Get a taste for the good life with a fully equipped outdoor kitchen or a smartly designed space for barbecuing and alfresco dining
You know that something has gone from trend to must-have when you find it’s become an essential element of every new display home. If you haven’t been in the market for a new home recently and done the rounds of the display villages, then you might not know that an outdoor kitchen (or at least a well-designed barbecue area) and a place for alfresco dining and entertaining is now a feature of every display home at every price point.
Of course, it’s just as much a feature of every architect-designed custom-built home, not to mention home renovation or extension. A well-designed, well-integrated outdoor cooking zone isn’t a priority for home designers. It’s right at the top of the wish list when homeowners call on the services of a landscaper.
“Outdoor cooking has become an important part of the indoor-outdoor living trend as people want to spend more time outdoor enjoying their new and improved landscapes, as well as having the convenience of being able to cook and entertain close to the house while being protected from the weather, be it rain, hail or shine,” says Justine Carlile, founder of Justine Carlile Landscape Design.
Take it outside
“The whole idea of creating outdoor rooms that mirror the functionality of traditional indoor spaces has continued to pick up steam, especially since spending more time at home due to COVID. Many of us appreciate outdoor spaces at home more than ever before,” says Matt Leacy, founding partner and principal designer of Landart. “Nowadays, we want to be able to enjoy the lifestyle, entertaining and health benefits of being outside, even while at home — and that’s why outdoor kitchens and cooking spaces are continuing to rise in popularity. Outdoor kitchens are increasingly becoming an expectation rather than a luxury in many of the markets we’re working in. In years to come, we’ll likely see more outdoor kitchens in homes, not just for owner-occupiers to enjoy themselves, but also to boost property value for sale and leasing.”
“The trend is certainly towards an outdoor kitchen space that is just as sophisticated as the internal kitchen and easy to maintain,” says Claudia Crawley, landscape designer and founder of Grindstone Landscapes. “Instead of the rustic charm of open storage and tiled benchtops and splashbacks, the direction is heading more towards clean lines of seamless stone benchtops and storage cabinets that are essentially the same as internal ones, but made from a PVC product that can withstand the outdoor conditions. We are now spending as much time as possible with family and friends entertaining outside, especially after the last few years, so the requests for functional and aesthetically pleasing outdoor cooking areas is as high as ever.”
Equip it good
Matt advises to first establish the type of cooking and entertaining you want to be doing. “There is an opportunity to really create a social hub,” he says. “Pizza ovens, slow-cooking options and breakfast bars are a great way to turn the barbecue into a hang-out space that is a real destination. Consider how you have cooked outside in the past and then explore how this could evolve into the future.
“Budget will always play a part in prioritising what does and doesn’t make the cut. As a guide, it’s always good to think about how the family use their existing indoor kitchen and dining spaces, and to use this as a reference point when assessing outdoor kitchen priorities. You’ll likely want to mirror what you already do inside, outside. I would also always urge homeowners to think beyond the barbecue. An outdoor kitchen can have cupboards, a fridge, sink and more, or it could be as simple as some cupboard space and a barbecue with a nice servery.
“If you wanted to do a bit more, you could look at installing a breakfast bar with some stools around it to make it more social and to create a casual space for breakfast, a cup of tea or reading the paper. Add to that a more formal dining area with seating and lounge space and you have the makings of the perfect outdoor living and entertaining space.”
Infinite variety
If space and budget allow, Justine advises to opt for variety. “Consider the inclusion of multiple cooking options in your outdoor kitchen such as a barbecue, pizza oven and smoker,” she says. “Pizza ovens and smokers are among the most requested items now,” adds Claudia. “Smokers are not as straightforward as barbecues to build in but definitely achievable with the right ventilation, and they make a great statement piece. You could also consider a built-in Green Egg.”
According to Matt, slow-cooking options, pizza ovens and Argentinean grills are really popular. “If you are considering any of these, it is best to do this at the beginning and not try to add them in later as they can destroy the aesthetic if not considered properly.”
Wood-fired ovens continue to be popular. They come in a variety of materials and there are different styles and shapes. Most, however, are conical or dome-shaped as this is the most heat-efficient design, says Trent Chilman from The Alfresco Factory.
“With dome–shaped ovens, the heat curls around inside and wood is placed to the side. Ovens that are tunnel–shaped have the fire in the back. It gets very hot at the front of the oven, so they’re not as efficient,” he says. “Also, choose an oven with a door — this allows you more options for cooking different foods, and look for one that’s manufactured from dense weighty materials for better heat convection. And for flavoursome food, using the right kind of wood in your oven is important.”
