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Issue 64 - The 'Future' Issue

Issue 64

The 'Future' Issue

Habitus #64 Welcome to the HABITUS ‘Future’ and ‘Habitus House of the Year’ Issue. We are thrilled to have interior designer of excellence, Brahman Perera, as Guest Editor and to celebrate his Sri Lankan heritage through an interview with Palinda Kannangara and his extraordinary Ek Onkar project – divine! Thinking about the future, we look at the technology shaping our approach to sustainability and the ways traditional materials are enjoying a new-found place in the spotlight. Profiles on Yvonne Todd, Amy Lawrance, and Kallie Blauhorn are rounded out with projects from Studio ZAWA, SJB, Spirit Level, STUDIOLIVE, Park + Associates and a Lake House made in just 40 days by the wonderful Wutopia Lab, plus the short list for the Habitus House of the Year!

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Always in the best possible taste
ProductsEditorial Team

Always in the best possible taste

Smeg’s flagship Classic Collection is set to enjoy another 30 years of market-leading success with its latest release.


 

The design of the new Classic SmartSense Plus oven has been refined with elegantly proportioned lines and new Eclipse inky-black glass, which is opaque when the oven light is off, but gives the highest visibility when the oven light is on.

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The new Classic displays match Smeg’s complementary Compact ovens and have been developed in response to extensive ergonomic and usability research for intuitive use. The left hand control for back, and right hand control for forward follows paradigms that the majority of people understand. The on-screen graphics are easy-to-read without reading glasses, and just as easy to understand. Smeg’s 50 SmartSense Plus cooking programs are user guides rather than recipes and take the guesswork out of literally thousands of dishes.

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Innovative cooking technology

In the cavity, Smeg has again improved its inner-workings with the most significant innovations in terms of pure cooking. Using physics, Smeg developed its unique and energy-efficient system for active humidity control, without the need for expensive or complicated steam systems.

It’s summarised in the name – Thermoseal – the seal of taste. 

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Smeg’s Thermoseal action produces the perfect atmospheric balance required for optimum cooking conditions. No external forces change the conditions in the cavity and every culinary reaction occurs just as intended, so the flavour of food and consistency of cooking are second-to-none.

Introducing the Smeg Gourmet Cooking Stone

And for the artisanal baker, Smeg introduces the Gourmet Cooking Stone. It’s a custom-designed refractory stone slab which sits perfectly into the base of the Smeg cavity and instantly enables you to cook as if it were a traditional stone oven.

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The dough will activate, rise and aerate perfectly with the contact heat of the stone and Smeg’s Thermoseal provides a glorious glossy crust.

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Smeg’s devotion to technology with style is the reason the Classic Collection has endured – always in the best possible taste.

Find out more about Smeg’s Classic Collection.

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Smeg
smeg.com.au

 


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Issue 64 - The 'Future' Issue

Issue 64

The 'Future' Issue

Habitus #64 Welcome to the HABITUS ‘Future’ and ‘Habitus House of the Year’ Issue. We are thrilled to have interior designer of excellence, Brahman Perera, as Guest Editor and to celebrate his Sri Lankan heritage through an interview with Palinda Kannangara and his extraordinary Ek Onkar project – divine! Thinking about the future, we look at the technology shaping our approach to sustainability and the ways traditional materials are enjoying a new-found place in the spotlight. Profiles on Yvonne Todd, Amy Lawrance, and Kallie Blauhorn are rounded out with projects from Studio ZAWA, SJB, Spirit Level, STUDIOLIVE, Park + Associates and a Lake House made in just 40 days by the wonderful Wutopia Lab, plus the short list for the Habitus House of the Year!

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