Inspired by the macadamia nut shell’s natural state, the exterior is a smooth satin finish – hand rubbed with macadamia oil, whilst the inside is polished to a mirror gloss finish.
‘Husque’ was created by Brisbane based product designer and winner of the 2003 Memento Prize for Best Entry (Brisbane Lord Mayors Awards), Marc Harrison.
The Australian macadamia kernels are removed and the discarded shells are milled into fine particles. These are then melded with a polymer to create a dense, mouldable appearance. Each item is hand finished by mirror polishing the coloured glaze and hand rubbing with macadamia oil.
The Husque Bowls dimensions are H 8 x D 17 x L 21cm.
In appearance, this product is akin to ‘Bakelite’ from the 1930s, the semi translucent colour holds fine speckles of macadamia shell, sometimes you are lucky enough to see a cream spot from the top of the nut.
The macadamia nut is native to the East Coast of Australia, and has been known to Indigenous Australians as Bauple Nut, Burrawang and Kindal Kindal. Its common name, Macadamia, was given by botanist Ferdinand Von Muller in 1857 after Dr John Macadams who was the secretary of the Victorian Philosophic Institute.
To pay homage to the place of origin, ‘Husque’ is derived from the word ‘husk’, replacing the ‘k’ with ‘que’ to include the first three letters of Queensland.
– Only use with cold foods
– Not dishwasher safe
– Clean with warm, soapy water
– To maintain finish, polish with macadamia or olive oil on a soft cloth