It was a case of ‘clutter be gone’ in Sam’s new kitchen thanks to a multitude of storage points.

Kitchens are leading the home innovation stakes and there are plenty of exciting new developments on the horizon. We asked experts Lou Farrugia from Kellyville Kitchens and Michael Kitchener from Kitcheners Kitchens what features their clients will soon be enjoying.

Kitchen duties are about to get a whole lot easier with these cool new gadgets. Whether you’re decorating cupcakes or making an icy treat to enjoy, you’re sure to find a nifty tool to suit the task!

His father was a chef, so too were his grandfather and great grandfather – so it’s rather fitting that Manu Feildel has followed in their footsteps and became one of Australia’s most loved chefs. As chef and owner of L’etoile in Sydney’s Paddington, Manu is also an expert judge on the popular television series My Kitchen Rules, a regular contributor to BBC Good Food Magazine, one of the celebrity chef hosts of Tastes of Burgundy and is currently fi nishing his first book – Manu’s French Kitchen.

Before becoming a culinary legend, Maggie Beer had an amazing variety of jobs, from a lift driver in a New Zealand department store to assistant to the senior geophysicist for British Petroleum in Libya. Maggie immersed herself in the world of food when she and her husband, Colin, moved to the Barossa Valley in 1973 and began breeding pheasants and growing grapes. Maggie has written seven books, including Maggie’s Orchard and Maggie’s Table, hosted her own ABC television series, The Cook and The Chef, and continues to add to her successful range of food products. For more information on Maggie Beer Products, go to

Karen Martini started her career in food at the young age of 15, working as an apprentice at Mietta’s in Melbourne. Karen’s natural talent and flair with food saw her gain the position of executive chef at prestigious restaurants like Icebergs Dining Room and Bar in Sydney. She currently owns the Melbourne Wine Room and Mr. Wolf, a pizzeria in St Kilda. She is also the food editor of Sunday Life and has just released her fabulous book Feasting.

Gavin Hughes’s impressive resume covers chef positions in an array of boutique hotels and restaurants including the Michelin-starred and AA-awarded Inverlochy Castle Hotel, as well as One Devonshire Gardens and The Airds Hotel in Scotland. Gavin arrived in Sydney in 2000, and worked with Darren Simpson at Aqua Luna and with Serge Dansereau at The Bathers Pavilion before continuing to the beautiful shores of Byron Bay where he’s Head Chef of The Restaurant at The Byron at Byron Resort and Spa. For more information on The Restaurant at The Byron at Byron Resort and Spa, call (02) 6639 2111 or visit

Internationally acclaimed chef Tetsuya Wakuda arrived in Sydney in 1982 from his hometown of Hamamatsu, Japan. He worked as a kitchen hand before joining well-known Sydney chef Tony Bilson at Kinsela’s as a sushi cook. It was here he learnt classic French techniques which form part of his trademark cooking style. His restaurant, Tetsuya’s, holds the coveted three hats rating in Sydney’s Good Food Guide and is consistently voted one of the world’s best restaurants. Tetsuya is also an ambassador for Electrolux. For more information on the Electrolux Compact steam oven, go to

This kitchen has many features that are truly special, from both a functional and an aesthetic perspective.

Looking for inspiration for a fun and funky kitchen that’s suitable for a growing family? We’ve found it! Building their dream home south of Sydney at Gymea Bay, this young family had the chance to express their personality. With its straight lines and cubist influences, the whole house is really a work of art – with the kitchen at centre stage!