Kitchen Checklist |
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Over the past few decades the kitchen has evolved more than any other room in the home. It has become a multi-tasking environment that’s part food preparation and consumption area and part communal space for everything from homework and hobbies to hosting dinner parties.
Kitchens truly are the hub of the home and the best kitchens are those that meet the particular needs of their owners. Serious cooks will want a vastly different set-up from those who simply eat to survive and the kitchen for a busy family will barely resemble that of a professional couple without children. In fact, in some major American cities now there is even a trend for designing new homes without full kitchens because eating out is an everyday occurrence.
 Here in New Zealand, though, we love a good kitchen. Because it’s a room we use to the full, art and other decorative features are finding their way into a once sterile environment and, for some, appliances are becoming investment pieces. Such kitchens can be standouts, but they shouldn’t stand apart from the style of your home. Says Simon Clowes, Northland sales manager for Kitchens by Pat Gavin: “Whether it’s a renovation or a rebuild, a kitchen needs to fit in well with the flow of the rest of the house.” Just as satisfying as a well-stocked pantry, a well-equipped kitchen will ensure it fulfills the needs of its owners for years to come. Market leaders are always looking at new technologies and it’s impossible to list all the exceptional products out there. Rather, here are some of the most important aspects to consider when planning a delicious new kitchen.
Appliances
Good-quality, good-looking appliances will enhance any kitchen. Many appliances are a statement in themselves. Chunky stoves and fridges have been replaced by a far more streamlined look. Modern, space-saving designs mean that they can now be installed flush with cabinets and benchtops. And homeowners still look to integrated appliances for a seamless look.
Corn and Courgette Fritters with Avocado Salsa
You can add a rasher or two of bacon on the side to turn this dish into a café-style brunch feast.
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410g can whole kernel corn
1 small courgette, grated
1 egg
¾ cup self-raising flour
Salt and freshly ground pepper
Oil for frying
Salsa:
1 avocado, diced
1 spring onion, finely sliced
2 tablespoons sweet chilli sauce |
Tip contents of the corn can (including the liquid) into a bowl. Add the courgette, egg, flour and salt and pepper and mix with a fork until just combined. Fry spoonfuls in oil over moderate-high heat until puffed and golden on both sides. Serve topped with salsa, made by gently combining avocado, spring onion and chilli sauce. Serves 4. |
Flooring
In such a high-traffic area flooring must be durable. And, as in the rest of the space, it should suit your way of living. Tiles remain the most popular option and are available in a wide variety of colours, styles and
sizes, which provides plenty of freedom of choice. Stone, marble and concrete are incredibly durable but, as with benchtops, these materials do require constant maintenance with special sealants. And don’t forget underfloor heating for cold surfaces.
Wood still attracts people with its timeless quality and warmth. There’s nothing like the real thing but hardwood also requires regular care. Laminate flooring is a more affordable option. It looks like hard wood but is far easier to maintain. The most inexpensive option is vinyl: it’s easy to install and easy to clean, which is particularly useful if there are children in the house.
Rocky Road Sauce
There are really no rules about what you mix into this chocolate sauce. We have provided a list of ingredients but you can use fruit puffs instead of marshmallows if you like and any nut, or a mixture. Be generous with the additions to create a glorious, chunky confection.
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200g dark chocolate
¾ cup cream
Splash of liqueur, eg Frangelico
(optional)
1 cup marshmallows
¾ cup glacé cherries
½ cup coarsely chopped nuts,
eg pecans, hazelnuts, macadamias |
Break the chocolate into squares and place in a heavy-based saucepan with the cream. Stir over a low heat until melted and combined. Allow to cool a little then stir in the liqueur, marshmallows, cherries and nuts. Serve over ice cream in parfait glasses, garnished with extra cherries or marshmallows. Makes about 3 cups.
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Colour
Light colours, particularly white, dominate kitchen design and it’s a trend that is likely to continue, according to Auckland kitchen architect Toni Roberts, largely because of its timeless quality. Dramatic black, however, is finding its way into more kitchens and bold souls opt for bold colours. Try not to be driven too much by fashion when it comes to colour and keep your experiments to painted surfaces – they’re cheaper to change than appliances, benchtops or floors.
Benchtops
Granite and marble remain the aspirational materials of choice for work surfaces but composite stones are gaining popularity because of their many colour and texture options, their superior stain, scratch and chip resistance and the fact that they’re almost maintenance free. But let’s not forget hardworking stainless steel, cheerful coloured laminates, the newly cool Corian and wood in all its guises, both solid and ply.
