Latest News

  • G&W at Zivic Show, Pucci International NYC

    One of our fire extinguisher concepts, featuring concrete, steel and leather will be on show in Zivic's opening at Pucci International this week.

    Thursday the 30th of October in NYC, 44 W level 9 + penthouse 18th street at 6:30pm 

    Melora Cregar, who played cello for Nirvana on the European leg of the In Utero world tour will be performing.

    Zivic's surreal coal sculptures never fail to inspire. 

    RSVP to

    All welcome!


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  • Meet The Crew: Cam's favourite things


    Cam Gerlach, the outdoorsman with a steady hand on the drill and an eagle eye for detail. Cam has been crafting in the G&W workshop for about a year. Appreciator of honest materials and a simplicity enthusiast. Smiling since ’96.

    Always a pleasure to be around this champ!


    We asked him a few of his favorite things...

    Navy Blue

    Song in the workshop:
    Ever changing but when 50 Cent and The Game come on with “Hate It Or Love It” I can’t help but drop what I’m doing and sing along.

    Router, because it’s not a table without a hole for a cable


    Thing you’ve made at G&W:
    The prototype shelves for the Thanks Warehouse.


    Wild animal:
    Komodo Dragon, have you seen those things?!



    Tree species:

    Dacrydium cupressinum



    Fish species:

    Rainbow Trout, the only fish I know how to wrangle



    Meal at Smoko:

    Can’t beat John’s home made Bacon and Egg Pie –
    What you’ll need:
    4 sheets pre-rolled flaky puff pastry
    6 rashers bacon, roughly chopped
    8-10 eggs
    ½ - ¾ cup Wattie’s Frozen Peas
    1 egg, beaten, or milk
    His Method:
    1 Preheat oven to 200°C. Lightly grease a 24 x 20-cm ovenproof dish.
    2 Use 2 sheets of pastry to line the base and sides of the dish. Layer the dish with half the bacon and break eggs on top, breaking the egg yolks if desired. Season with pepper before sprinkling over the peas and the remaining bacon.
    3 Brush the edges where the pastry will join with beaten egg or milk. Lay the remaining pastry over the top and seal the edges. Brush the pie top with beaten egg or milk and make a slit in the top to allow the steam to escape.
    4 Bake in the preheated oven for 35-40 minutes.
    Tips from the man himself:
    Instead of joining the pastry, sit 2 sheets of pastry on a lightly floured board, one on top of the other, and with a rolling pin roll out until you get the desired size.



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