Too often people under estimate the importance of their kitchen design and layout. Your kitchen should be practical employing smart design to maximise functionality and make effective use of available light and space. Initial considerations:

Work out what you don't like about your existing kitchen - lack of light, bench space or power outlets, a single sink, a difficult-to-clean stovetop. Attempt to iron out those problems in the new design.

Identify who are the primary users of your kitchen.

Don't feel overwhelmed by your existing configuration. Often pipes, gas lines electrics, walls and windows can be repositioned with less effort than you'd expect.

If clever design can't solve your space problems consider expanding your kitchen via a buffet-style breakfast bar or island bench.

Start a clipping file: cut and tear pages from kitchen and bathroom magazines, interior design and decorating brochures and books

Have a clear budget in mind for your kitchen

LAYOUT AND TRAFFIC

Plan your kitchen considering the natural pattern of movement in your home. Allow a comfortable distance between each of the kitchen's functions: storage, cooking, workspace, waste handling and washing up.

Position sink, fridge and cook top so they form a 'work triangle'. The oven (or hotplate), sink and refrigerator should be no more than 7m apart in total and should be in the shape of a triangle. Note that left- or right-handedness affects layout: for a good right-handed flow, position in this order (R to L): dishwasher/dish drainer/sink, workspace, cooking unit, utility storage.

Position the sink, drainage and dishwasher first. This will comprise the biggest single unit in your kitchen.

Sinks are usually placed against an outside wall under a window for convenient drainage and good natural lighting.

The dishwasher should be close to the crockery and cutlery. It should also be away from doorways and stove, so it can be loaded easily.

Locate the food preparation areas between the stove and the sink.

Ensure appliances, sinks, bench tops and cabinetry all fit, accounting for the 'sweep' of doors and opening drawers and allowing for normal movement.

Allow 200mm clearance from the wall adjacent to the hinge of a fridge door and if installing a wall oven, allow 200mm from any adjacent wall for elbow clearance.

A minimum of 1200mm is required between combinations in a double-sided kitchen so two people can work comfortably without getting in each other's way.

The same distance is recommended between kitchen unit and dining table so that a person can sit comfortably at the table while another works by the kitchen counter.

If you're gutting your kitchen, consider installing extra power points at the time, as it is very expensive to get new ones put in when all the other work has been completed.

WORK SURFACES AND LANDING SPACE

Provide ample work surfaces in key areas: next to the refrigerator and oven; on both sides of the cook top and sink.

For safety and efficiency, allow adequate bench space for preparation (800-1400mm between sink and hotplates, 300mm at each side of the cook top) and serving (300mm for two plates, double for four); and at least 450mm set-down next to the fridge, pantry and wall oven. The recommended countertop depth is 600mm.

Consider setting benches at varying heights to accommodate different tasks and users e.g. children

Avoid positioning a workspace or cooking unit in a corner. If necessary allow at least 300mm from the inside corner of the benchtop.

WHY SHOULD THE INSIDE OF YOUR KITCHEN BE ANY LESS PERFECT THAN THE OUTSIDE?

With the ORGA-LINE system, Blum offers an adjustable inner dividing system for your drawers and pull-outs that sets new benchmarks with regards to intelligent design, flexibility, beauty and quality. Updating and refining this system is a continuous process.

Check out some of the new products and applications that will make your kitchen activities that much easier.

KNIFE HOLDER

Now knives have their own place in the drawer thanks to the ORGA-LINE knife holder. An adjustable handle support provides secure storage even for large, heavy knives. It can store up to nine knives of different sizes.

SPICE HOLDER

The ORGA-LINE spice holder securely stores both small and large containers - all within easy reach. The spice holder's easy carry handle makes it easy to remove and place anywhere it's needed. The base of the spice holder is made from high-quality stainless steel so that it is easy to clean and dishwasher-safe.

BOTTLES / CUTTING BOARDS

Bottles and cutting boards of all sizes are stored securely and at the ready in this combination pull-out Cross dividers provide a secure hold and easy access. The stainless steel holders in the bottle pull-outs are also very easy to clean.

KITCHEN STORAGE SOLUTIONS

You don't have to be an organized person to have an organized kitchen. The right hardware, space planning, and kitchen accessories can do most of the work for you.

Spend time thinking about how you use your kitchen and what space and storage needs you have. With a little planning now, you won't have to think twice about where to find the ice tongs or the corkscrew. Consider everything that's currently in your kitchen and work with your designer the most convenient and ergonomic place to put it in your new kitchen. Note on your new-kitchen blueprint what you plan to store in each cabinet and drawer.

When it comes to storage, take advantage of every corner of your kitchen, from cabinetry and countertops to walls and islands. Once you know what you're working with, read through our storage tips to learn easy ways to turn a cluttered space into a smart kitchen.

Don't be content with just basic standard cupboards and draws for your storage requirements. Check out the growing number of options for how to make drawers give you more storage space. They're being used now to store plates, pots and pans, and snacks-and replacing base cabinet shelving in many instances.

And remember that the standard dimensions for kitchen cabinets are becoming less and less so. Find out from your kitchen designer or cabinetmaker how much you can push it. Maybe you can add 15cm of storage to your base cabinets making them. Or you could make your upper cabinets a taller than the standard.

