Domain Review Bayside & Port Phillip - February 28, 2024

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This publication is published by Domain Holdings Australia Limited and Broadsheet Media Pty. Ltd. and is printed by IVE, 25-33 Fourth Avenue, Sunshine VIC 3020

Broadsheet is Australia’s leading independent publisher. Online and in print, we aim to keep you in the loop with the best Melbourne has to offer and enrich your life in the city. We won’t waste your time with anything you don’t need to know about – just the essentials in home & lifestyle, art & design, fashion & style, food & drink, entertainment and travel. Broadsheet also has a presence in Sydney, Brisbane, Adelaide and Perth.

Broadsheet  Founder and publisher: Nick Shelton   General manager: Sian Whitaker  Publications director: Nick Connellan   National editor: Michael Harry   Melbourne food & drink editor: Audrey Payne   Studio and strategy director: Roya Lines   Media partnerships manager: Jessica Kirsopp

Broadsheet  Editor: Jo Walker   Assistant editor: Gitika Garg   Design lead: Ben Siero   Designer: Ella Witchell   Sub editors: Miriam Kauppi, Barnaby Smith, Adeline Teoh, Annie Toller   Writers: Lucy Bell Bird, Dan Cunningham, Sanam Goodman, Ruby Harris, Alice Jeffery, Quincy Malesovas, Moira Tirtha   Photographers: Graham Alderton, Tim Carrafa, Pier Carthew, Haydn Cattach, Pablo Diaz, Jessie Evans, Amy Hemmings, Kaede James Takamoto, Arianna Leggiero, Ben Moynihan, Alex Squadrito

Cover credits: Mike Russell shot by Graham Alderton

Broadsheet Media acknowledges the Traditional Custodians of Country throughout Australia and their connections to lands, waters and communities. We pay respect to Elders past and present and honour more than 60,000 years of storytelling, art and culture.

When we heard Baker Bleu’s Mike Russell had written a book for home bread-makers, we thought, Who better to coach us and our readers in our breadmaking journeys? In this week’s cover story, Russell answers our questions big and small on how to get started with baking at home. He shares his bread know-how and encourages us to get our hands dirty –and doughy – in the kitchen.

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Home Of The Week

PAGE 6

Bread-Making with Baker Bleu’s Mike Russell

PAGE 9

Jo Walker Broadsheet Editor

The Interview with Jean Jullien

PAGE 5

ADD TO CART NOW OPEN

Wang Wang BBQ

267 Glenferrie Road, Malvern

Inside this new Asian barbeque joint you’ll be greeted by the sounds of food sizzling over one of its 10 impossibly hot grills.

After you sit down and order, a server will bring a pot of glowing charcoal and place it underneath the hotplate in the centre of the table. Each diner is given a pair of tongs and a dish containing Wang Wang’s special seasoning, sesame sauce and sesame oil, and is encouraged to start barbequing.

The restaurant specialises in barbeque from Qiqihar – a city in the Heilongjiang province in north-east China – where thin slices of seasoned beef, cut fresh, are brought to the table ready to be grilled. If you want to go all-out, there are sets with Wagyu sourced mostly from Stone Axe Wagyu in Victoria, but also with Kumamoto A5 Wagyu from Japan. You can also order other ready-to-eat dishes like the classic gada soup. — MT

Photo: Jessie Evans

Sheet Society kids range

Much-loved Melbourne bedding and lifestyle brand Sheet Society has launched a kids and baby collection that’s just as swish as its grown-up stuff. Featuring best-selling fabrics, colours and prints from the label’s adult catalogue, it’s all dreamy hues and classic patterns in snug and sturdy cotton, linen, jersey and cord. The new mini range is available in bassinet, cot, single, king single and double bed sizes, and all pieces are made with 100 per cent natural fibres designed to get better with each wash. — JW

$50–$180 / sheetsociety.com

IN THE DIARY

Wine & Cheese Fest

Now in its 11th year, the annual celebration of vino and formaggi is back. More than 50 different cheesemakers and mongers, wineries, retailers and boutique producers are coming together under one roof for free tastings, masterclasses and goods available to purchase. Exhibitors include That’s Amore Cheese, Schulz Organic Diary, Boatshed Cheese, Urban Vineyard, Bellarine Estate and Pizzini Wines. There will also be DJ sets, live music and a grape-stomping competition. — GG

