Marc&Co UQ Digital Architecture Prize

Marc&Co will support the University of Queensland Architecture department with a digital architecture prize, for the best prototype or model produced using laser cutting, 3D printing or with other digital technology.

Super Whatnot wins Queensland Bar of the Year

The ‘Oscars’ of the bar industry, The Australia Bartender Awards, has voted Super Whatnot as the best bar in Queensland. See all the winners here

Brisbane News review The Meatball Company

I didnt know meatballs could be so good

Green Magazine features Super Whatnot

Green Magazine has featured Super Whatnot in the September issue.

The Meatball Company in The Weekend Edition

The Weekend Edition has reviewed The Meatball Company. Yum!

Great review for The Meatball Company

We have recently completed the fitout of the Meatball Company at The Fox Hotel.  Mustdobrisbane.com has written a great review of the balls. Get down there!

Drury Street house underway

We have started work on an exciting new renovation project in West End.

Flodeau publishes Straddie Shack

French design blog, Flodeau, publishes the Point Lookout Shack

Offline

Daily at 6pm, Offline  demonstrates the highly considered design of the St Marys School Hall by Michael Markham and Tim Hall.

Billykart Kitchen

We are happy to be working with celebrity chef  Ben O’Donoghue on his new Brisbane restaurant, Billykart Kitchen.

Kane Offices wins Commendation in Brisbane Architecture Awards

Thanks to Ceirwen from our office for all the hard work she put into this great project. And also to David Rutter and his team at Kane Constructions, for being such great clients.

The Fox Hotel

Marc&Co have been engaged to undertake the refurbishment of the Fox Hotel, in South Brisbane. We are really excited about this project and will post more news as the design develops.

The origin of the name New Farm

New Farm: ‘Aboriginal people called the area the Binkin-ba, or place of the land tortoise, and used to catch these freshwater tortoises there in a net or by hand. Then they roasted them on their backs with the carapace serving as a dish. Europeans altered the pronunciation to Pinkenba and gave it to another place. As the name suggests it was developed as a new farm for the convict settlement.’ from australiaforeveryone.com.au

Super Whatnot in the New York Times

Super Whatnot has appeared in the travel section of the New York Times

The Weekend Edition

Weekend Edition have interviewed Angus as part of their latest issue