Keep aesthetics in mind. To avoid turning your kitchen into an overwhelming collection of floor-to-ceiling cabinetry, add some contrast. Screened or frosted cabinet doors hide clutter while breaking up the monotony of wood. You may want to consider open shelving. Or, stick with three walls of closed cabinetry but opt for an open floor plan-let the fourth wall open into an adjacent living or dining room. The options are endless.

Here are just a few kitchen storage solutions you may wish to consider:

SHELVES

Look at different interior shelving options for easy-access in hard-to reach places including:

Pullout wire baskets

Swing Pullout shelves

Turn an awkward corner into a valuable storage spot with a lazy Susan. Many shelving manufacturers offer accessories to make access even easier, like pie-shaped bins and slideouts.

BASKETS

Add visual depth and interest with pullout wire baskets. These are great for the pantry and getting to hard to reach places

BINS

Make cleanup a breeze with pullout trash and recycling bins or even a counter top bin.

DRAWERS

Use dividers and Blum orgaline kits for great organization and simplified retrieval:

Cutlery/Utensil storage

Spice drawers & trays

Crockery Storage

Cutting knife dividers and security

Pots, containers and lids storage

Consumables and bottle storage

Odds and ends storage e.g. pencils and scissors

Consider using drawers instead of shelving for your base cabinets.

Don't equate drawer storage only with cabinetry. Many appliances, including refrigerators, wine chillers, and dishwashers, now come as drawer units. Store milk and juice next to your breakfast nook or place frequently used items in a refrigerator drawer beneath your workspace.

Keep what you use where you use it. A large drawer under a cook top is an ideal place for pots and pans.

PANTRIES

Buy in bulk and store with ease with a pantry unit, complete with your choice of shelving:

Spice drawers & trays

Fixed shelf pantry

Pullout pantry

Foldout pantry

Rollout pantry

ISLANDS

Storage space doesn't have to be along your kitchen's perimeter-or even built-in. Islands have become an increasingly essential workspace, while freestanding pieces like hutches and armoires are quickly finding their way into the kitchen, adding visual interest and enhancing the room's style with antique charm.

Don't overlook their value of good storage. An organized kitchen is one that puts what you use where you use it. If you use your island for food prep, installing a cutting board, cutlery drawer, small sink, or trash drawer will save you valuable time. Similarly, locate pots and pans, pot holders, or serving platters on and in cooking islands.

Your options for storage solutions include:

Place your cooktop on your island, freeing up the wall space formerly taken up by the ventilation unit.

Consider installing a microwave in your island-they can eat up your countertop space.

BENCHTOPS

When it comes to countertops, organization tows a fine line. Though clutter can make food preparation difficult, completely bare countertops are often impractical. Don't get rid of everything-storing frequently used small appliances can turn into a daily headache.

Your options for storage solutions include:

Mount narrow shelf along the backsplash to store small, frequently used items like spices or timers.

Opt for appliance garages to store toasters and blenders out of sight, or keep them in a corner or along the wall.

Select a butcher block area with a cutout hole. Locate a trash container underneath to quickly discard scraps.

Store spoons and stirrers in a ceramic crock on your counter for easy access.

Install a pullout cutting board in an opening just below the countertop to maximize workspace.

Want utterly bare countertops? Make sure you have the correct drawer storage as a substitute for countertop placement (i.e. a place for knives near your cutting board).

WALLS & SPLASHBACKS

Don't ignore your splashback space-use it creatively, and you'll find yourself with creative and stylish storage solutions.

Your options for storage solutions include:

Mount a cookbook holder to your wall to keep recipes at eye level-and away from counters filled with bowls and ingredients.

Make overflowing drawers a thing of the past with a splash back storage system, perfect for hanging cooking utensils.

Hang a pot rack over your island or install one on your wall-just make sure your pots and pans are near your cooking space.

A decorative wine rack can add a gourmet flair to your wall, but make sure the wine doesn't sit for too long.

OUTDOOR KITCHENS

The great Australian love affair with outdoor entertaining shows no sign of waning. If anything, it's growing stronger - and more passionate - with each passing year.

Our long summer days and warm nights are ideal for outdoor entertaining - whether it's a party with family and friends, or the simple pleasure of grilling a couple of juicy steaks after a hard day's work.

Outdoor kitchens completely eliminate the need to run back and forth from the kitchen when preparing meals outdoors. The outdoor kitchen can incorporate the same fittings and finishes as an indoor kitchen, or you can opt for purpose-built products. Your options are endless, it can be built with storage cupboards, fully plumbed running water, electricity, gas or electric cook tops, built in barbeques, fridges, range hoods, dishwashers, deep fryers, pizza ovens, coffee machines and even beer taps.

It's important that your outdoor kitchen supports your outdoor lifestyle and therefore the highest quality materials and construction methods are required. Quality, weather resistant cabinets and accessories are a must and they ensure your cooking environment stays naturally durable, functional and beautiful.

Outdoor kitchens range in price from $4000 to $15000 depending on your requirements. While the BBQ grill and counter space for preparing food are essential, a refrigerator and sink may not be. But including them can boost the value of your home by helping your outdoor kitchen qualify as a second kitchen. By simply knowing, for example, the number of family and friends you would entertain at an average barbecue and what style of cooking you like you can start to build a picture of how elaborate your outdoor kitchen needs to be.

An outdoor kitchen is all you need to transform your backyard into a year round living space for food, friends, family and fun.

Contact the team here at Interiors By Darren James today to discuss your new outdoor kitchen.

