Trends New Zealand Trends Volume 32 No 6 New Zealand | Page 98

Architect: Clinton Cole,
CplusC Architectural Workshop
Cabinetry: White polyurethane
Benchtops: Spotted gum
Sink: Oliveri from HN Commercial
Taps: Methven from Winning Appliances
Oven, cooktop: Gaggenau
from Winning Appliances
Refrigeration: Sub-Zero
from Winning Appliances
Dishwasher: Miele, fully integrated,
from Winning Appliances
Floors: White-washed oak
Staircase: Custom, cedar
Awards: Trends International Design
Awards (TIDA)
Kitchens – Highly Commended
Story by Charles Moxham
Photography by Jackie Chan

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Above: The largest prepping surface
in the world? The island’s entire
hardwood benchtop is intended
for use as a chopping board. The
high-tech induction cooktop is zonefree, meaning anywhere you put a
stainless steel pot on its surface it will
spring into action. Alongside is a hob
with a high flame option, designed
for wok cooking. Two ovens and a
microwave are positioned near by on
the rear wall.

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and to accommodate the children’s activities.
“Spotted gum is a hardwood and we envisaged the entire benchtop could be used as a
giant prep surface or chopping block – meaning
the surface will grow in character over time.”
The all-purpose island has two dishwashers
and storage at the rear. It also includes a hightech zoneless induction hob and a prep sink.
The rear cabinetry is off-white and recedes
to the eye, letting the spotted gum benchtop and
cedar-strip cladding on the island stand out. The
cladding is a little like an abstract artwork with
each baton positioned and glued by hand.

Part of the secret to the large kitchen’s clean,
sculptural nature is literally hidden in the walls.
Concealed doors to the left of the family-size
refrigeration units and to the right of the rear
coffee station lead respectively to a large walk in
pantry at left and a laundry at right.
A large round circle of concrete in the wood
floor in front of the island delineates the dining
area and also leads the eye back to the kitchen.
“We also designed the kitchen so there are
sight-lines right across the living spaces and out
to the courtyards – meaning a chef can always
keep an eye on the children,” Cole says.