Mar 3 / The Timber Yard, 351 Plummer Street, Port Melbourne / wineandcheesefest.com.au

SNACK BAR STREET STYLE

Thelatestin Melbourne foodnews

By Audrey Payne Brunswick Street, Fitzroy

Olympia, a new wine bar from Nick Foley of Harvie in Armadale, is due to open in Oakleigh next month. The Greek-island-inspired space above Oakleigh Market includes a rooftop bar in a former car park. 12-18 Chester Street, Oakleigh / @olympiawine

Whimsical Fitzroy ice-creamery Fluffy Torpedo is soon to open two new Melbourne stores: one in the CBD and one on Sydney Road, Brunswick. 5/159 Smith Street, Fitzroy / fluffytorpedo.diamonds

Castlerose is a new underground restaurant inspired by English dining in the 20th century –located literally beneath South Melbourne cafe Clementine. Descend the spiral staircase to find duck-filled pastry cigars served in a cigar box, or cheese from the vintage trolley. 67–69 Palmerston Crescent, South Melbourne / castlerose.com.au

Social enterprise Scarf is again set to host its Do More Than Dine fundraising dinner. The charitable outfit offers hospitality training to young people from migrant and refugee backgrounds, and the event is back for the first time since the pandemic. Chefs Thi Le of Jeow, Jordan Clay of Pipis Kiosk and Kyle Nicol of Lilac Wine Bar will be cooking for the dinner at Square One Rialto on Thursday April 18 Square One Rialto, 525 Collins Street, Melbourne / domorethandine.org

St Kilda Japanese restaurant Ichi Ni Izakaya has closed after 15 years in business. “It’s sad to be closing after so many years but we received an offer for the venue and decided to take it,” spokesperson Erika Cristofori told Broadsheet 12 The Esplanade, St Kilda / ichini.com.au

Rumi’s sibling venue Rocket Society has opened in East Brunswick Village. The name nods to the Lebanese space race and it has $8 flatbread sandwiches. 2 Village Avenue, Brunswick East / therocketsociety.com.au

Name: Lilian Choo Age: 32 Occupation: Digital communication, business development and artist Tell us about your outfit today. I’m wearing a vintage men’s Yves Saint Laurent blazer, some Lorna Jane yoga gear, and Alexander McQueen sandals. The earrings are by a South Australian brand called Okay Kathigitis and the bag is Gorman. How does your style fit in with your lifestyle? It’s very practical. Today I wore this blazer for work and I had yoga after work, so I mixed and matched it together.

Read the full story for each dot point: broadsheet.com.au/melbourne/series/snack-bar

Iconic Fitzroy epitomises coolness with trendy dining spots, affordable cafes and top-notch cocktail bars. An artsy enclave, its vintage stores, eclectic shops and bohemian lifestyle are all within easy reach of the CBD.

Photo: Kaede James Takamoto

Photo: Ben Moynihan

Photo: Alex Squadrito

Photo: Arianna Leggiero

THE INTERVIEW

Artist Jean Jullien Makes Water Worlds

Words by Quincy Malesovas

Photo by Tim Carrafa

Renowned graphic artist and designer Jean Jullien’s career has taken him around the world – he recently exhibited at Tokyo’s Nanzuka Underground Gallery (with his brother Nicolas Jullien) and at Dongdaemun Design Plaza in Seoul. And he’s currently exhibiting in Australia for the very first time.

His creative journey began on the beaches of Brittany, France, where he developed a fascination with the region’s rich marine life.

“My great-grandad was a fishmonger and my dad fishes a lot,” he tells Broadsheet “Every summer … he’d [catch] lobsters and flounders and I’d spend hours drawing or painting them. I’m fascinated by the visual diversity of the marine underworld.

“I would [also] spend hours just looking at my feet because the water in Brittany is super transparent. Freezing, but transparent.” Now it’s a bit of a full circle moment, Jullien says. “I’ve got two younger kids now and I take them rock pooling.”

In his new exhibition Rififi: Jean Jullien for Kids, produced as part of NGV International’s Triennial, Jullien has channelled those early memories to create an immersive underwater seascape for kids and families. Designed in the artist’s signature drawing style, with thick black brushstrokes and bold palettes, Rififi is a multisensory labyrinth of pastel-coloured sea life, allowing children to dive headfirst into his whimsical aquatic world.

