Suzanne Dale

HOME Magazine NZ - - Contributors -

Writ­ing about food, re­on­va­t­ing kitchens and cook­ing in her own, the writer lends many skills to our kitchen pages (p.146).

You’ve writ­ten your first kitchen pages for us this is­sue. Was there some­thing that tied them all to­gether?

Yes, good plan­ning! Be­cause they are all new kitchens, each has been tai­lor-made to meet the life­styles of the cur­rent home­own­ers. Also, tex­ture and nat­u­ral ma­te­ri­als have been care­fully used in rooms, which were de­signed to read al­most as pieces of fur­ni­ture – some­thing a cou­ple of the ar­chi­tects them­selves noted. There is lots of tim­ber, mar­ble and brick, for in­stance, pro­vid­ing in­ter­est, warmth and de­tail in oth­er­wise clean spa­ces.

Tell us about your own kitchen.

We live in a 1915 ter­race house and our kitchen is one that has evolved over time. The floor is matai, the walls are ex­posed brick and painted tongue and groove. We moved in seven years ago, re­placed the tiny pantry with a much more ser­vice­able one, chis­elled away at brick to ac­com­mo­date a larger fridge and pulled out the orig­i­nal coal range so we could fit in a big sec­ond oven. It's a small room but we think it's cute and it works for the two of us cook­ing there most nights. There's an is­land bench that pro­vides ex­tra workspace but it be­comes more of a hin­drance when friends come for din­ner – I try to steer them into the ad­join­ing din­ing room but in­vari­ably they won't budge. The cooks are forced to suck in and dance around them.

What else are you work­ing on at the mo­ment?

Much of my week is spent work­ing as a con­trib­u­tor to a weekly news­pa­per food mag­a­zine – I never seem to be able to es­cape the kitchen. That and writ­ing free­lance life­style sto­ries – but al­ways af­ter a walk and a leisurely break­fast.

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