Savoury Cheese Ball
This is retro party food at its best. Use firm cream cheese, not the spreadable variety, otherwise the mixture won’t be firm enough to hold its shape.
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250g cream cheese
½ cup grated tasty cheddar
2 pickled gherkins, finely chopped
1 tablespoon chopped parsley
1 dessertspoon sherry
1 dessertspoon tomato sauce
2 teaspoons onion stock powder
70g packet chopped nuts |
Place all ingredients except nuts in a bowl and work together with a wooden spoon until well combined. Cover and chill for 1 hour then form the mixture into a ball and roll it in nuts to coat. Keep chilled. Serve with crackers (Arnott’s Harvest Wheat are a good match). Serves 6-8
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Small appliances, cookware and more
New Zealand consumers are getting more knowledgeable about kitchen appliances, which means far more unusual items are finding their way into our homes. “Only a few years ago the most exotic speciality piece found in a domestic kitchen was the wok,” says Jesper Brund, general manager for Scanpan Asia Pacific. Now it’s not uncommon to find items such as paella pans and tagines sharing drawer space with pizza tins and ice cream-makers.
For cookware the rule of thumb is that the better the quality, the longer it will last. Copper is the ultimate in cookware for its beautiful looks and unmatched heat conductivity but it can be mean to keep clean. Some of the new generation non-stick cookware lasts much longer than earlier examples. Remember to match pot to stove: induction hobs, for instance, have special needs. And, whether it’s a pan or a food processor, buy the best you can afford. If budget constraints get in the way of the dream, Mary-Jane Mumford, sales director at Milly’s Kitchen Shop in Auckland, recommends buying one superior quality item (the most useful) and then gradually building a collection as time and money permit.
Islands
Kitchen islands have replaced the table as a gathering point in the home and are now often the focal point of the kitchen. At its most basic an island provides additional work space. Add wheels and you’ll find you can rearrange the space to suit the number of willing galley slaves. A modern multi-level island can be an elaborate kitchen within a kitchen, incorporating food preparation and eating areas, a stovetop, wine racks, bookshelves, a sink, even a fridge.
Blueberry Yoghurt Smoothie
Even non-soy drinkers will enjoy this delicious, healthy breakfast. Other frozen berries can be used but avoid raspberries if you don’t like the texture of seeds.
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1 ripe banana, chilled overnight
1⁄³ cup frozen blueberries (unthawed)
150g pottle yoghurt (berry, apricot
or custard-style)
1½ cups vanilla-flavoured soy milk |
Peel the banana, break it into chunks and place in a blender with the remaining ingredients. Process until smooth, pour into glasses and serve. Serves 2
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Lighting
Kitchen lighting can be separated into two types – task and ambient. Task lighting highlights work areas; ambient lighting creates a mood. You may see your kitchen as just another part of the home but don’t forget that this is one place you need useful lighting for the work at hand – preparing and cooking food.
With so many options available, it’s not easy to ensure that everything fits together seamlessly. Whether you opt to go it alone or enlist the services of a kitchen designer or architect, keep in mind that the end goal is to create a space that is both functional and attractive. A kitchen needs to brighten your life while it simplifies it.
STOCKISTS:
ECC Lighting & Living (09) 638 8036
Eon Design (09) 368 4860
FL Bone & Son (09) 631 0366
In Residence (09) 529 1222
Italy and Kitchens (09) 529 4106
Jacobsen Creative Surfaces (09) 522 5560
Kitchens by Design (09) 379 3084
Kitchens by Pat Gavin 0800 728 428
Mal Corboy Design (09) 528 4100
Milly’s Kitchen Shop 0800 200 123
RH King & Sons (09) 845 2936
Scanpan Asia Pacific 0800 435 000
Southern Concepts (09) 294 9266
Stone Warehouse (09) 415 0715
The Homestore 0800 843 4663
The Studio of Tableware (09) 638 8082
Tile Warehouse 0800 289 845
Tim Dorrington Architects (09) 361 6688
Toni Roberts Design (09) 444 6383
Villa Homes/Villa Kitchens 0800 120 124
Story: Kerry Englebrecht & Sally Butters
Photographs: Kevin Emirali
Stylist: Anna Church & Penny Lewis
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