Jullien drew inspiration from international and Australian sea life when developing the exhibition. Illustrations of jellyfish cover the walls, fish mobiles hang from the ceiling, a bench shaped like an eel sits in one corner, and a large illustrated spider crab guards the entry to the room.

“The idea was to make something really visually rich … I wanted to re-create how alien it all looks,” Jullien says. “It’s like being immersed in a big drawing.”

Letting his imagination run wild for a younger audience has been a refreshing project. “It’s been so nice for me because it’s pretty rare to get to do something immersive for children. Normally when I do museum shows it’s for adults,” he says. “You don’t tend to make something as visually rich for adults, which is stupid.”

Adding to the immersive experience, the exhibition is enhanced with a soundscape and a series of sound effects produced by Jullien’s brother Nicolas. The intention is to spark wonder through “the quantity, the diversity, the colour” of the show, Jullien says. Rififi features an Underwater Drawing Club, where kids can draw their own sea animals, and a relaxation room where they can kick back on plush pink starfish mats. Little visitors can also don a fish-shaped costume and “swim” around the room, collecting illustrated pieces of ocean rubbish and placing them in a bin.

“You get this narrative explaining to them why it’s good to clean up the ocean,” Jullien says. “It was quite important to me and to the NGV team to have that message.”

While the ecological sentiment is important for visitors of all ages, Jullien believes children are particularly receptive and he sees creative mediums as a great way to engage them. “Even if they don’t get the impact on the planet of picking up trash, just the activity of it is like a treasure hunt and that’s what we’ve tried to re-create,” he says. “It’s quite a joyful call to action.”

As the largest NGV Kids exhibition to date, Jullien sees Rififi as a chance to promote environmental stewardship across future generations in an approachable yet impactful way. “It’s always easier when you teach kids, right? Because they’re what comes next.”

Rififi: Jean Jullien for Kids is on display till April 7 at NGV International.

HOME OF THE WEEK

Serenity in the inner city

Words by Joanne Brookfield

After 22 years and an extensive renovation halfway through, it’s time for the vendors of this five-bedroom home to downsize now that their children are older.

One of the things they loved most about their time here is how they could “live in the inner city, but escape to privacy and serenity”.

Indeed, this property offers the best of both these worlds. The Albert Park sporting precinct and lake is a stroll across the road, while in the other direction, the beach is only a few short blocks away.

Even closer is public transport, with the 96 tram, which will take you into the city, almost at the door.

Schools such as St Kilda Primary and Wesley College are also in the vicinity, along with the restaurants, hotels and bars of Fitzroy Street and the cafes and shops of Middle Park Village.

“We can drive, tram or walk to everything in Melbourne and it’s only 25 minutes to the airport,” the vendors say.

It’s not only the location that makes this a compelling proposition. In 2012 the vendors engaged the services of architect Warren

J. Foster, KPDO Interior Design, Visioneer Builders and Daniel Piper Garden Design to transform the free-standing Edwardian into “a timeless blend of old and new, creating a resort feel to be enjoyed all year round, secluded from the outside world”.

To that end, the home now sits behind a high front wall, and a row of towering trees out the back creates a natural sense of privacy. The floor plan has been zoned to allow each family member to have their own space, so as a result, the expansive home now flows over two levels.

On the ground floor, parents effectively have their own wing, with a substantial main bedroom complemented by a marble-finished en suite (with a bath), LED-lit walkin wardrobes and an adjacent sunroom office with garden views.

The formal lounge doubles as a home theatre with surround sound, a projector and a screen, while the informal living-dining beyond flows seamlessly to the resort-style outdoor entertaining zones.

Here you’ll find automatic louvred ceilings, an open fireplace, and a commercial-grade

teppanyaki grill to enhance enjoyment of the solar and gas-heated pool.

The two-car garage (with ROW access) features a studio space above, with a balcony and bathroom.

Back inside, the first floor has three bedrooms, or two and a retreat space, depending on need. There’s also a fitted study, bathroom, storage room and balcony with pool view.

“This stunning home will especially suit families with teenagers, and families who love to entertain,” says agent Warwick Gardiner.

