Hi everyone, sorry for the delay in replying! So many thoughtful suggestions, thank you. I haven't yet got around to taping out the kitchen, boundsgreener, but I hope too soon. Even just pacing it out has made me realise you're all right, there's no way a G shape will work. The space at the sink surrounded by the benches would be less than one metre. So that's good to realise now! I can't do banquet seating as there's a window behind the table. The wall behind the buffet unit is structural so we can't remove it (and I'd imagine it might get expensive too!) So what I'm thinking now is more a revamp/update with the current layout, but still moving the fridge across and creating a pantry, plus an appliances garage (love that term!) in the corner. Oven, sink and dishwasher in the same spots. This will still give more room for dining as the fridge won't be taking up space on that side of the kitchen. I'm now worried about losing the bench space that the buffet unit gives us, though. It was going to be offset by the extra G shape, but as that's gone and there won't be any room for the buffet (though I'd love to keep it as an island on wheels, hazzaran!) there will be less bench space than before. I like the idea about a wooden benchtop to save money, Pazz, but is it practical? Won't it get lots of bacteria in it? I'd still love some natural stone in there somewhere, and was thinking of those beautiful hexagon marble tiles they have on the Block. That might be cheaper than a caesarstone benchtop! I am not a big fan of laminate, though, for some reason it always really looks really plasticy to me. Thanks again for all your great advice and for helping avert a layout disaster! I really appreciate all the advice.

It is all relative to the entire property, the house and the yard. Is this a part of the pedestrian circulation or a seating area? Are there utilities adjacent, is it in the front yard and viewed by neighbors, or part of your private space. Is it viewed from the dining/living rooms or just from the bedrooms. Will it be used by tricycles or just feet (no golf shoes please). In my experience, (don't you hate it when someone starts off a sentence in which he offers advice with that phrase), the mondo grass is too large for any pedestrian pavement. There are a large variety of more prostrate plants you can walk on at your garden center, I expect. Some can be walked on daily, and others less often. Some are evergreen, some have attractive flowers, some are into more gray or smoky colors than just green. You can mix them up, just as you do with groundcovers in your plant beds. Enjoy!

with a lot of helpers crowding around to help i suggest that the new kitchen needs to be zoned for tasks and be open plan without a separate pantry...this rough idea has a central island about 2m x 3m surrounding the column and walkways approx 1.5 m between counters, subject to available space with the column the island has mostly underbench drawers for pantry food storage, crockery and cutlery and the counter is for food preparation, serving, sorting and distributing clean and dirty cookware and bags of groceries etc and has a small extra sink but no more than a couple of stools to keep the workers moving!!..Subject to suitable access the central space under the big island (would be about 60cms wide, 90cm tall and almost 3m long!) would be ideal to store folding tables and chairs and "christmas" supplie in wheeled storage crates or pull out kitchen island trolley..There's a full size fridge and freezer as well as an underbench drawer fridge next to the tea, coffee & toast area,with cup glasses and breakfast supplies in the overhead cabinets..twin dishwashers with double sinks, hot cold water dispensers, pull out garbage bins and a modern insinkerator or compost disposal in the sink area..the cooktop and food prep area is on both sides of the corner with big appliances underneath, and serving plates and casserole dishes etc overhead..The base cabinets should be deeper than normal for more generous counters and giant cooking equipment and appliances stored underneath and to have shallow splashback shelves for herbs,oils, sauces etc and there's a stacked wall oven and microwave and a stacked wall oven with warming drawer and vertical shelves above the ovens to stand up trays, racks, cake and pizza trays and drawers below the ovens for saucepans and baking dishes...decorative finishes and fine details need to be determined by the resident cook for personal taste and everyday comfort

something to keep in mind is the thickness of the walls and correct installation of the in wall cisterns and best practice for plumbing and noise control in adjoining rooms so consult your designer and plumber to confirm suitability of any arrangements but for our two in wall cisterns we have a thicker reinforced stud wall in one and the other has the cistern built into an extra cavity in front of the stud wall with a section of counter over the top ....my suggestion would be to have the powder rooms arranged as follows with the option of the extended counter over the extra cavity for the cistern if necessary