Woollahra HouseContemporary Dining Room, Sydney
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With this in mind, we designed a galley kitchen with the sink opposite, and a beautiful dining area adjacent so that my client would never feel like a barmaid again! After all, it’s her kitchen, and why shouldn’t she find it a relaxing space too? Now she sits down and eats with her kids at the table, and is much happier for it. My point here is that the design should always take your lifestyle into consideration.Forget Lagom – Here Are the Scandi Trends You Should Be Embracing
Make sure shelves can handle the weightDuring the planning stage, consider whether you’ll be storing any particularly heavy items on shelves as additional support may be required. How to Choose Your Next Kitchen
In the dining roomMaintain a cohesive link between the kitchen and dining room by carrying the same cabinets and colour scheme from the kitchen into your meal area. Use kitchen drawers to create a custom credenza that can be used to store special-occasion crockery, glasses and serving platters, as well as table linen and placemats, all within easy reach of the dining table. Tip: Use the same material as you kitchen benchtop on the sideboard cabinets to link the two areas. Use this space to display photos and decorative objects to create a relaxed, less kitchen-y area.
8. Sit down hungry If you get home from work and munch on snacks, then when dinner comes around, you’re probably not going to have much of an appetite. It’s also important for kids to establish a rule that cuts off snack time well before dinner, so everyone arrives at the table hungry and ready to eat. They will be more likely to try new foods too. 9. Keep meals simple Don’t try to be the next MasterChef. “I’ve found that the more ingredients there are, the more it’s less likely everyone will eat it and it be a success,” Goldfarb says. One of her favourite recipes is ravioli soup with grated zucchini and spinach (see recipe below). “It takes 10 minutes, and you can serve it with fruit,” she says. Ravioli Soup With Grated Zucchini and SpinachMakes about four 2-cup servingsOne small can chicken broth (about 450 millilitres)One package refrigerated cheese ravioli (about 280 grams or 20 small ravioli)One zucchini or yellow squash 60 grams baby spinach (about 2 cups) ¼ cup shredded Parmesan cheese, or to tastePour the broth in a medium or large stockpot over high heat. Fill the can with water (or use 2 cups water) and add the water to the pot. Cover and bring to a boil.Add the ravioli to the pot, cover and return to a boil, then uncover and cook for three minutes, stirring occasionally.Meanwhile, grate the zucchini with a cheese grater. When the pasta is a minute from being fully cooked, stir the zucchini and the spinach into the soup and cook it for one or two more minutes, until the spinach is wilted and the zucchini is tender.Divide the soup into four bowls. Season each bowl to taste with Parmesan cheese and pepper.Tip: The zucchini will be less flimsy and easier to grate if you cut it in half the short way first.Flavour booster: Top the soup with freshly grated aged Parmesan cheese, and season it with freshly ground black pepper.Tell usHow do you encourage quality family time at dinner? Share your tips in the Comments below.MoreRead more lifestyle stories