St Kilda West

223 Canterbury Road

$6.3 million-$6.7 million

5 3 2

Auction: 2.30pm, March 2

Agent: Jellis Craig, Warwick Gardiner 0438 308 555

WHAT THE AGENT SAYS

Warwick Gardiner Jellis Craig

“A fabulous family home to grow into and spend the next 20 years enjoying because you won’t need to leave with the amount of accommodation and entertaining zones offered, all privately and serenely enclosed on a substantial 657 square metres”.

NEED TO KNOW

The property was last sold for $1.2 million in October 2001. Canterbury Road is tightly held, with the average owneroccupier living in the street for 13 years and five months.

RECENT

203 Canterbury

317

274

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Home Bread-Making 101 With Baker Bleu

Words by Lucy Bell Bird · Photos by Graham Alderton

School is in session, as Baker Bleu founder Mike Russell teaches Broadsheet’s resident baking beginner his tried-and-true bread-making hacks. The Neil Perry-endorsed bread master – who started his own blockbuster bakery business at a tiny spot in Elsternwick –talks four options, the benefts of wild yeasts, and why patience is key to the perfect bake.

In the Venn diagram of life there are two circles: people who make bread and people who eat it. Mike Russell of Baker Bleu lives firmly in the bread-maker circle. I live in the little ellipse between the two spheres as a top-tier bread consumer who has twice attempted to make focaccia in a share-house kitchen, using Tupperware as a bowl.

Russell knew he never wanted to work the typical nine-to-five – instead he went looking for a vocation and found it in the kitchen. He fell in love with bread while working in the pastry section of Neil Perry’s Rockpool Bar & Grill, then spent the next few years moving back and forth between Sydney and Melbourne working at some of the best bakeries in each city: Baker D Chirico, Bourke Street Bakery and Iggy’s Down Under.

In December 2016, he opened Baker Bleu in Elsternwick with wife and business partner, Mia Russell. A couple of years later they moved to larger premises in Caulfield North, added a second Melbourne outlet at Hawksburn, and eventually expanded to Sydney at the behest of business partner and former boss, Neil Perry.

Now Russell has penned Baker Bleu: Bake It Till You Make It , a new cookbook that focuses on his “real-life” approach to home bread-making. Which is where his circle and mine again intersect. Can a time-poor bread lover like myself – with very little storage space and a complete aversion to maths and science – make the leap into baking? On behalf of sourdough-curious readers everywhere, I sat down with Russell for a crash course in bread.

First question: did you do a lot of maths at school? I was terrible at maths. I’ve improved a lot, but I was definitely not in an algebra class in school.

So it’s possible to get into bread-making without being good at maths and science? Yeah, 100 per cent. I think at a domestic level making bread is about touch and feel. If you can follow a recipe, it’s simple. Your scale is doing all the work and the rest is all sensory. You don’t need to be a science or maths whiz.

That gives me and the bread novices of the world a lot of hope. Thinking back to when you first started baking at home, were you producing bread every day? Once I found a recipe that I could do at home, I was very into it, I started devouring books and I looked into other people’s journeys. Like the guy [ whose recipe I was using ] –I wanted to know everything I could about him: how he got into bread and where he lived and what he did.

So it’s a true passion? One hundred per cent. I could work 17 - or 18 -hour shifts because I love the physical strain – which is actually a bit sick – but I loved the fact that from end to end I was mixing bread, and then I’d walk out the door and see all this beautiful bread which is going to be sold to customers. It’s a very rewarding process because you always have a result at the end. I mean, they always say “grumpy bakers”, but I think we’re generally pretty satisfied people.

I’ve made focaccia twice and that’s the extent of my bread-making experience.

00 flour, but I think the best thing is to go to a bulk food source store or a health food store and buy a kilo bag of Australian stoneground flour.

And can I use tap water? Absolutely. Run it through a water filter if you can, but otherwise tap water is fine.

“At a domestic level making bread is about touch and feel. If you can follow a recipe, it’s simple. Your scale is doing all the work and the rest is all sensory.”

If I wanted to get into it properly, how much time would I need to devote to it? And how can you balance it with work and kids and life? It can be easily adapted to suit your schedule even if you’re working a night shift or you’re doing an early morning. If you love to cook dinner and have a glass of wine, you could start your bread process at that point and then do something just before you pack the dishwasher. Then the next day you could have it on the table before friends come over for dinner.

