If you are at all fussy about what you eat, you must cook. It's as simple as that. But if your kitchen isn't well designed, and far too many aren't, cooking becomes more difficult or dangerous. I see a lot of stories on sites like Houzz about kitchen design that are all over how a kitchen looks, but not so hot on how they work. A kitchen isn't a room, it's a tool. Yes, the individual components should work, but they should work together, too. Cupboards should be structured so that you never have to kneel to get something, you never have to push jars aside to get the one you want, and you never have to lift heavy things from above your head. You should never bang your head on a cupboard door handle reaching to the back of the bench, either. And of course they should make it easy, almost inevitable, to put your floury or greasy hand on exactly what you need within two seconds - the time it takes a sauce to curdle - of you deciding that you need it. Designers pay lip service to ergonomics, but as a rule haven't a clue what it means. A kitchen sink, for instance, should be sited so that the person who does most of the washing up, even if that is only rinsing stuff on its way to the dishwasher, doesn't have to stoop (bad for the back) or reach (carrying your arms ahead of your body is tiring) to use it. Surfaces. Every kitchen where anybody at all is ever likely to make pastry NEEDS a stone slab. It stops the butter layers from melting into the paste layers because it's cool. This, people, is why granite benches are a thing. You just can't do the same job on wood. Or stainless steel, for that matter. The stone slab needn't be any bigger than 600mm square, but it really should be there. Speaking of wood, any kitchen surface you can't put a cake fresh out of the oven or a pan straight off the hotplate on is a bit useless. It looks nice? Sweet. You've got frilly curtains in your machine shop, right? My core expertise is in garden design rather than kitchen design, but I've been cooking in good and bad kitchens for fifty years, and in any case, bad design is bad design, wherever it rears its ugly head!

We have a small inner-city backyard with three chooks. They live in a chicken tractor which we built to sit on top of our raised veggie beds. After a harvest is complete, the chooks clean up, till and fertilise the soil. They get let out to free range, and we throw any garden clippings in there, as well as all the food scraps from our kitchen (we have a toddler so there's no shortage of scraps). I buy pellets for $1.50/kg from our local pet wholesaler and they eat about a kilo per week. The coop is totally vermin/fox proof because it's on raised veggie beds, and it doesn't smell at all. It makes our veggie gardens much more productive, with very little work from us. Plus we get 2-3 eggs every day!

Thanks everyone for all your feedback and tips. Below is the plan I have come up with. Not sure how clearly it will show up. Have wrestled with the position of the ovens and sink - thought about swapping them and about having them centred but then think there would be too far between fridge and cooktop/ovens. Cooktop is 600m gas, then two below bench 600mm electric ovens, 900mm rangehood. Sink is double drain, double sink (1550mm in all). I know this seems excessive and against trend but I could not live without my double drain as always defrosting meat, bottles of milk etc and like to have one clean side and one dirty side of the sink. I love the idea of a bi-fold door appliance cupboard for toaster, kettle, microwave but not sure how practical it really is. Will the doors when open be painful and stick out near the fridge???? Do like the idea of having all that stuff tucked away though. What do you think of dishwasher position? Think I will make that gap between island and bench with dishwasher 1300mm as suggested. The only drawers I'm planning on having are a bank of 3 x 3 800mm in the island. I know that are more economical space wise but trying to keep costs down. Should add that behind the L-shaped benches will be windows as much as possible. Looking forward to your feedback. Thanks greatly.

So many great suggestions here for you! What a fabulous house to work with. I would extend the pergola out to where the BBQ is, but scrap it. I also suggest replacing the brick paved area with large creamish pavers & use the bricks to pave the path in a bit if a curve. Utilize the curved area for seating widening the steps as suggested. A couple of large pots with citrus either side. These could be planted later as the garden progresses. Also a grape vine or wisteria planted to grow over the pergola would give summer shade & let light into the house in winter. I would screen the granny flat with either a few hardy bushes or a lattice type screen & grow a passion-fruit, kiwi fruit or climbing rose. If you don't like the climbing thing something structural like yucca's or cordylines, both low maintenance - talk to your local nursery, they are the experts. They may offer garden design too. Also have a look at http://plantselector.botanicgardens.sa.gov.au/ Just put in your postcode & you get a list of plants with pictures, descriptions etc. Enjoy your garden room. Good luck.