The Tasmanian Architecture Awards will be held digitally for the first time this year, with the state’s best architectural projects announced through a YouTube event live streamed on Friday 12 June.
A unique Tasmanian food and beverage offering is available to accompany the awards, with the Tasmanian Chapter of the Australian Institute of Architects (the Institute), teaming up with Future Feeders to support the food and hospitality industry.
The Tasmanian awards are the second in a month-long series of state and territory architecture awards events which recognise architectural excellence in categories such as public architecture, residential, commercial, education, and sustainability. These awards are part of a national program run by the Australian Institute of Architects.
This year there are 25 Tasmanian entries vying for awards across eleven categories. Additional prizes and awards include the Award for Enduring Architecture, which considers buildings of merit that are over 25 years old; the SWT Blythe Student Prize for projects completed by students from the University of Tasmania; the Tasmanian Emerging Architect Prize which is awarded to an up and coming architect; the President’s Prize which is presented to a person who has shown considerable commitment to the profession; and the Triennial Prize, which this year considers projects that have been awarded in the heritage category in the three preceding years, and this year includes the Mount Stuart Greenhouse by Bence Mulcahy, luwa by Taylor and Hinds Architects with the Aboriginal Land Council of Tasmania, and Captain Kelly’s Cottage by John Wardle Architects.
While the move to a digital format has come about because of COVID-19 and social distancing restrictions, Tasmanian Chapter President Shamus Mulcahy says the virtual event is evidence of the architecture profession’s ability to adapt quickly to change.
“There’s no doubt that the world looks very different to when we started planning this year’s awards program, but I’m so pleased we’ve been able to pivot to a digital presentation. A truly incredible array of architecture has been completed over the last twelve months in Tasmania, and it would be remiss of us not to celebrate the outstanding achievements of our members and the way architecture shapes the past and future of our wonderful state,” he said.
“We know it’s a tough time for Tasmanians and for many of our members. Producing a professional and engaging awards program that celebrates and promotes quality architecture in Tasmania is one of the positive ways we’re supporting our members and reaching out to the community during this uncertain time.”
“A digital awards event is a whole new experience, and it will be exciting to see architectural firms, students, academics, builders, planners, suppliers, partners, government agencies, and family and friends meeting virtually in Tasmania and beyond to be part of this reimagined awards event for 2020.”
Live streams for all the Institute’s Chapter Awards will, for the first time, be open to members and the public free of charge. The digital presentations will cross live to the winners, and architects, sponsors, jury members and the wider built environment community across the country are invited to tune in and enjoy the live events.
Projects recognised as Architecture Award winners in each category will progress to the National Architecture Awards to be judged against the very best architectural works in the country. Tasmanian Chapter winners are selected by independent juries and will be announced at a digital awards ceremony on 12 June 2020 at 8 pm via https://www.youtube.com/user/AusArchitects.
The Future Feeders dinner boxes are produced by Chloe Proud (Proud Juice Press and Oddfellows Hobart) and her team who have been working hard to find ways to support the hospitality industry. Future Feeders is a Tasmanian alliance of food and drink professionals, supporting producers and employees and pursuing education on provenance. Their goals are to unite like-minded businesses and their local supply chain to get through these challenging times, and to pave a more sustainable future for our community. Each Future Feeders dinner box is designed to cater for two people and features:
• Small Island Pinot Noir // small batch award winning pinot noir from Saltwater River;
• Native Tasmanian mulled wine pack // DIY spice packs for mulled wine with native pepperberry, kunzia and wildflowers;
• Handmade tortellini filled with Tasmanian rabbit and pine mushroom filling // fresh ricotta and nettle vegetarian option;
• Oddfellows fig leaf infused martini;
• Gluten-free tiramisu made with Straight Up Roasters coffee;
• Nutpatch handmade chocolates.