Bread has three main ingredients – flour, salt and purified water. If I can splurge on just one of those, which will make the biggest difference to the end product? The flour. A lot of people look for that tipo

The Getting Started Toolkit in the book includes 30-odd items. For people with budget or storage concerns, what are the bare necessities for turning out a pretty good loaf? The bare minimum is just something to bake your loaf in, like a casserole pot or Dutch oven … and you need some scales. Everything else can be switched out. The bowl can just be a tub, and if you don’t have a scraper, you could use a spatula. A thermometer is sort of important, but otherwise you can work on the fly with whatever you’ve got.

And for the people who are trying to wing it without a thermometer, how would you gauge lukewarm water? I would describe it as tepid or just slightly warmer than room temp.

Tell me about your first sourdough starter. We made it ourselves when we first moved to Melbourne from Sydney. We had one that I started in May 2016 and then by December we’d opened the bakery. With that starter, I just used the exact same process that’s

in the book. I was making bread all throughout that winter – I even went to Europe for three months and took the starter with me. How is travelling with a starter? If we’re worried about spooking it with slightlytoo-hot water, how does it cope with altitude? Oh, the altitude is fine! Your bags usually get frozen because of the altitude, which is good because you want to slow the fermentation down. You just do a feed before you head to the airport and then one when you land and you’re good to go – even if it’s 24 hours later.

In the book you describe mixing the sourdough starter with your fingers because of the wild yeasts and bacteria underneath your fingernails. What do you say to people who might find that a bit icky? This is going to sound weird, but we’re all pretty dirty, so when you’re feeding your starter by hand there are microbes and wild yeasts everywhere. But if you feed it with a sterilised piece of plastic, you’re just relying on the natural food that exists in the flour. Fermentation is a natural process and human beings aren’t sterilised organisms.

How would you suggest I keep my own starter alive and healthy in my apartment without creating a biohazard? Every kitchen is different, every apartment and every house is different, so you’ll have to look for a comfortable place for your starter to live. In Melbourne, for example, where it’s less humid, maybe it’s on a kitchen bench in a corner or next to the fridge – somewhere it doesn’t get too cold.

What’s the biggest rookie error for novice bakers when it comes to the proofing process? Baking it too early. You know, when you’re impatient you just want to put it in when it feels or looks like it’s good enough. You just want to get it over and done with. But patience is the key.

Sounds like bread-making can be a form of meditation. One hundred per cent. To me, patience is enjoying the process; meditation is just enjoying the stillness and doing nothing. Bread-making is a singular process with a live product. Essentially, you’re working on a timeline that’s dictated by a product, not you. If something isn’t ready, then it’s out of your control.

So, the bread is in charge. The bread is in charge and once you let go, bread-making is a lot more relaxing.

Baker Bleu: Bake It Till You Make It by Mike Russell is published through Murdoch Books and available now for $49 99

LIKE A LOCAL

Armadale

By Ruby Harris

Armadale is the kind of suburb where a morning walk can turn into a whole day of shopping, eating and drinking. The tree-lined suburban streets combine fashion with enough restaurants and cafes to keep you coming back for more.

Wondering where to start? Book into a class at Joyful Pilates, located at the back of Kings Arcade. Afterwards, wander through the arcade and find yourself on High Street – the neighbourhood’s crowning jewel. Ruben’s Deli is right there if you’re after a bagel (or lunches and catering packs to take home).

If you’re in the mood for a pastry, Lune and Ned’s Bake are just a few steps away. For a sit-down breakfast, head into Moby – especially the rooftop on a sunny day. Or keep it simple at a Green Cup outpost a little further up the road serving acai and smoothies.

Next, it’s on to the shops. High Street has long been the home of bridal boutiques, with Raffaele Ciuca, Brides of Armadale, Luci Di Bella and more all on the leafy street. On Morey Street you’ll find Banded Together, a womenswear store producing collections that marry simplicity with comfort. The space is shared with In Good Company – so if you’re hunting new furniture too, you’re in the right place.

The rest of High Street holds local and international shopping favourites. Think Mecca, Stylerunner, Silk Laundry, The New Trend, Scanlan Theodore, Grace and more –there’s no shortage of spots for increasing your wardrobe.

But it’s dinner time when the suburb really has you spoiled for choice. Head to Harvie for pre-dinner drinks and snacks (book a rooftop table) and then aim for Beatty Avenue.

