How to create a chef-approved kitchen at home

The term ‘foodie’ is a relatively new word, but an old concept. ‘Foodie’ was coined by Ann Barr and Paul Levy when they released The Official Foodie Handbook in the 1980s, but foodie culture has always been present in Australia. From barbecues and bake sales to cooking shows and shopping channels spruiking the latest appliance, food has always been at the heart of our social culture. Naturally, as our fascination with food and dining has grown, so too has our desire to create beautiful kitchens that function as an entertainer’s paradise.

In order to create a culinary dream, one must have a functional kitchen layout and the best appliances integrated into it. Fortunately, Elissa Neufeld, head of design and production at Coastal Kitchens and Bathrooms, and Cassandra Young, head cooking demonstrator at Asko Appliances, have some expert advice for renovators and builders alike.

The varieties of kitchen layouts are many and varied, the most popular styles being galley, u-shape, island, L-shape, straight-line and peninsula kitchens. “A U-Shaped kitchen is a great layout for multiple cooks, or for someone who has a lot on the go at once,“ says Elissa. “There’s generally more bench space in a U-shape kitchen and you can often achieve a similar ‘social’ feel as a layout with an island – in my experience, most foodies enjoy being social while they cook!”

Stone and marble benchtops may be the trend du jour, but for those who prefer longevity and functionality over pure aesthetics, stainless steel is the ticket. “Stainless steel is an easy-to-use benchtop for people who love to cook. It’s almost indestructible, there’s no need for a chopping board, it can generally take the heat off a pan straight out of the oven, and it’s easy to keep clean,” says Elissa. However, for those who simply cannot sacrifice the look of stone, Elissa has an alternative recommendation. 

“Stainless steel can be a cold finish and not for everyone. In that case, reconstituted stone is similarly durable and stain resistant, but you will be using a chopping board and definitely will not be able to drop hot pans directly on the service,” says Elissa. “An elegant way to finish the kitchen off is to run the stone up as the splashback so there are no grout lines to keep clean. It also showcases the beautiful character of the stone.”

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Functionality and useability are integral to the success of any kitchen design. As such, the ergonomic placement of key appliances is key. “The fridge should be in a position that’s accessible, but on the perimeter of the kitchen so traffic through the kitchen is reduced. I also like to have a bin drawer to sink to dishwasher run – It’s ideal for scraping food scraps into the bin, rinsing and stacking in the dishwasher with as little effort as possible,” says Elissa. 

“When it comes to storage, Elissa recommends integrating as many drawers as possible. “Drawers hold more than a regular cabinet and make access much easier. I recommend Blum runner systems, the drawers have a huge weight capacity of 65kg, so you can fill them with your pots and pans without worrying about the runner systems sagging.”

Spatial planning is a little more technical and will require knowledge of where you plan to integrate appliances and the safety requirements of your cooktops. “Ideally, it’s preferable to have about 1200mm between the back run and island bench, providing plenty of space to open drawers or the dishwasher and still be able to get around it,” says Elissa. 

“The overhead cabinetry is determined by the cooktop’s manufacturer's specifications. For example, most gas cooktops need a clearance of 650mm from the top of the trivet to the overhead cabinetry. Something to think about is handle protrusion – I recommend selecting your handles before site measure to ensure the protrusion of your handles doesn’t interfere with the function of a door, as this is very frustrating.”

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As head cooking demonstrator as Asko, Cassandra has had plenty of time and experience to work out exactly what appliances are essential for a cooking enthusiast's kitchen. At the top of your list should be a refrigerator and dishwasher, a great cooktop, range hood and oven, followed closely by warming and vacuum drawers.

“The Duo Fusion cooktop featuring induction and volcano wok burner is my preference. The induction supplies the flexibility needed to bridge zones together for teppanyaki or griddle plate cooking. The volcano burner has a unique brass burner with drilled holes on a 22-degree angle giving you a conical flame, which means the heat source is concentrated on the base of the wok,” says Cassandra. “The Asko Elements 5-in-1 oven is not only a full steam and traditional oven, but we have now incorporated a microwave into the appliance, giving you the ability to combi-microwave cook for very fast cooking results.” Cassandra suggests a concealed rangehood as its integrated nature facilitates a seamless kitchen appearance and prefers models with durable brushless motors for maximum performance. 

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“The Asko warming drawer is so versatile. Not only can it warm cups and plates, but you can also use it to slow cook, dehydrate and prove dough,” says Cassandra. “The vacuum drawer is all about food preservation by removing air and sealing all foods and liquids. This process doesn’t allow for any bacteria to grow, so all sealed foods will last three to four times longer.”

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