KITCHEN TRENDS - WHAT'S NEW IN HUBS & HOBS

Reprinted with kind permission from HIA and HIA's Housing magazine, Issue Sep 2004

shiver me timbers benchtops The kitchen and bathroom sector continues to be one of the most significant spending areas within the housing industry. Kitchens have become lifestyle-oriented; the hub of the home, and, on average, are renovated every 12 years. Bathrooms are renovated less often, but when they are, consumers are focusing on luxurious fittings and high quality finishes.

According to the HIA Kitchens and Bathrooms Report: Past Growth and Future Prospects 2004/05, the kitchen and bathroom industry has installed nearly 3.4 million units and employed about 180,000 people over the past three years, and is expected to carry out $10.142 billion worth of work in 2004/05.

KITCHEN TRENDS

The HIA report says that three categories of kitchen design have emerged: the fashion statement, the commercial-style kitchen, and the minimalistic ‘non-kitchen'.

THE FASHION STATEMENT

pull-out drawers The most popular type of new kitchen doubles as a flamboyant fashion statement.

Home owners like to express their personality and style through this type of kitchen, which will often feature a large open-plan layout, and several different surfaces and bench heights. Consumers are experimenting with various materials: solid surfaces; wood veneers with horizontal grains; etched and coloured glass; stainless steel and concrete - all finishes that are unique, beautiful and durable.

If your clients are looking for ways to individualise their kitchen, why not investigate recycled timber? Shiver Me Timbers processes native hardwood timbers taken from old bridges, wharves and warehouses. Shiver Me Timbers says that with correct finishing, these majestic old timbers can rightly take their place alongside other high-end materials.

The company says it offers an expert joinery service to custom-make solid surfaces for use as kitchen benchtops, table tops, stair treads and landings. Species available include jarrah, brushbox, ironbark, messmate and Sydney blue gum.

THE COMMERCIAL-STYLE KITCHEN

Thanks to Jamie Oliver and Nigella Lawson, there's a good many Australians out there dreaming of chefdom. This is reflected in the growing popularity of restaurant-style kitchens, kitted up with stainless steel benches and cabinets, under-bench glass-fronted fridges, multiple ovens, wider ovens, multiple sinks, and stainless steel rangehoods with strong sculptural features.

THE MINIMALIST 'NON-KITCHEN'

Inner-city and apartment dwellers favour a kitchen that recedes into the background - an unimposing and discreet food preparation area.

Ideally, this type of kitchen will sit along one wall, and items such as the sink are designed to be relatively invisible. Undermount sinks, which sit neatly and unobtrusively underneath the benchtop, are well suited for this type of application. Clark has released a series of undermount sinks as part of its Epure by Clark Collection, and says that with no sink lip to catch dirt and grime, undermounts are a hygienic and convenient option. Available in brushed satin finish and a host of striking bowls shapes, Clark says the undermount sink features a designer basket waste with a pullout strainer in stainless steel.

BATHROOM TRENDS

dorf kemi tapware According to the HIA Kitchens and Bathrooms Report 2004/05, today's new and renovated bathrooms are all about quality and luxury.

Bathrooms on average are getting larger and often feature multiple sinks, basin sets and shower sets. Showers are generously-sized, and the typical hob or threshold between the shower base and the rest of the room is disappearing, creating a more open, flowing feel. Stone tiles are being specified in many designs and tiled areas are more expansive, with floor-to-wall coverage an increasingly popular option.

All items, down to details like door hardware, take on a new importance as consumers demand quality and high functionality for every fitting and fixture. Gainsborough has tapped into this trend with its Architectural 9900 and 9600 series door handles. The durable, tarnish-resistant finishes include satin chrome and chrome plate to coordinate with bathroom fittings, taps and accessories. And the addition of privacy adaptors make them ideal for use on bathroom doors.

The sculptural elements becoming popular in kitchen design are even more prevalent in bathrooms: in many instances the bath is free-standing; sinks and vessels sit on top of vanities and tap sets have taken on a more architectural look and feel.

Well-chosen tapware can effectively highlight the décor. The Dorf Kemi range perfectly accents the elegant styling of today's bathrooms. Dorf says the Kemi range, which is available in either cross or lever handles with a polished chrome finish, was developed in line with the current tapware trend toward minimalism and contemporary styling.

With consumers seeking to individualise their bathroom, the Vitra Matrix product system, which comprises more than 100 individual pieces, gives home owners and designers the ability to mix and match, creating distinctive looks in bathroom furniture. Available from Plumbing Plus, the smart, architectural-looking range includes a wall-faced toilet suite, wall-hung pan, back inlet pan, and bidet; round, square or rectangular basins; and a selection of bathroom furniture. Vitra says there are hundreds of possible combinations within the system, so every Matrix bathroom is unique.

NEED MORE HELP?

bourne kitchen bathroom centre The Bourne Kitchen & Bathroom Centres have extensive displays of bathroom, kitchen and laundry products (Photo courtesy The Bourne Kitchen & Bathroom Centre)

One-stop shops such as Victoria's Bourne Bathroom & Kitchen Centre are helping kitchen and bathroom professionals save time and money for their clients. Staff at Bourne's four large showrooms (Dandenong, Heathmont, Flemington and Fawkner) will assess your clients' budgets and guide them through the planning process, advising on the best options in terms of pricing and style.