Neighbourhood Pizza is the local favourite – expect it to be packed and buzzing on any night of the week. A few doors down its sister restaurant, Pony, serves cocktails from an ex-Gimlet bartender, alongside cheeseburgers, chicken and steak. For the best of both worlds pull up a chair at Toorak Cellars, where you can order pizzas from Neighbourhood to be served at your table.

NEED TO KNOW

Armadale features diverse housing options, from elegant Victorian mansions to modern apartments. With a demographic blend of professionals and families, the suburb offers a refined lifestyle, characterised by upscale amenities and cultural attractions.

Average Age

35

Median Weekly income $1,774

Clockwise from top: Moby, King’s Arcade, High Society and Will Urban Retreat, all photos Amy Hemmings

WHAT THE AGENT SAYS

“Armadale is a charming innercity suburb, filled with enviable Victorian and Edwardian homes. The luxurious treelined streets and adjoining parks – plus High Street’s designer boutiques and bustling cafes – put this leisurely suburb on the map.”

MEDIAN HOUSE PRICES

Median price houses $2.55m

Median price units $687,500

Distance from CBD 6km

Andrew James Belle Property

Clockwise from top: Lune Armadale, photo Arianna Leggiero. Ruben’s Deli, photo courtesy venue. The New Trend, photo courtesy venue. Pony, photo Pablo Diaz

THE COLLECTION

Bellini by Coco Flip

Words by Sanam Goodman

Photos by Pier Carthew & Haydn Cattach

Wiggles and waves have had something of a resurgence in interiors lately, showing up in everything from mirrors and candles to soap dishes and rugs. Kate Stokes and Haslett Grounds, partners and co-founders of Melbourne furniture and lighting brand Coco Flip, have put their own spin on the squiggly motif with the label’s new Bellini range.

“With Bellini we wanted to do something a little bit more fun and frivolous,” Stokes tells Broadsheet. “We’ve taken inspiration from long summer days and visions of those beautiful beachside awnings.”

According to Stokes, the collection is as paredback as it is statement-worthy. “There’s an element of restraint … but also wanting to have a level of embellishment and ornamentation that makes it a bit playful and a bit fun,” Stokes says.

Framed in powder-coated steel, the ’ 70 s-inflected collection features benches, seats and stools accented with lush corduroy upholstery. There are also low tables finished with blackwood or American oak tops. And, of course, each piece is adorned with a signature wavy trim. Much like the iconic Italian cocktail it’s named after (made with prosecco and peach nectar), Bellini speaks to lazy days spent lounging around.

Stokes describes the range as “sophisticated, but not snooty”. The long bench seat – fitted out with a decorative, but purposefully subtle, bolster backrest – is a personal favourite for both designers, especially when covered in the deep, rusty red corduroy. As with most Coco Flip furniture, the steel and corduroy elements are available in a range of colours – including mustard, moss green, pale blue and grey – that can be customised for home and hospitality venues alike.

The inspiration for Bellini was sparked from Grounds’ deep desire to work with upholstery again, having previously produced an ottoman range with the same upholstery manufacturer.

“The seat market is very competitive, so we wanted to offer something slightly different and a little more occasional,” he says. “We started with the bench seats and then the range just evolved quite naturally – the design really is a language that can be taken throughout many different forms.”

Most Coco Flip projects, including Bellini, start with sourcing materials and a local manufacturer, Stokes says.

It’s a key philosophy that underpins the brand. “We’re very influenced by manufacturing techniques, and we’re strong on educating customers on how things are made and why [they] are done the way they are.”

The duo founded the business in 2010, Stokes coming from a background in industrial design and Grounds from architecture.

Since the label’s inception they’ve released a clutch of collections, most notably their curvaceous Sequence tables and range of wall lights and pendants. Every creation is distinctive. Sculptural, but in a quiet way – imbuing a particular character, mood or tone.

“The key theme that threads our brand together is balance,” Stokes says. “In aesthetics, we’re very strong on proportions and are often combining two materials that balance each other out. It’s about striking that balance between a contemporary piece that sits harmoniously in a space, but also adds character.”

Distinct from previous drops, Bellini was designed with hospitality venues in mind while being versatile enough to fit in a range of spaces, from lounge rooms to retail. “We always try to design things that sit comfortably in different aesthetics,” Grounds says. “We don’t want them to be so overbearing that they only fit in modernist houses.”

The brand also prides itself on producing unique pieces made with new materials, instead of “churning out look-alike collections”.