Versatile chimineas
The best way to cook on a chiminea is with a barbecue/pizza oven attachment, says Liz Fenton of Aussie Heatwave Fireplaces, a company known for its Australian –designed and –made chimineas. “We designed a two–piece piece cooking attachment that has a cuff that easily slots into the top of the chimney to convert your chiminea into a fabulous wood–fired oven and barbecue. With the hood you cook roasts and pizzas and without the hood, you can do regular barbecue grilling.
“It’s such a pleasurable way to cook and entertain. People gather around the fire and have drinks. When we use it, we generally start with pizzas, then we might cook some meat or prawn/seafood on skewers, then we might cook some lamb cutlets. Roast vegetable skewers with tofu or haloumi are also delicious.
“You can cook several little dishes to wow your guests and bring variety, but if you want something more substantial, you can also do full legs of lamb, beef, whole chickens etc. Cooking on top of the chiminea is an Argentinian style of cooking — they like to cook away from the direct flame so meats don’t dry out and the result is tender and juicy.”
After lighting your chiminea, it’s ready to cook within 15 to 30 minutes, and after you’re finished cooking, it’s pretty easy to clean. “All the fat gets completely incinerated as it drops down the chimney into the fire — no messy drip trays are required,” says Liz. “There are no remnants of any cooking fats and you can even throw your chop bones in the fire and they will be burnt away.”
Barbecue bliss
For most families, a barbecue is a must. “The barbecue brings people together. Preparing a meal for family and friends on the barbecue is a pleasure rather than a chore. Everyone gets involved and there’s always a brother-in-law who knows a better way to cook a steak. It wouldn’t be an Aussie barbecue occasion without that guy and it all adds to the laughter and memories,” says John McGran of Lifestyle BBQs.
“Australian made is always best,” he adds. “That way you know it’s designed for Australian barbecuing style. By that I mean it will be hot enough to really sear a steak and cook things like prawns and octopus without stewing them. A lot of imported barbecues just don’t get hot enough.”
You need to consider what you need your barbecue to do. Wok burners are popular, especially for stir-fries, says John, but there are plenty of other options available to the frequent or more adventurous cook. Getting the basics right is important, adds Claudia. “You need to consider what size barbecue you really need — a three–, four– or five–burner? Do you want a flat lid or a barbecue with a hooded top? Do you need a side burner and what about the gas supply — natural gas (bayonet) or LPG gas (bottled)? There are many things to think about,” she says.
And John has one more suggestion for the die-hard Aussie barbecue lover: a Kegerator. “Imagine standing around the barbecue with steaks sizzling away and having draught beer on tap. That’s heaven,” he enthuses.
Room for all
Whether it’s a full-blown, customised outdoor kitchen or just a barbecue with some prep space, your cooking zone will be in an outdoor room-style space, be it a covered deck, a pergola or a cabana by the pool. Making the outdoor room where you cook and eat an extension of the house and maintaining flow with the house is important, according to Justine.
“Integrate the outdoor room into the garden and maintain cohesion with the house by using attractive, complementary building materials such as hardwood and bluestone for the walls, and travertine pavers or wide timber deck boards for the flooring,” she says. “Ensuring the outdoor room has plenty of natural light, supplied either by large raised skylights or operable louvres, is important, as is ensuring there is adequate ventilation, particularly in the cooking area.”
While summer may be prime time for alfresco living, cooking and dining outside is something most people want to be able to do whatever the season, which means considering everything, including protection from both the sun and the rain, ambient and task lighting, and how you will cool and heat the space.
And make it multipurpose. Imagine having an outdoor space that can function as a party zone, cooking space, dining area and a sitting area with TV — think outdoor pizza movie night or watching the game on a Saturday arvo with a sauce-slathered, bun-wrapped barbecued snag in hand.
Location, location
Finally, what about location? And does size (of the cooking/dining area) matter? Says Claudia, “The further away from the house the cooking area is, the more important it is to include enough storage and prep space as well as power, a sink with hot and cold running water, and at least a bar or under-counter fridge — this way you don’t have to run back to the house for a glass, plate or drinks.
“Depending on the appliances and space available, a good outdoor cooking area can be anything from 2m to 5m in width. It is important to think well about the inclusions as it is difficult to add on at a later stage without it looking like an afterthought. It is also important to consider how the overall space is used; if there is seating to be included, the space will need to be at least 3m by 3m to allow for table, chairs, the cooking station and enough room to move around.
“The size and positioning of furniture, as well as cabinetry and cooking appliances, need to be considered from the start to ensure there is enough space for what you need and everything is to scale. Good planning will lead to a great outcome!”