Each Bourne Bathroom & Kitchen Centre has extensive displays of bathroom, kitchen and laundry products, ranging in style from traditional to ultra-modern. Products available include Dorf and Ascot tapware, Caroma bathroom products, Flair vanity units, Marbletrend and Athena shower systems and vanity units, Stylus spa baths, Clark and Sagi kitchen sinks, and Rheem and Aquamax hot water services.

FOR MORE INFORMATION ON:

Shiver Me Timbers - call 03 9397 5993 or visit www.shivermetimbers.com.au

Clark - visit www.clark.com.au

Gainsborough - call 13 14 18 or visit www.gainsboroughhardware.com.au

Dorf - visit www.dorf.com.au

Plumbing Plus - call 1800 627 513 or visit the Vitra Matrix website at www.vitramatrix.com

Bourne Kitchen and Bathroom Centre - visit www.bourne.net.au

DESIGNING FUNCTIONAL KITCHENS

In recent times kitchen design emphasis has been on layout, textures, colours and appliances. According to Leo Mangini, national marketing manager of Lincoln Sentry, the next wave of design consideration is how these elements come together to maximise the functionality of the kitchen space.

‘Functionality is ultimately about improving our way of life ... simply including a sink, an oven, a pantry and a bin in a kitchen does not make it function,' says Leo. ‘Their correct position ... and the relationship of these items with each other can dramatically change a kitchen's functionality.'

Leo says that a functional kitchen should contain five zones:

Cooking zone: Includes the hob, oven, microwave and rangehood. Full extension deep drawers offer better storage and easier access to cooking and baking utensils.
Preparation zone: This zone should sit between cooking and cleaning zones. All food is prepared in this zone and small cooking appliances can also be stored here.
Cleaning zone: The sink, the dishwasher and sink cabinet are placed within this zone. Pull-out drawers under the sink utilise space for cleaning products.
Non-consumable storage zone: This storage zone includes items that are used on a daily basis: cutlery, kitchen utensils, dishes and glasses. Studies have shown that 20 per cent of workflow movements occur between this zone and the cleaning zone, so it is important that they are placed near or directly across from each other.
Consumable storage zone: This zone contains the pantry and fridge. An inner-drawer pantry, which allows easier access to items at the back, should be considered.

Leo says that the recently-launched Dynamic Space system helps designers improve kitchen workflow by utilising storage space and developing better zonal planning.

‘On average a poorly-designed kitchen can have over 100 zone changes per day, which adds up to thousand of kilometres throughout the life of the kitchen,' he says.

‘The ability to separate these zones and consider their relationship with the other zones offers designers the ability to construct a kitchen to suit either right- or left-handed people, offering ultimate individualisation. Extensive studies in developing the Dynamic Space rating system have shown that by applying these zonal planning principles, the movement in the kitchen is dramatically reduced and the efficiencies in workflow greatly increased.'

‘Following the Dynamic Space guidelines will allow kitchen designers and planners to create a better organised working kitchen. True functionality can only be achieved when the exterior and interior layouts are both equally considered.'

For more information contact Lincoln Sentry or visit www.lincolnsentry.com.au

LESS IS MORE

Reprinted with kind permission from HIA and HIA's Housing magazine, Issue May 2006

A GERMAN COMPANY RENOWNED WORLDWIDE FOR ITS FURNITURE FITTINGS CONTINUES ITS SUCCESS IN AUSTRALIA LOUISE TIGCHELAAR REPORTS.

smarter kitchen designs Hettich Australia & New Zealand is a rare company indeed in that, unlike most, it does better in tough times.

That, combined with an extensive cost-cutting exercise, and ensuring its thousands of furniture fittings do not overload the market, is a key to the 76-year-old German company's success in Australia and New Zealand.

With a worldwide workforce of 5000 and more than 120 in Australia and New Zealand, Hettich is regarded as the world's largest producer of fittings for the furniture industry, the retail trade, cabinetmakers and the DIY segment.

Helping achieve the company's success is Aidan Jury, managing director sales and marketing of Hettich Australia & New Zealand. Aidan is based in Hettich's Sydney office, established in 1989 and a fully-owned subsidiary of Hettich International.

aidan jury Aidan's passion is "making things happen" (see box below). "I'm not the sort of person that you could chain to a desk," he says. "You might as well cut my legs off!" Now almost in his seventh year with Hettich - first in New Zealand for four years and so far in Sydney for three - Aidan certainly makes good use of his legs and is rarely at that desk.

With just over 14 years in the building industry after obtaining a business degree from New Zealand's Waikato University, since graduating he's spent all his professional life in sales or marketing-type roles.

He describes Hettich's cost-cutting exercise - one of the things he's helped make happen - as probably his biggest challenge so far in the company. A major task, it was achieved by consolidating warehousing and distribution in both Australia and New Zealand.

"In New Zealand we closed three warehouses down into one distribution centre, and in Australia we closed down four warehouses into one new one."

Probably one of the biggest challenges, he says, is making customers understand that they are still going to get an equal if not improved level of service. Hettich's group of distributors helped to achieve this.

"We're proud to have developed a quality group of distributors who represent our product to many thousands of customers. Our distributors are an extension of our own sales team and we treat them accordingly."

The cost-cutting has not harmed operations. On the contrary, with all the talk of the industry downturn, Aidan says that outside of NSW there's no sign of it. "We've got booming markets in WA, Queensland, and energetic markets in Victoria." And even within NSW and Sydney, he expected to be hit a lot harder because of the downturn in first or medium-type new homes. However, there's been hardly a hiccup.

