TA L K B A C K

NZ House & Garden - - TALKBACK -

Thank you, Den­nis Wal­ton, for say­ing you are not a fan of the open-plan kitchen ( The Cu­ra­tor’s Eye, April). I have al­ways wanted my own pri­vate kitchen, like the ones my aun­ties had in their ru­ral homes. When I vis­ited for morn­ing or af­ter­noon tea, I knew that hours had been spent in their small (and, by to­day’s stan­dards, in­ad­e­quate) kitchens, pre­par­ing sponges, scones, slices and bis­cuits. Mean­while, out in the main dining room the ta­ble was laid with a spe­cial cloth and all the para­pher­na­lia. I read that one of the rea­sons that the kitchen be­came an “open stage” was so that the big ticket items (fridge, ovens, cof­fee ma­chines, dish­wash­ers etc) could be viewed by guests. Hur­rah for all that stuff… but I do en­joy the pri­vacy and in­ti­macy of my kitchen and don’t need an au­di­ence to watch me cre­ate. Janette Bil­ton, Whangarei In­spired by the images in your mag­a­zine, I boldly wall­pa­pered three walls in our con­ser­va­tory and was thrilled with the re­sult. Our two cats also love it and have snaf­fled the best seats. (Yes, dirty paws on the cream cush­ions!) As you com­mented in your piece about in­dul­gent own­ers (De­tail of the Month, April)… it must be love. Shona Tupe, Napier

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