This open-plan classic kitchen design is not only functional but elegant too.
“This open-plan kitchen is a sophisticated blend of classic French provincial details and modern integrated storage solutions. It is the centrepiece of the family home and overlooks the living area so it’s important to keep the kitchen free of clutter. Our aim was to provide the homeowners with an abundance of storage and a luxurious amount of bench space. The colonial cream granite adds texture and colour to the design and the corbels, fluted posts and rondels make the island bench stand out as a beautiful piece of joinery. Other mouldings were selected to blend with the period features of the home. The cooking zone is also defined by the Belling oven and mantel and is offset by the internally-illuminated display cupboards and under-cabinet lighting. The pendant light adds a final touch of traditional elegance to what is otherwise a conveniently-modern kitchen.”
Designer: Nathan Wundersitz for Space Craft Joinery
Expert tip: Consider the island bench as a piece of furniture.
We love: The elegant simplicity of restrained detail.
Project details:
Cabinetry Two-pack half-strength solver antique white paint with walnut patina wash to doors, solid Tasmanian oak, flat panel with bolection mould
Panels Two-pack half-strength solver antique white paint with walnut patina wash to doors, solid Tasmanian oak, flat panel with bolection mould
Internal hardware Hettich pivot door, Blum soft-close doors and drawers
Handles Castella antique brass wireware handles and knobs
Mouldings Tuscan top moulding with dental, fluted posts and rondels, hand-carved corbels to mantel and island ends
Benchtop 30mm colonial cream granite with lamb’s tongue profile
Tiles Cotswold buttermilk satin
Kickboards Plinth base to island
Lighting Hettich LED undercabinet lighting
Oven Belling
Rangehood/canopy Belling
Dishwasher Miele integrated
Refrigerator Fisher & Paykel fridge/freezer
Sink Oliveri
Spacecraft joinery
spacecraftjoinery.com.au
4 King St, Strathalbyn SA
(08) 8536 4680
Originally from Kitchen Yearbook 18