The reason, he believes, is that when markets tighten up, people are more savvy with their money and tend to want to spend once for a longer user life.

"In doing so, they tend to put more accessories and more innovative-type solutions into their designs, so our experience has been that in tough times, the company prospers." A new home market slowdown generally means a major spike in the renovation market, an area in which Hettich does very well.

intelligent kitchen designs Keeping Hettich's many line items ‘undiluted' is another challenge. Of the more than 12,000 products available in Australia, Hettich currently sells 6100. For Aidan managing the quantity of line items is a delicate balance between ensuring an innovative portfolio of products and having so many that the focus is diluted and the market overloaded.

"We try to get rid of old line items, but sometimes it's difficult because there's always someone who's dependent on it ... it's very easy to launch new products but it's very hard to kill the old ones."

And such a large portfolio is an important part of Hettich's ability to provide solutions for all levels of the market. There are four main buying levels for Hettich products: retail (consumers); cabinetmakers and joiners; architectural and design; and manufacturers (trade) - the largest buyer.

Ultimately, says Aidan, Hettich will continue to invest in innovative new product solutions, the range will continue to diversify, and there will be a considerable push outside the core traditional markets such as kitchens and bathrooms.

And with 450 staff in Germany dedicated to research and development - there are plenty more new and exciting innovations on the horizon.

"We've condensed our range in the past three years to a core range of products to be the best in our field. There's the danger of doing lots of things in a mediocre fashion rather than doing a few things exceptionally well.

"We just continue to go from one high to the next, and we've done that through various innovations.

"Our challenge is to keep helping people design better products and staying ahead of the competition."

MAKING THINGS HAPPEN

Aidan Jury is the brains behind one of the biggest kitchen and bathroom events to hit Australia for some time - world-renowned kitchen designer Johnny Grey's 2006 Australian tour).

Coming on the back of a successful 2004 tour by European-renowned German architect, Michael Schumaker, Aidan hopes the tour - sponsored by Hettich and development partner Fisher & Paykel and HIA - will inspire Australian kitchen designers with fresh ideas.

THINKING INTELLIGENT KITCHENS

Intelligent Kitchens is designed to help people to think beyond the core product or hardware they would normally include when designing a kitchen or bathroom.

By segmenting the kitchen into relevant areas - food storage, food preparation, cleaning and so on - the Intelligent Kitchens booklet shows how people need to include the everyday things which are often taken for granted and can be easily overlooked.

For instance, says Aidan Jury, only 30 per cent of new kitchens in Australia include a waste bin in their design. The majority of kitchens also have no tea-towel racks, no provision for spice racks, no lighting, and no provision for recycling - the latest ‘big thing'.

For more information go to www.hettich.com.au or www.hettich.com/intelligentkitchens

SHOW SOME EMOTION

Reprinted with kind permission from HIA and HIA's Housing magazine, Issue July 2006

TOUCH THE HEART, SHOW SOME EMOTION, TAP INTO PEOPLE'S NEEDS - THIS WAS THE MESSAGE FROM VISITING KITCHEN DESIGN GURU JOHNNY GREY. LOUISE TIGCHELAAR REPORTS.

By the time internationally-renowned kitchen designer Johnny Grey completed his Australian Tour, he had visited five states in two weeks and addressed more than 1000 interested people in the kitchen and bathroom industry. As well, he was the keynote speaker at a national kitchen and bathroom conference in New Zealand before hitting Australian shores.

Aidan Jury, Hettich Australia and New Zealand's managing director for sales and marketing, and the brains behind the tour, says the positive feedback has been overwhelming.

"Johnny is a legend in the industry," says Aidan. "He's a regular keynote speaker at high-level industry events throughout the world, and the energy and enthusiasm that he put into preparing for this tour was evident."

The reason for inviting Johnny here? To help Australian designers push the boundaries further, says Aidan.

"Australian designers are ahead of their time. They're the first to try things and they're always pushing the boundaries. And creating excitement for designers requires more than just launching new products into the market."

The tour opened in Melbourne on 13 June and ended in Perth on 27 June. In between were Sydney, Brisbane and Adelaide, where Johnny presented seminars and workshops to scores of industry professionals.

The focus of the tour was Design for Sociable Kitchens and Sanctuary and Johnny dished up much to think about. For instance, he argues against the traditional work triangle and single, long benchtops, and instead makes use of a variety of dedicated work areas, designed for different activities at different heights, and made in a variety of materials and colours. He believes in a ‘philosophy of maintenance', i.e. allowing materials to wear, and says we also need to take into account our changing lifestyles and include ‘food bars' for ‘eating on the run'.
johnny grey

Johnny Grey His work is full of curved cabinetry, or ‘soft geometry', which helps work flow and creates friendly environments. According to him, "friendly, restful and familiar environments help trigger calm moods". It's a principle of emotionally intelligent design, the provision of which is one of the main functions of designers, he says.

Establishing a ‘driving position' - i.e. "the space in the room where you feel most comfortable and where you have a view of everything" - is an important first step to designing a sociable kitchen.

"Being able to see into people's faces is absolutely crucial for any sort of sociability; no conversation can start without that. So any kind of kitchen design has to face into the room."

