goes fusion - Avonbridge Interiors

HENS HOMEFRONT KITCHENS HOMEFRONT KITCHENS HOMEFRONT KITCHENS HOMEFRONT KITCHENS
Photo: TOYO Kitchen & Living Co., Ltd.
KITCHENS HOMEFRONT KITCHENS HOMEFRONT KITCHENS HOMEFRONT KITCHENS HOMEFRONT KITC
1. Mix and match elements to create spaces
filled with beauty, harmony and an international
to get
vibe. 2. Embrace simplicity of line and form for
a minimalist Asian aesthetic. 3. Introduce keepsakes
from your travels to personalize your kitchen.
4. Inject a splash of colour and nature with spring flowers. 5. Spice up your next
meal with fresh flavours from around the globe.
H O M E F R O N T SPRING 2012
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the look
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Full of flavour
Intriguing spices and
Oriental ingredients
appeal to the senses.
An opera in
porcelain
Imaginative
and unique,
a synthesis
of music and
table culture
inspired by
The Magic
Flute.
Photo: Bugatti
Photo: Rosenthal
goes fusion
5 tips
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Bowled over
This fruit bowl is a fun
and tipsy centerpiece
for your table.
Photo: Rosenthal
Bring the world into your kitchen in a fusion
of global style and flavours. Timeless European
elegance, Asian Zen and tranquility combine with
modern day functionality to suit today’s demanding
lifestyles. Exotic ingredients and spices entice you to
get creative with your cuisine. Try dim sum from China,
spring rolls from Thailand or sushi from Japan. It’s time
to get cooking!
Pretty petals
Scattered flowers
decorate this
classic-shaped
udon noodle
bowl and spoon.
Photo: Bernardaud
Bella
cucina
Photo: TOYO Kitchen & Living Co., Ltd.
Yin and yang
Two opposite yet complimentary parts form a whole in the Isola S concept kitchen.
Edomae nigirizushi?
The perfect place
setting to serve your
favorite futomaki.
H O M E F R O N T SPRING 2012
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Photo: Miton
Photo: Tisettanta
KITCHENS HOMEFRONT KITCHENS HOMEFRONT KITCHENS HOMEFRONT KITCHENS HOMEFRONT KITC HENS HOMEFRONT KITCHENS HOMEFRONT KITCHENS HOMEFRONT KITCHENS HOMEFRONT KITCHENS
East meets west
An Asian screen makes a dramatic backdrop
for this streamlined kitchen.
Archipelago
Simplicity and functionality combine
in this sleek kitchen with dual islands.
Photo: Villeroy & Bosch
Ever-green
Bamboo delivers a natural charm
and a dash of international
flair to the table.
Like a waving flag
Make a creative statement with
this new-wave tableware.
ka
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H O M E F R O N T SPRING 2012
W
olf
Bringing out the qi
The ideal wok for the Asian art of stir-frying
preserves freshness and flavor of ingredients.
E
to:
Pho
et
ab
l iz
h
Fluid organic form
Spring flowers look their
best in the iconic Alvar Aalto
vase, first produced in 1936.
Photo: Iitala
A cooking classic
The essential, authentic Asian cookery
book by Charmaine Solomon, updated
for it’s 25th anniversary.
Photo: Demeyere
Steak or sukiyaki?
Renowned for its flavour, tenderness, and wellmarbled texture, Kobe beef is a delicacy.
Kampai!
Tokutei meisho-shu
or special designation
sake is a rice-based
alcoholic beverage to
enjoy with your favorite
Japanese meal!
Daijirin
These limited
edition ceramic plates are
individually hand-painted
and signed by the artist.
Photo: Sakesan Robatayakibar
:
Photo
Tuttle
g
shin
Publi
Photo: Hyogo Prefecture
lis
Ju
to:
Pho
H O M E F R O N T SPRING 2012
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KITCHENS HOMEFRONT KITCHENS HOMEFRONT KITCHENS HOMEFRONT KITCHENS HOMEFRONT KITC
HENS HOMEFRONT KITCHENS HOMEFRONT KITCHENS HOMEFRONT KITCHENS HOMEFRONT KITCHENS
Zen-inspired
Design and nature
work in perfect
harmony in
this tranquil,
modern kitchen.
Photos: Ritz-Carlton
From
our travels
It’s refined Cantonese cuisine at its best. Overlooking Hong Kong’s dramatic skyline, the
Ritz-Carlton’s Tin Lung Heen restaurant is a no-expense-spared venue that just oozes
grandeur. For its cast of über-sophisticated patrons, it is now the city’s most fashionable
spot for traditional dim sum and private dining.
With 14 rows per panel and five meters high, the wine hallways
store more than 10,000 bottles of the world’s most brilliant wines.
The rare wine collection here, according to experts, is one of the
finest you’ll find anywhere.
In the kitchen, Executive Chef Paul Lau, formerly of the
Peninsula Hotel, prepares the finest delights. Start with a sweet
turnip appetizer and Sichuan-styled pork wonton with chilli oil,
before moving to a main of wagyu beef pot-sticker with black pepper.
Finish with mango with sago and pomelo for dessert. End your evening with signature cocktails
on OZONE’s outdoor terrace; it’s now the highest bar in the world.
www.ritzcarlton.com
Shopping information
www.toyokitchen.co.jp • www.demeyere.be • www.casabugatti-italy-canada.ca • www.bernardaud.fr • www.rosenthal.de • www.miton.it
• www.cafedecogroup.com • www.tisettanta.it • www.juliska.com • www.elizabethwolf.com • www.iittala.com • www.villeroy-boch.com
• www.hyogo-tourism.jp • www.tuttlepublishing.com
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H O M E F R O N T SPRING 2012
Photo: Miton
Sigrid McCandless,
ARIDO, IDC, CMKBD,
is an interior designer
and certified kitchen
and bath designer.
She is the owner of
Avonbridge Interiors
and president of the
National Kitchen and
Bath Association
(Ontario Chapter).
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