PRAC­TI­CAL MAGIC

De­sign­ing your new kitchen? No mat­ter what out­come you have in mind, fol­low­ing these sim­ple steps will make your dream a re­al­ity

Real Living (Australia) - - CONTENTS - meet the mak­ers This strik­ing space fea­tures Can­tilever’s “Tableau” tai­lored kitchen sys­tem which was de­signed in col­lab­o­ra­tion with De­signOf­fice. Can­tilever­in­te­ri­ors.com; De­signof­fice.com.au

SO, YOU’RE DE­SIGN­ING A NEW KITCHEN, and you’ve got loads of ideas. Now it’s time to make some big de­ci­sions which will help you nail the lay­out and turn your dream space into a re­al­ity. Travis Dean, di­rec­tor of Can­tilever In­te­ri­ors, says it’s im­por­tant to de­fine your val­ues. Is there a fixed bud­get? Do you plan on grow­ing your fam­ily? Is en­vi­ron­men­tal im­pact an is­sue? This will help guide your choices and re­sult in the out­come you have in mind. “We al­ways design to meet func­tion first,” Travis says. This means scop­ing out ex­ist­ing light sources, liv­ing zones and path­ways to make ef­fi­cient use of space. From there, take these three points into ac­count.

1. TAI­LOR TO YOUR COOK­ING STYLE Think about how you use your kitchen. If you pre­pare din­ner for a big fam­ily or reg­u­larly whip up feasts for friends, a 90cm oven and cook­top is for you. If you cook small, sim­ple meals, you might opt for a com­pact hob and spend more on stun­ning tap­ware. Make cof­fee and toast daily? An ap­pli­ance cup­board will keep your bench free of clut­ter. Add pow­er­points where you want to use a blen­der or mi­crowave.

2. MIND YOUR MEA­SURE­MENTS Plan­ning should re­volve around one main rule: the “work tri­an­gle”. Po­si­tion your fridge, sink and cook­top in the cen­tre within a few steps of each other so move­ment be­tween each el­e­ment is con­tained yet fluid. “Kitchens are about func­tion and flow,” says Mark Simp­son, di­rec­tor of De­signOf­fice. For ad­e­quate prep space, you’ll need 30cm to 60cm of bench space ei­ther side of the sink and oven, or at least 90cm on one side of your stove­top if there’s no other room for food prep. If you have an is­land, leave at least 1.5m be­tween it and your coun­ters to ac­com­mo­date foot traf­fic. En­sure the fridge isn’t di­rectly op­po­site your sink – this high-use area can get crowded.

3. DON’T FOR­GET STOR­AGE! “There is of­ten lots of wasted or in­ac­ces­si­ble space in kitchens,” Mark says. The key is tai­lor­ing the size of your drawers to fit what they’ll need to ac­com­mo­date, such as the bin, bags and large pots and pans. He adds, open shelv­ing will func­tion as a dis­play and an easy-to-reach place for the things you use fre­quently. To cre­ate more stor­age space in a com­pact kitchen, build shelv­ing up the walls, at­tach hooks on the backs of doors and run a long rail above your bench­top to hang utensils.

A well-lit bench­top is cru­cial. Choose a range­hood with lights and in­stall down­lights or strip light­ing in over­head cab­i­nets. Sub­tle yet strong Cho­sen for their prac­ti­cal­ity and pal­ette, the warmth of the Amer­i­can Oak drawers per­fectly com­ple­ment the curved stain­less-steel bench­top.

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