Sociability, sunlight, garden, art, music, touch, emotion - these are the core things relating to emotional intelligence, and which need to translate into kitchen design. Lots of variety, different colours, and avoidance of one particular style is the key, he maintains.

Also important are light and lighting; ergonomics; freestanding furniture and ‘unfitted' kitchens; peninsulas; artwork and pattern; and ‘perching' - unexpected places for sitting which allow for casual conversations.

Ultimately, Johnny says, designers "need to build connections between the objects that we design and the people who use them. We're not really kitchen designers; we're actually designers who are operating in many other fields. Sometimes we're architects, sometimes interior designers, decorators, product designers, psychologists; sometimes even building contractors."

So what did Australian professionals think? Overall, those who attended were impressed with the philosophies behind Johnny's designs, though many agree that Johnny's style may not suit everyone.

Many are also unanimous in their response to his soft geometry ideas. As one designer puts it: "It's lovely and it's do-able, but it's also dollar-able!" Another likes Johnny's psychology of kitchen design, especially the sociability, the importance of the space, the idea of bringing people together, "everything really, but the soft geometry idea is expensive ... I love that idea of flow and the energy of the space but as soon as I see curves I see dollar signs!"

Craig Bodin of All City Bathrooms and Kitchens found Johnny's use of neurology and psychology inspiring. "Certainly a bit different; the soft geometry was interesting and worth considering in some of our designs. His psychology of design has a lot of merit [and] we've certainly learned from it."
johnny grey

Simon Hodgson Johnny Grey Peter Tredinnick of The Kitchen Place found Johnny's concepts of work surfaces, light, and work flow "very good, very practical." He found the workshop thought-provoking, especially the concept of thinking outside the work triangle. And while he can't see himself necessarily following the Johnny Grey path, with the right budget he could be inclined to "adapt it to Aussie practicalities", he says.

Let's Talk Kitchens' Rex Hirst is also on the side of the budget conscious, but likewise found the whole Johnny Grey experience rewarding. "I like the process he uses to go through a brief ... to draw the client out. And he's not afraid to challenge what's ‘normal', particularly in his tremendous use of circles and shapes and curves.

"Johnny also gives a great deal of thought to having different height working benches; from an ergonomics standpoint it's clearly better, but also from an aesthetic point of view, changing heights in a room creates interest and also allows you to change materials and colours."

Simon Hodgson of Nouvelle Kitchen Design and chair of the national HIA Kitchens & Bathrooms Committee says the tour was "fantastic".

"I was just absolutely thrilled at the number of people who came through. It's the best thing that HIA Kitchens & Bathrooms has done for our members in my memory. It was challenging for everyone.

"Johnny has a very quick-thinking mind when it comes to solutions and problems that are put in front of him from a kitchen perspective."

A few people need to be applauded for this tour, Simon says: Aidan Jury of Hettich, Steven Reid from Fisher & Paykel, whose contribution "was enormous"; Sandra Elgawly from Fisher & Paykel; and Di Sebbens and Natasha Moffatt from HIA.

And of course, Johnny himself. "I really hope it's not the last time I see him."

NEW KITCHENS: CUSTOMISED AND CLASSY

Reprinted with kind permission from HIA and HIA's Housing magazine, Issue May 2006

HIGH-TECH FITTINGS ARE MEETING HIGH-END DESIGN TO BRING MORE TO TODAY'S KITCHENS - FROM ENERGY EFFICIENCY TO CUSTOMISED STORAGE SOLUTIONS. GABRIELLE CHARITON REPORTS.

underbench drawers overhead cupboards Kitchens are no longer just about cooking. They're about entertaining, dining, and family living - in fact, kitchens are becoming the central focus for leisure activities in most Australian homes.

Aimed at creating more relaxed and upmarket lifestyles, today's kitchens form the hub of home living areas, and design trends are reflecting its growing importance. Both new and renovated kitchens tend to cover a larger floor space than in previous decades, and are now commonly linked to the living and dining areas via an island bench or servery.

Perhaps it's because the kitchen is on display; perhaps it's something to do with the ‘nesting' phenomenon sweeping the housing industry, but homeowners don't seem satisfied with the basic, standard-issue kitchen anymore. They want a room that's customised to their own unique requirements.

Homeowners might want two cooktops or two ovens; they might ask their kitchen designer to add a desk where the kids can do their homework; or a walk-in pantry with a second sink. Increasingly, kitchens are being transformed into lifestyle centres, fitted with all sorts of mod-cons and appliances, from chilled and boiling water dispensers, to flip-down televisions, computer/internet nooks and built-in coffee machines and wine storage.
High-end inclusions such as built-in coffee machines, steam ovens and double-door refrigerators are becoming more commonplace.

built-in coffee machines, steam ovens, double-door refrigerators This trend is quantifiable, not only by the huge range of kitchen appliances now available, but also by the noticeable growth in the uptake of new kitchen technologies and appliances.

In HIA's Kitchens and Bathrooms Report - Past Growth and Future Prospects 2005/06, the association has recorded an increase in the use of European-look appliances, two-door fridges, hardwired and plumbed coffee machines, multiple ovens, multiple dishwashers and microwave/wall oven combinations in new and renovated kitchens around the country.

While the report says that the average value of a new kitchen is $18,810, and a kitchen renovation typically costs around $14,450, it is evident that a good portion of the market is prepared to spend much more to get the kitchen that matches their lifestyle.