“It’s always interesting trying to come up with new ideas, new ways of working with materials and new ways of working with manufacturers,” Grounds says. “That’s what excites us and helps us push our manufacturers to try new things.”

Words by Kay Keighery & Shae Wiedermann

March 6 Agent: Marshall White, Justin Krongold 0403 163 355

With skyline views that can be appreciated from a private pool, this inner-city home is unmatched in its contemporary style. A timber-panelled ceiling and polished concrete floors enhance a sophisticated floor plan, which includes a fitted home office and a north-facing entertaining deck. Downstairs, three bedrooms (with built-in wardrobes and desks) and a retreat zone are placed around a central atrium. It’s moments from South Melbourne Market and Albert Park and lake.

St Kilda

70 Alma Road

$8 million-$8.8 million

7 4 2

Expressions of interest: Close 2pm, March 4

Agent: Jellis Craig, Simon Gowling 0422 234 644

Grace and space unite in this exceptional two-storey Victorian abode. With five bedrooms in the residence proper and two in the separate self-contained studio, it’s well suited to intergenerational living. The Italianate facade is enchanting and the elegant interior features marble surfaces, wall art and an earthy colour spectrum. Toast your toes by the many fireplaces indoors, and hang out in the Paul Bangaydesigned backyard and pool.

Camberwell

25 Fairview Avenue

$4 million-$4.3 million

5 4 2

Expressions of interest: Close noon, March 5

Agent: Marshall White, Jesse Matthews 0413 197 905

This new residence impresses from go to whoa. Set back on a long allotment, it welcomes you with a multi-angled facade and subsequently heroes its indoor-outdoor connection, with glass doors in the office, family room and kitchen-dining area retracting to a pool, lawn and entertainment terrace. Upstairs, the main bedroom has a huge walk-in wardrobe and an en suite. Fireplaces, oak floors and a full complement of European appliances heighten the allure.

Glen Iris

2 Yeovil Road

$5.5 million-$6 million

8 6 4

Expressions of interest: Close March 6

Agent: Shelter, Mike Millington 0411 300 205

Cherished for over 40 years by the designing owners, this spacious affair on an oversized block offers liveability, flexibility and outdoor fun. With six bedrooms in the main building and another two in the free-standing self-contained studio, it’s all set to accommodate a large family. Fireplaces adorn the lounge, dining room and open-plan hub. Step out to a series of terraces addressing the pool, the glorious gardens and the tennis court.

Calling all music enthusiasts

Join us at the beautiful Classic Residences for an afternoon with the Oz Boyz“Australia’s Boys of Motown”. Be inspired and embrace the rhythm of retirement living.

Thursday 21 March 2:30pm - 4:30pm

3 Brewer Road, Brighton East

RSVP essential. Scan the QR code today keytonevents.com.au

OPEN FOR INSPECTION

Words by Richard Cornish, Maria Harris & Shae Wiedermann

LAST WEEKEND

Clearance Rate of 71%*

Source: Domain Group

WHAT OUR NATIONAL EDITOR SAYS

Natalie Mortimer Domain national magazine editor

“Last week’s robust auction clearance rates underscored the revived confidence in our housing markets, as buyer demand matched the higher volume of properties brought to auction.”

Camberwell

9 Lynden Street

$2.4 million-$2.6 million

4 2 2

Auction: 10.30am, March 2

HIGHEST VALUE

$3.86 million

Glen Iris

1 Flowerdale Road

Sold by Belle*

*As reported on February 17, 2024

Agent: Kay & Burton, Walter Dodich 0413 262 655

This lovingly restored family home is in a quiet, tree-lined street with sprawling parks at each end. The early 20th-century facade and features remain, while a recent renovation has brought modern aesthetics and amenities to the kitchen, bathrooms, walkin wardrobe and en suite. Light-filled and with hardwood floorboards throughout, this is a durable and very liveable family home.

Prahran

5 Trinian Street

$2.5 million-$2.6 million

3 2 1

Auction: 11am, March 9

Agent: Kay & Burton, Rae Mano 0413 768 163

Bordering Prahran’s historic Victoria Gardens, this charming Victorian weatherboard home in a tree-lined cul-de-sac nestles into its lush location with a lofty, lodge-like extension. The rustic exterior hides a modern haven of light-filled living spaces, multiple storage areas, floor-to-ceiling windows, and a private entrance to the gardens. The Mount Erica gastropub and trams are within walking distance, and the shops and restaurants of High Street and South Yarra are nearby.

