Home' K and B : Kitchens and Bathroom 2009 Contents 72 WA's Best Kitchens & Bathrooms 2009
What is the most important aspect
of the kitchen?
Maybe not the most important, but the best thing you
can do is to cook outside on the barbecue.
I like outdoor kitchens; we've got a pizza oven at home
that we really love, it's a wood-fired oven that the kids and
I cook in all of the time and it's just great.
We rarely eat inside at the dinner table, whether we've
got friends over or if it's just us, we usually sit outside by
the pool. The pizza oven is there, the barbecue is there,
and it's nice because you can chat, drink and cook all at
the same time. I'm multi-talented, you see -- I can do all
that at once.
What would you have on the floors?
Wood, for sure. Timber deck, or any wood really, as long
as it's not from a rainforest. It's purely an aesthetic thing;
it just looks and feels nice.
What's on the walls and on the benchtops?
The walls would be our natural environment -- with just
the oven sitting at the end of the kitchen with a grassed
area behind it and a big, old, solid stainless steel bench
to roll the pizzas, or do whatever on.
For the lighting?
We built our house two years ago, and we've got the
s******** looking light fitting known to man, which we
haven't got around to changing. If I could, I'd just have
halogens on dimmers.
For the fittings and finishes?
Well, there's no real need for cupboards in an outdoor
kitchen. All we need is a roasting tray to fit in the pizza
oven, and maybe a pan, and that's about it. Then I'd just
get a restaurant sink; a basic, deep one. Nothing too
fancy, just functional. We have an expensive designer one
in our inside kitchen, it looks good, but it's totally useless. I
always end up with water on my crotch. A little two-door
restaurant bench fridge would be great, and a large solid
cast iron burner for cooking paella.
A must-have appliance?
A thermometer. It may be small, but that's probably it. If
you're roasting large pieces, a whole scotch or a lamb leg,
you can just take its temperature and get it perfect every
time. It's probably the most commonly asked cooking
question by people. If you know what temperature the
meat is supposed to be when it's rare, and medium, and
all of that sort of stu , you won't fail.
For an outdoor kitchen, olive oil. Fini oil is a great every
day, use-it-all-the-time oil -- it has a great fruit flavour and
it's well-priced so you can use it with abandon. Otherwise,
anchovies. I just like them.
RESTAURATEUR AND OWNER OF STAR ANISE AND PATA NEGRA
"WE RARELY EAT
INSIDE AT THE
GOT FRIENDS OVER
OR IF IT'S JUST US, WE
USUALLY SIT OUTSIDE
BY THE POOL."
IMAGES CLOCKWISE FROM TOP LEFT: Glosswood; Glosswood;
Zesti Woodfired Ovens; Retreat Design.
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