"This value has been increasing steadily on the back of an increasing uptake of kitchen upgrade packages," says the report. "Of the [building] companies that offer upgrade packages, half of them said the take-up rate was between 61 and 100 per cent of their homes. The most important influence on increasing sales of upgrade packages was customer requests (63 per cent)."

According to the report, upgrades can add between $13,000 and $17,000 to the final price of the total kitchen project.

POPULAR INCLUSIONS ARE:

wider ovens and ducted canopy rangehoods

high-end finishes such as polyurethane doors or end panels and glass overhead cupboard doors

dedicated appliance cupboards

upgraded door furniture

granite or engineered stone on benchtops and splashbacks

designer tapware

water filtration units, and

water points incorporated into the refrigerator space.

pull-out drawers Customised storage is another growth area within kitchen design. Accessibility is the key to efficiency and homeowners want everything at their fingertips. The idea is to make the most of the space available, and designers are doing away with awkward nooks and crannies. Galley-style kitchens, where storage runs in straight lines, are becoming popular, and it's not unusual for overhead cupboards to extend right up to the ceiling.

The HIA Kitchens and Bathrooms Report shows that deep, wide drawers are now the preferred way to store pots and crockery. Designers are also specifying more soft-closing doors, pull-out pantries, and concealed garbage bin/disposal units. Interestingly, the report records a drop in the number of lazy Susan-style carousel racks in corner cupboards, possibly because designers are finding ways to avoid these types of awkward cupboards.

With such detailed and customised storage solutions now commonplace in most new and renovated kitchens, cabinetmakers are facing new challenges. Rapidjoint is an Australian-owned and operated company which is developing and manufacturing an innovative range of joinery connectors. The connectors are designed to make it easier to create the more complex cabinetry demanded by today's kitchen trends.

The Rapidjoint connector can be adjusted at 90 degrees to the axis of the join, thanks to its bevel gear arrangement. The RJ2 pre-install assembly is easily fitted by a postformed benchtop manufacturer, and for kitchen installers, fitting a masons mitre has never been easier. On site the installer simply uses the driver drill (Phillips head, flat head or 4mm Allan key), reverses the connector into place, flicks the drill into forward and tightens the join.

Also available from Rapidjoint is the RJ1 - a general purpose connector suitable for many applications such as joining staircase handrail, scrolls, and stringers.

Another emerging design trend for kitchens - particularly within the renovations market - is the push towards ‘green' design and fittings. The industry's growing focus on more sustainable living has extended to this most vital part of the home. Paying attention to small but important design principles - such as correct orientation and choosing water-conscious appliances - can result in a room that's more comfortable to be in, and one that puts less strain on water and energy resources. And the best news is that a GreenSmart kitchen can be achieved without making any sacrifices in the style department.

benchtops caesarstone ice cap Start with materials selections: choose recycled products or sustainably-manufactured materials where possible. CaesarStone - already one of the nation's preferred materials for benchops - has just come under the eco-radar, recently becoming the first quartz surfacing company to have received the ISO 14001 standard - a global standard framed specifically for environmental protection in the industry.

"We at CaesarStone are working for a cleaner, safer and better quality environment," says marketing manager Andrew Dixon. "The ISO 14001 environmental management system allows our products to be provided, manufactured and distributed in accordance with the internationally agreed environmental management criteria."

Among other initiatives, the company aims to manufacture its benchtop surfacing product from recycled raw materials, avoid using hazardous substances, continuously monitor energy usage and efficiency, and maintain volatile organic compound (VOC) standards to minimise the spread of toxins in the environment.

Homeowners are also opting for appliances that cut down on water use - from low-flow tap fittings to water-saving dishwashers. You can help your clients cut down on water use by installing the hot water service as close as possible to the kitchen. A hot water thermostat, which ensures that hot water is delivered at a comfortable temperature, will eliminate the need to run cold water at the same time for further cuts in water use.

Other green trends that homeowners are including on their kitchen wish-lists include dedicated space for recycling near the bin; louvre windows, which let hot air escape and improve natural ventilation; and - especially in older homes - skylights, which are a great way to let more light in and brighten up a dark space.

Lighting is becoming a key feature of kitchen design, with illuminated splashbacks and kickboards, LED spotlights and directional task lighting all forming part of the room's look and functionality. If your clients are concerned about energy usage, consider using strip neon or fluorescent lighting to illuminate splashbacks or cabinetry, and fluorescent oyster lights on the ceiling. Fluorescent lights consume far less energy than halogens.

From energy efficiency to efficient storage systems - today's kitchens are high-performance rooms which have become central to homeowners' lifestyles.

FOR MORE INFORMATION ON:

Rapidjoint - visit www.rapidjoint.com.au or call 1800 067 050

CaesarStone - visit www.caesarstone.com.au

KITCHENS: WHAT THEY'RE WORTH

Despite difficult times in 2005/06 across most housing markets, spending on kitchens and bathrooms has remained at near-record highs of close to $10 billion.

An estimated 443,600 kitchens are forecast to be installed over the 2005/06 financial year, which is a drop of 3.1 per cent on 2003/04.

Total spending on kitchens and bathrooms accounted for 12.5 per cent of all housing related expenditure over the year.

The kitchen industry is expected to exceed $6 billion over 2006/07.

Forecast for 2007/08 will be solid growth, with more than $11 billion worth of kitchen and bathroom related work expected to be completed.