Windsor

61 Henry Street

$3 million-$3.3 million 4 2 2

Auction: 1.30pm, March 2

Agent: Marshall White, James McCormack 0410 503 389

Beyond its classic double-fronted Victorian facade, this home is a light, spacious and sophisticated inner-urban sanctuary. Victorian elements like the central hall remain, but then flick the switch to contemporary and enjoy the designer gourmet stone kitchen with a butler’s pantry and an openplan living and dining room, opening to a north-facing deck.

Brighton

14 Parliament Street

$2.5 million-$2.75 million

3 2 1

Expressions of interest: Close noon, March 4

Agent: Marshall White, Ben Vieth 0404 084 793

A quick stroll from Brighton’s bustling Bay Street is this exceptionally renovated home secure behind gates on a lush block. It boasts soaring, sloped ceilings, oak timber floors, and a marble-surrounded gas log fireplace in the living area. At its heart is the kitchen with a Miele induction cooktop and double ovens, and an integrated fridge-freezer.

St Kilda

502/10 Martin Street

$1.395 million-$1.495 million

3 3 1

Private sale

Agent: McGrath St Kilda, Rachael O’Connor 0411 141 923

With views that are hard to give up, it’s only so often that penthouse-level apartments come on the market. One of only two enjoying the top-level luxuries here, this St Kilda flat has a private rooftop with a hot tub and plenty of space. The apartment has access to a lift, pool and barbecue facilities.

East Melbourne

156 Powlett Street

$2.7 million-$2.9 million

3 2 2

Auction: 12.30pm, March 2

Agent: Marshall White, Anthony Smith 0419 888 980

Walk to the city, the MCG and Melbourne Park from this Federation home opposite Powlett Reserve. Ornate ceilings, Baltic pine floorboards and marble fireplaces combine with an informal living and dining area and a modern kitchen with Carrara marble benches and imported appliances.

Calling all music enthusiasts

Join us at The Brighton on Bay and sit, sip and stay awhile and enjoy champagne, charcuterie and jazz soirée performed by the smooth sounds of the Jen Hawley jazz duo.

Complimentary light refreshments provided.

Tuesday 19 March at 2pm 1 Asling Street, Brighton

RSVP essential. Scan the QR code today keytonevents.com.au

Ashburton

33 Highgate Grove

$2 million-$2.2 million

4 2 2

Auction: 10.30am, March 2

Agent: Marshall White, Jesse Matthews 0413 197 905

Period charm meets contemporary lifestyle at this home near Ashburton shops, schools and transport. Well-proportioned interiors with art deco flourishes provide graceful living and dining, while the stunning stone kitchen opens to the terrace. Solar panels and a Tesla charger are also included.

Hover your camera over the code to view live listings on domain.com.au

‘Walters’ - An Iconic and Memorable Edwardian Residence

2B

and an unrivalled lifestyle location.

6

Alex

0419

Jamie

0400 126 612

Shantelle

0422 862 821

2

4 2 2 776 SQM*

Expressions

Close 26 March at 5pm

Viewing

Saturday 1:30-2pm

Thursday 12-12:30pm

Will

0451

Stephanie

5

Expressions

Close 7 March at 5pm

Viewing

Wednesday 1:30-2pm

Saturday 1:30-2pm

Alex

0419

Shantelle

0422 862 821

Jamie

0400 126 612

4

4 Den�stoun Avenue, Mount El�za

5 7 8 1 6067sqm (approx.)

‘Pelican’: Clifftop Grandeur

Express�ons of Interest

Close Tuesday 19th March

Open for Inspect�on

Inspect by Pr�vate Appo�ntment

Magn�f�cently spread across one and a half acres (approx.) of exclus�ve absolute waterfront terra�n, th�s luxur�ous doma�n’s �ndulgences �nclude a palat�ally proport�oned f�ve-bedroom-su�te mans�on, an �nf�n�ty-edge sw�mm�ng pool and spa, an alfresco enterta�nment zone, flood-l�t tenn�s court, and a stunn�ng glass-fronted pool pav�l�on/showroom w�th bar.

Adr�an Calcedo 0402 703 236

Alan Crawford 0423 747 155

Jake Egan 0491 129 137