Go­ing back to the fu­ture

A new kitchen takes its cues from its de­sign her­itage, writes Robyn Wil­lis

The Daily Telegraph (Sydney) - Home - - MAKEOVER - Robyn.wil­lis@news.com.au Pic­tures Styling

Any­one who ap­pre­ci­ates older houses will un­der­stand the dilemma that faced the own­ers of this mid-cen­tury home. On the one hand, they loved the look of their 1950s kitchen but on the other, the old bench­tops were too nar­row and the cup­board space was al­most un­us­able, with doors that stuck and lots of wasted space.

In ad­di­tion, the wall-mounted shelv­ing was woe­fully in­ad­e­quate for their needs and there was lit­tle con­nec­tion with the din­ing space in the room be­yond.

Blast from the past

While some might have opted for an ul­tra modern, sleek workspace, the own­ers were keen to re­tain the mid cen­tury vibe while adding some much-needed style and im­proved func­tion­al­ity.

They called in Can­tilever In­te­ri­ors to ease the tran­si­tion. Given di­rec­tors Travis Dean and Charlie Wilde are both fans of this de­sign era, they were the ideal choice.

Rather than sink­ing their bud­get into mov­ing ser­vices such as the sink and the oven, the own­ers opted to work with the ex­ist­ing lay­out as much as pos­si­ble.

With new cup­board car­casses in place, this al­lowed them to fo­cus their spend­ing on fit­tings and fin­ishes, which in­cluded a mix of black­butt ve­neer and white two-pack polyurethane for the cab­i­netry with stone bench­tops. White mar­ble splash­backs and cus­tom-made tim­ber han­dles com­plete the qui­etly stylish look.

Pick and mix

Mix­ing the ma­te­ri­als gives the kitchen a slightly un­fit­ted look, in keep­ing with the age of the house.

While stor­age has been care­fully con­sid­ered — in­clud­ing a fully in­te­grated fridge and pull-out pantry — some open shelv­ing has been re­tained, both in the kitchen and the din­ing space be­yond, al­low­ing easy ac­cess to of­ten-used glass­ware and dis­play for dec­o­ra­tive ce­ram­ics.

In­deed, ex­pand­ing the orig­i­nal servery win­dow has trans­formed the kitchen, al­low­ing a di­rect con­nec­tion to the din­ing room, which has also been fit­ted out with black­butt ve­neer, mak­ing the space feel larger.

Plea­sure cook­ing

While the fin­ished kitchen looks beau­ti­ful, it has also be­come a plea­sure to use.

An ex­am­ple of Can­tilever In­te­ri­ors’ K2 sys­tem, which pro­vides ex­ten­sive de­sign flex­i­bil­ity, the tired old cab­i­netry has made way for soft-close draw­ers, lift-up doors and cor­ner cup­board sys­tems to make the most of the avail­able stor­age space.

Deeper bench­tops make for more prac­ti­cal food prepa­ra­tion ar­eas while a stream­lined dou­ble sink with in­te­grated chop­ping board po­si­tioned near a sep­a­rate cook­top and oven main­tains an easy work tri­an­gle.

Can­tilever In­te­ri­ors han­dled the whole process from the de­sign and con­struc­tion of the kitchen and din­ing space through to the in­stal­la­tion.

The to­tal cost for the de­sign, man­u­fac­ture and con­struc­tion was $45,000 with an ad­di­tional $20,000 for the mar­ble used for the splash­back and bench­tops.

The new servery win­dow from the kitchen to the din­ing room is a nod to mid­cen­tury de­sign.

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