Carl & Emma's Well-Traveled Family Home

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Carl & Emma's Well-Traveled Family Home

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Carl & Emma's Well-Traveled Family Home

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Carl & Emma's Well-Traveled Family Home

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Carl & Emma's Well-Traveled Family Home

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Stacey's Sweet Small Space

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Wood slabs, granite countertops/sink, cast iron stove, steel fridge. Classy.

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I love the dark wood contrast with pure white and stainless steel.

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Thanksgiving Tablescape Inspiration: The Kids' Table

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Decorating Ideas: The Evolution of a Dining Room with Finding Home

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Awesome and interesting timber block wall at Melbourne's Prospect Espresso. Very cool.

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David's restaurant in Prahran. Gorgeous. Designed by Hecker Guthrie.

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Digging the awesome facade at this Oakland coffee/ wine bar come Indonesian art gallery, 'Monkey Forest Road'. Especially fond of the reclaimed timber used as shutters. A kind of ramshackle-chic look.

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The Survey Co - Burnett Lane, Brisbane. Industrial chic fit out. Lovely exposed brick.

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Neutral, natural pallet. Succulents in burlap were a great choice.

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Modern Restaurant: Bei by Neri & Hu Design and Research Office

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Cualiti Photo Studio

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Rockpool is the fine dining jewel in the Rockpool Group’s crown. This iconic Sydney restaurant continues to redefine modern Australian cuisine. Celebrating 25 years in February 2014, this elegant fine dining establishment is a much awarded culinary destination – one where they pride themselves on the use of Australian and the world’s best produce, an award winning wine list and Sydney’s most polished service. Neil Perry and Head Chef Phil Wood continue to create Rockpool’s celebrated classics

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Swine and Co, Sydney CBD. “ It’s all about cooking with simple and honest ingredients, just how nature intended,” says Head Chef Robert Taylor. The star dish is the suckling pig, a whole Macleay Valley pig rotating in full view just inside the open kitchen. Crisp pig’s tail is served with pickled shiitake mushrooms, red grapes and pine puree, spiced fried lamb brains and an option to add marrow straight from the bone as a condiment to your favourite cut.

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The Press Club, Melbourne Australia. "We are always in Beta, always experimenting, trying new exciting ways to prepare and present our dishes. When you dine in Press Club, Projects, you'll be treated to inventive and experimental Molecular Gastronomy from our Head Chef, Luke Croston.

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