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Wednesday, September 14
High-class kitchens are no place for steak and three veg
"ASK any architect or interior designer and they'll tell you that the finer a kitchen's joinery, the more expensive the benchtop and the pricier the European appliances, the less likely the kitchen is going to be used...
High KUR (kitchen use ratio) kitchens typically see little or no activity during the working week, because breakfast is a cuppa and a pastry on the way to work, lunch is in the office and dinner is at a restaurant, run-of-the-mill takeaway, or a reheated "homecooked" prepacked gourmet meal from the local deli..."
W: http://www.theaustralian.news.com.au/common/story_page/0,5744,16546884%255E25658,00.html
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