NEW FROM HIA KITCHENS & BATHROOMS - GUIDE TO KITCHEN & BATHROOM CONSTRUCTION

This valuable resource tool provides general industry guidance on reasonable standards and tolerances for kitchen and bathroom construction and installation work, especially where no minimum standards have been regulated or are not articulated by the contract documentation, codes regulations or legislation.

The guide identifies standards of workmanship and finish generally acceptable to lenders, regulators, designers, fabricators, installers, contractors, builders and consumers in the residential building industry.

The Guide to Kitchen & Bathroom Construction is available now from your local HIA office. To order call 1300 783 345 or visit hia.com.au

DESIGN TIPS FOR A BETTER OUTDOOR KITCHEN

SUMMER IS ON ITS WAY AND THE WARMER WEATHR IS FAST APPROACHING, WHICH MEANS ITS BBQ SEASON. OUTDOOR KITCHENS ARE THE LATEST TREND IN A BID TO EMBRACE OUTDOOR LIVING

Outdoor Kitchen Design should combine sound landscape design principles with the best practices of indoor kitchen design. Following are a few tips to make your job easier and achieve a better result:

1. Apply good kitchen design principles for functional zones of the kitchen

Employ good kitchen design principles. Cold areas (refrigeration), hot areas (grills and cook tops), wet areas (sinks) and dry areas (prep counters and storage) must all work together effectively in proper proximity, with each allocated enough space.

2. Consider the relationship between the indoor kitchen and outdoor kitchen

Most food is stored in an indoor kitchen, so this space will still get a lot of use even during times when most of the cooking is done outdoors. Be sure to create a smooth traffic area between both the indoor and outdoor kitchens and factor in that many heavy dishes and food plates will be carried between the two.

3. Select low-maintenance materials designed to withstand the rigors of an outdoor kitchen

High-quality stainless steel provides a sanitary surface, easily cleaned and corrosion-resistant in harsh environments.
Natural stone counters require sealing on a regular basis. Consider dense granites for countertops, as they are the least porous of the natural stones, and choose a lighter color that won’t absorb light and get hot on sunny days.
Interior cabinetry materials will not suffice when exposed to the elements. Exterior grade materials are a must.
Counters and patio/decking material should be highly resistant to grease stains.
Consider how hot counter materials may get under constant sunlight. Some materials stay naturally cooler than others, and it isn’t always a light-versus-dark color issue.

4. Compliment the design of the home

The outdoor kitchen design should compliment the architecture of the home and the landscape. Use compatible materials and incorporate subtle architectural details.

5. Plan the entire outdoor entertaining space as part of a single functional plan

Dining areas, cooking areas and pool areas often coexist. Think of these as outdoor rooms and consider the flow of traffic as part of the design.
Try not to isolate the outdoor cook from the rest of the party. Create opportunities for interaction and conversation within the outdoor kitchen and between the outdoor kitchen and other areas.

6. Plan for utilities

The location of the outdoor kitchen and the equipment within the kitchen can greatly affect the installation or placement of the necessary gas, water and electrical supply.

7. Extend the outdoor entertaining season with heaters, shade and rain shelter

Lighting should be designed for effective cooking and dining after dark.
Shade from pergolas and awnings in both the cooking and dining areas can make a big difference to the homeowner’s enjoyment of the space.
Appropriate rain shelter for the outdoor kitchen can help keep the cook dry and comfortable even if the guests migrate indoors. Do not, however put a combustible ceiling or awning above an outdoor grill. If necessary, use an outdoor-rated ventilation hood.
Natural gas patio heaters can be used effectively under eaves and pergolas. Radiant heat under the patio and counter tops have been used in outdoor kitchens where money is no object, and portable propane patio heaters are a good solution for more modest budgets.
Fireplaces and hearths are perhaps the most attractive option for adding heat to an outdoor entertaining area.

8. Incorporate music and other entertainment

There are many options for high-quality outdoor speaker systems. Incorporate music into your design so the homeowner doesn’t face the design challenge of adding it later.
Video monitors and televisions can also be successfully incorporated into the outdoor entertaining areas if appropriately sheltered from the elements. In addition to shelter, not all equipment delivers a good picture in bright sunlight conditions. Consider this as part of the specification process.

9. Provide ample lighting

Providing adequate task lighting in an outdoor kitchen can be quite a challenge, but it is necessary to keep the kitchen working after dark.
Ambient lighting and lighting for the dining area are also critical to the success of an outdoor living space design.

10. Don't be afraid to use fabrics

In the bad old days, homeowners had to choose between having to bring cushions indoors during inclement weather or settle for uncomfortable furniture. Luckily, outdoor-rated fabrics have come a long way, and designers now have a wide array of choices from ticking stripes to terry cloth to chenille.

11. Most importantly, consider your own needs and the equipment available

How do you cook inside? Outside?
Do you do your own cooking at parties or hire a chef?
How many people and how often do you entertain?
Does your outdoor kitchen need to be as comfortable for a family of four to use as it is for a group of 40?
Grills are available for cooking with gas, with charcoal and wood, or with a combination. Are you a gourmet “grillmaster” or an occasional griller?
What other equipment is needed for refrigeration, wood smoking or pizza-making?

The options are endless...

If you would like to create your own perfect outdoor kitchen call Interiors By Darren James today to arrange a consultation with one of our professional friendly design staff. Click here to contact us: