly hidden space so thatthe kitchen, yeah, doesn't feel
kitcheny because the appliancesaren't on show.
Is that sort of what?
Speaker 3 (26:17):
you're saying.
It's a bit of both, and I thinkthat I was thinking about it
today, and how would I describewhat I see?
And this is all subjective tomy point of view, mind you I put
my faith in the brilliantdesigners and developers that we
work with.
You know that they can be thejewel of the kitchen space.
Right, they can be an adornment.
I would throw down challengesin thinking about how we might
(26:43):
install them into kitchens.
So we've seen a lot oftotem-style installations with
some of the stuff that we'vedone in Milan and Henry.
Timmy is very good in thatrepresentation, so it's
interpretation and being maybe alittle bit more creative in how
we might use appliances in anypart of the home.
I think further to that sort ofreally having a few key
(27:04):
priorities.
So primarily I would say thatour clients that are designing
and developing new projects havenon-negotiables that are more
in the terms of design language.
So looking at how the joinerymight talk to the appliances and
so forth.
And I think that's really thebeauty of the VESA collection,
because it does really sit wellwith that and it's really good
(27:24):
as sort of, you know, being ahero but also being
complementary to any givendesign.
We've got three magicalfinishes that speak to that as
well.
I like to call the SignatureBlack the magician that looks so
very different depending on itsadjacent finishes Our gorgeous
Platinum, regal, fabulous.
And then, of course, pearl, soPearl's sort of a real chameleon
(27:48):
, if you will, and a beautifulfinish for some of the lighter
schemes that we work with inhotter parts of Australia and so
forth.
Speaker 2 (27:55):
So yeah, is the Pearl
fairly new?
Is that a newer finish?
Speaker 3 (28:00):
Yes, it's the newest
finish to the collection and
it's been received extremelywell.
Speaker 2 (28:03):
Um was typically only
open to projects, but now
available in retail as well, soyeah I did notice a little bit
of that style of finish sorry,lauren, um last year in milan at
um yurikachina, there was a lotof that softer.
I wouldn't call it beige, Ithink pearls probably the best
descriptor yeah, um, comingthrough in in different
(28:24):
appliances and I think it's sortof fitting to the fact that we
um there were white appliancesand I don't.
I think they're very much sortof done um, but then people
don't necessarily want black,depending on what's surrounding
it.
So that pearl is that kind oflovely soft finish, that sort of
just like I don't know, sitswithin everything else and not
yet it's not, it doesn't takeover, it's not glitzy or
(28:46):
anything, it's just kind of it'ssoft, very, very subtle.
Speaker 3 (28:48):
Yeah, and I think
that sort of magic recipe really
comes down to the mirror glassas well, and I think, just
capturing the reflections and atany given time in the studio,
you can see different light,different elements reflected in
the glass of the appliances.
And the same for at stunningprojects in iconic locations for
example, as well.
We just finished Como Terraceson Alexandra um parade and you
(29:12):
know, for some of the umapartments in that particular
project, depending on whereyou're standing in the kitchen,
you're capturing those beautifulviews and the reflection of the
glass as well.
So I think it's a double, doubleviewpoint, which is nice, so
like the style of it?
Speaker 2 (29:26):
do you find that?
I mean, these are sitting inkind of a high-end space, that,
what?
What are you sort of seeing asbeing that direction?
In terms of the joinery, is itquite subdued, or are you seeing
kind of stronger finishes andelements coming through?
Speaker 3 (29:42):
To be fair, I think
it's fairly universal, because
you might argue that residentialdesign versus, you know,
multi-residential design can bequite different but also
complementary.
We do know that stone obviouslyheavily emerging, and then I
guess it's it's predominantly inwhat I've seen around the
details, so people aren't asscared to be a little bit more
brave in terms of what thatkitchen space looks like.
(30:04):
You know, certainly sort of,you know to a point, without
offending anyone, sort ofHamptons-esque sort of styles
and things are starting to sortof drop off a little bit to the
wayside.
They still have their place,obviously, but you know,
designers are feeling free, andI guess with their client as
well.
To be more expressive, what areyour thoughts?
You're both sort of big loversof colour and detail.
What are you seeing in your ownwork?
Speaker 2 (30:25):
Yeah Well, I think
definitely there's a shift to
colour, isn't there Lauren?
Speaker 1 (30:29):
I think so.
I mean, yeah, the whitekitchens that we've banged on
about this before, but that wasjust so dominant.
And I think when you seesomething over and over and over
again, you sort of think whatelse is there?
And now I think people are alot more brave to go into color.
But you know, as you say,lauren, like, yes, stone, stone
is being used, but it's thedetails.
(30:49):
You know, it's the bench edgeprofile.
It's like a bull nose or it'slike a half bull nose, or it's
something really fine or it'ssomething really chunky, but
it's just not standard.
It's just not your 40 mil thickbench top.
It's something that's had thatbit of thought and I think also
the way that stonemasons canreally sculpt stone is just so
(31:12):
it's just amazing thatcraftsmanship that we see, like
how do they curve stone?
Speaker 3 (31:18):
it's amazing.
Speaker 1 (31:19):
It really is, really,
yeah, and it's it's a lot more
common.
Not that it's common, but it'sa lot.
You're seeing it a lot more,which makes you think, well, I
think I've seen a curved detaillike that before, so why can't
we do it like this?
And you're sort of starting topush the, the limits of those,
yeah, what, what thosecraftspeople can do, like those
stonemasons.
So, yeah, it's just sculpturalisland benches, you know a
(31:43):
faceted sort of front, or yeah,just some interesting details
that yeah, I think people arejust wanting a little extra.
Speaker 3 (31:50):
I think with that too
you go right.
Well, in terms of the designsignature of an appliance brand,
some obviously are quite, wouldyou say, particular in terms of
how they like, how it'srepresented, or might be quite
heavy set and so forth.
So again that considerationcomes in.
So what is the design languageof the appliance versus what I'm
trying to achieve here for thedesign?
(32:11):
And I had a great, just pickingup on your pushing the limits
sort of conversation, tila, andhad a great conversation with a
joiner, um pre our launch lastweek and sort of just sort of
pinging them a little bit andwhat they're seeing, um in the
kitchen space and and what'sbeing ordered and what's being
cut and things like that.
And we talked about, um, youknow, yes, all these sort of
amazing designs and things thatare emerging, but then sort of
(32:33):
you know, bringing it back to uh, ease of use and and really
being quite mindful.
And my question would be andI'm sure in engaging
professionals like yourselves,you achieve this is how are we
ensuring that that kitchen thenis tailored to the needs of that
family and is practical andfunctional?
And we don't necessarily have ameans of testing.
So I think it's sort ofbalancing the elements is quite
(32:54):
an interesting idea to me, giventhat I'm not by any means a
designer.
Speaker 2 (32:58):
I'll put the
appliances in, but you know,
yeah, no, I think that, um, butalso harks back to that idea of
luxury and again we have talkedabout this where the way
something functions, even theway a door closes, or you know
the way it's integrated, so thatyou don't know the doors there
are any of those small things inthe details, kind of the new,
(33:19):
the new version luxury.
And it's not necessarily allabout how it looks, but actually
if it doesn't, because if itdoesn't function well, it can be
a stunning looking kitchen, butthere's no luxury in that.
If it doesn't work, if thedesign doesn't work, if the
layout doesn't work, if it'snoisy, when you open and close
drawers, then that element ofluxury is suddenly taken away.
So all of those things reallyhave to come together.
(33:41):
But yeah, it's a really goodpoint.
You know, kitchen has to befunctional.
I also think it should bebeautiful, but it can't be one
or the other, it has to, kind ofI think it should be both.
Speaker 1 (33:52):
You also?
Speaker 2 (33:53):
probably do a really
ugly but very functional kitchen
, I suppose I think it justdepends on the client, you know
and we've all sort of spokenabout.
Speaker 1 (34:02):
You know, some people
are, you know, cooking chef,
quality, amazing food, orthey're aspiring to do that and
they've got oily wok going andyou know a million different
saucepans bubbling away andsomething in the oven and
something doing this.
And then some people are justlike reheating.
Speaker 3 (34:20):
So you know you could
have.
Speaker 1 (34:22):
Yeah, what's luxury
for some is not for somebody
else as well.
Speaker 2 (34:26):
So you could have.
Speaker 1 (34:27):
You know, that's why
we're seeing all these amazing
kitchens that are just almostfor show, and all the actual
cooking happens in that butler'spantry.
You know what's the kitchen for?
Well, it's kind of a statusthing really, it's to.
You know what's the?
Kitchen for well it's kind of astatus thing really.
Speaker 2 (34:40):
It's to you know,
entertaining, it's to actually
dining do you think there's alittle bit of a shift away from
that now, like it being?
I mean.
Speaker 1 (34:46):
I hope so.
Speaker 2 (34:46):
It will always be a
bit of a status thing, but maybe
it's less about it being showyand more about it If it isn't
being used, like there's still abutler's pantry and most of the
stuff happens there.
The kitchen's kind ofreimagined a little bit and it's
maybe a bit more of like wherepeople actually entertain and
(35:10):
connect, rather than just thiskitchen that just sort of looks
perfect all the time and doesn'tget used.
So I feel like that's the shiftof the sparkly, perfect kitchen
.
That's almost like howridiculous is it to have all of
this when actually everythinghappens behind the doors but now
it's not so perfect and part ofthe home, even if the cooking
(35:31):
isn't primarily there.
I don't know.
That's what I'd like to thinkis happening anyway.
Speaker 1 (35:35):
I think we would like
to see that, brie, but I think
yeah because I think you know Iam speaking for myself, at least
.
I'm about living in spaces.
Yeah, so if it's for show what,it's that to me, I I don't.
That's not where I resonatewith it's got to be lived in.
You've got your.
You know you you're using youroven and you're using your
(35:56):
appliances and you've got your.
You cooking utensils that youare just picking up because it's
easy next to the like, but noteverybody likes that, but I
think that's you know there'sroom for all different.
Speaker 2 (36:08):
Yeah, it's that move
towards.
I think smaller spaces tooright yeah, I guess it is a bit
of a status to say I have spaceto have a kitchen that doesn't
even get used.
Speaker 3 (36:17):
I have liberty and
specs.
Speaker 2 (36:19):
I have a 900 reflex
induction cooktop yeah, but I
feel like now that's becomemaybe a little bit.
I don't know.
I just think people want just atiny bit more authenticity in
their homes, even when they'reluxury homes.
Speaker 1 (36:37):
I like that word
authenticity.
I think that's it.
It's a kitchen.
Let it be a kitchen.
Speaker 2 (36:43):
Use it.
Speaker 1 (36:44):
It's not something
that's just for show.
I feel like it's a little bitfake.
I know why people do it.
But yeah, authenticity, I lovethat.
Speaker 3 (36:51):
You can look at great
solutions Broadening that
gentrification convo that we'rehaving earlier.
Really like, all of theseaccessories and bits and pieces
that we utilize, includingutensils, are of such better
design today and readilyavailable.
I've just moved into anapartment and my kitchen's black
.
So black toaster, black kettle,black set of stream, black
everything and it disappears.
(37:12):
So therefore I can sort of playwith the illusion of certainly
don't have a butler's kitchen.
Let me tell you that much, Evendown to having the bin bit
matching and things like that aswell, and that just might be me
twitchy OCD moment, but it'scertainly there.
Speaker 2 (37:27):
No, but it really
helps because you don't have a
huge kitchen.
So, you know, I often talk toclients about like visual noise,
in terms of how do you make asmall space work.
Sometimes that is it, like it'ssort of there's less things for
your eye to kind of go to.
They're still there, butthey're sort of a bit more
softer and integrated into thespace, being all black against
(37:49):
black, so it doesn't feel assmall, whereas if you just see
every single thing in a kitchenlike that, it's like oh gee,
there's not a lot of room,whereas I think you've balanced
it very well actually in yoursmall kitchen.
Thank you, darling, Thank you.
Speaker 3 (38:04):
I mean it's just, you
know, we sort of learn and the
boot camp is, as you said, thatthere's this constrained idea of
kitchens getting smaller thanon the other end of the scale,
you know, there's the big, whatI like to call the bbl, which is
the not what you're thinking,it's the big bench legacy.
(38:24):
So you know, we certainly gotthe bbl in the front of the
studio here, where we've got thespace to be able to have that
and utilize it as a central hub.
But in some of these smallerdesigns it's really about well,
how can we, how can we get thisproduct heavy lifting for us
when we've got space constraintsand a good example product of
that is a combi steamer in termsof you know, you're knocking
that microwave out of the park,you don't necessarily need it.
Speaker 1 (38:40):
We've also got
microwaves, by the way.
Speaker 3 (38:42):
If anyone wants one,
I'm not putting them into your
projects, but for those that arein the know, you can actually
regenerate food that's going totaste just like it was freshly
cooked, so therefore, you'realso being more sustainable.
Um, which is what we're allabout.
And then, of course, you know,another emerging shift,
particularly when we talk aboutsize, is moving away from a 90
centimetre and into an 80 interms of induction cooktops.
(39:05):
And we have these amazingZoneFlex cooktops, which are
super powerful and workextremely well with the pots and
pans to ensure that you getthat high performance out of
cooking for those that know howto cook and would potentially
make complaints and prefer a gassituation, which we all know
naughty, naughty, naughty.
And then the third product is,for us, really the combi cooktop
(39:28):
.
So this idea of the centralextraction that's actually
embedded into the cooktop itself.
So it offers lots of space-s,saving opportunities in terms of
, you know, quite shallow interms of benchtop installation,
and lots of ductingopportunities for clever
designers to be able to magicaround, you know, constrictions
(39:48):
from a joinery perspective.
So that's a really excitingproduct that we're seeing, you
know, specified more and more aswell.
Speaker 1 (39:55):
So well, I was just
going to say to say I love that
idea of the kitchen island beingkind of a space where you can
actually cook on and if you'vegot your exhaust in there,
people like to gather aroundwhilst somebody is cooking.
It's that extraction, so it'sin the cooktop and does it pop
up, or how does it work?
Speaker 3 (40:15):
It actually draws in.
Speaker 1 (40:17):
Draws in.
Speaker 3 (40:17):
It draws in.
There's a charcoal filter inthere, an activated charcoal
filter so you can actually get arecirculation mode so it'll
remove all the odours, smellsand so forth from any of that
sort of air that's being orsteam or whatever it might be
being extracted, and then it canfilter that back out into the
room.
So that can be, quite a goodoption, as well as a standard
(40:40):
extraction, should you have theliberty of being able to provide
a direct you know ductedconnection to the outdoors.
So either or it's a brilliantsolution in that regard.
And I think, coming back toyour point around people
gathering around, you know,typically, with sort of I guess,
a range would set up.
You know you've got your backto people in most cases in that
scenario.
So there's cultural referencethere in terms of, you know, I'd
(41:02):
be asking clients, you know,how are you cooking?
How do you like to cook?
Does the family get involved?
Speaker 1 (41:07):
Is it?
Speaker 3 (41:08):
a lone wolf situation
, or have we got the kids sort
of jumping in and trying to givea hand as well?
So all important things toconsider.
Speaker 1 (41:15):
Lots of questions.
Yes, good questions to ask.
And everyone cooks differently.
Every family is different.
What some people's amazing likedream is to have their cooktop
there with you know, the kidsare hands on and we're all doing
this together and it's thatfood appreciation and blah, blah
, blah that is somebody's worstnightmare.
So everyone's different.
I don't think there's a rightor wrong, you know.
Speaker 3 (41:36):
Some people are like
oh, lock me away in the butler's
pantry by myself.
That's my dream, I mean not mypersonal dream, but you know
someone's dream.
Maybe Probably a good circlearound too, and probably one of
our strongest points and pointsof interest to me in terms of
what's driving the clients thatwe all sort of interact with at
(41:57):
any given point of ourday-to-day lives, outside of
doing this amazing podcastsustainability.
So where do your clients sitwith that?
Because obviously it's a keyfoundation of our brand.
We've been carbon neutral since2020, which is pretty
phenomenal.
That's very good, yeah.
So are they sort of wantingmore sustainable appliances?
(42:18):
What's the bottom line there interms of your experience?
Speaker 2 (42:22):
I think so.
Yeah, other than what you'vetouched on about longevity.
People do want to know whatdoes the brand stand for?
I think there is a sort of amoral check-in about
sustainability as well.
Speaker 1 (42:32):
Yeah, it could be,
you know, in someone's top five,
or it could be just somebody.
They're not that into it.
So, yeah, you can kind of tickthe boxes depending on what's
important to people.
It sounds like yeah.
Speaker 3 (42:46):
I think, personally
too, like you, can't go wrong
either way, so we hope thatmaybe that is there in terms of
the best practice behind thescenes, and so we're typically
not so vocal about what we do.
However, we do celebrate itonce we've achieved, and the way
that I see it is that you canbe sustainable in production,
which I think is really, reallyimportant in terms of how the
products are made, and certainlywe offer that All of our
(43:06):
products are made in Zug and allof our emissions are offset as
well.
We have a forest in Scotland,so we're out there planting
trees.
Oh nice To ensure that weencourage more diverse I'd like
to get lost in the Zook Forestat some point but on top of
production, obviously frommateriality and how we source
products, but in the end, Ireally think that what's most
(43:30):
impactful for that consumer orresident, whoever you might like
to call it, is the performanceof the product and also the
results, so the performance interms of the energy usage and so
forth, and water and so on, andthen the results, because we
all know produce is so expensivetoday, so you know anything
that can help you cooknutritional meals and hold that
value and deliver healthy mealsto your family every day,
(43:53):
efficiently and in quality,really looking after those
gorgeous veggies and so forthand proteins.
I think that's super importanttoo, and I care about it even
though I don't cook.
So I must be being impacted bymy 11, 12 months here now.
Speaker 2 (44:10):
I think it's a really
good point that maybe we don't
talk about that enough, and Ithink it will probably become a
bigger point as things increasein price and cost, and even
talking about luxury is freshfood going to start becoming a
luxury because it is costingmore.
So how we cook it and how wetreat it when it's cooked will
be even more important.
(44:30):
I think you probably touched onsomething there that I actually
haven't thought a lot aboutwhen it comes to that part of
the kitchen, but I think weprobably do need to be thinking
about that Absolutely Well.
I feel like we have coveredquite a bit today already.
Speaker 1 (44:45):
Some more fun.
Speaker 2 (44:47):
I have not put these
questions on here for you,
lauren, so we'll see how we go,but we usually wrap up now and
say goodbye and then, if youhang around, we'll also record a
couple of extra questions thatwill go into YouTube, which are
maybe slightly more personal.
So thank you, thank you forbeing here and goodbye to
(45:08):
everyone on the podcast.
Speaker 1 (45:09):
We'll see you over on
YouTube.
Thanks everyone.