Richard Lurie and Dorothee Bonse of importers Eurocasa Cape Town attended the biennial International Kitchen Exhibition, EuroCucina at the Salone del Mobile in Milan to research trends and new directions in kitchen design and technology. Dorothee Bronse comments: ‘At the same time as technology is becoming ubiquitous and deeply embedded in all aspects of our lives, we see the materiality of objects being emphasised in kitchen design for their solid, tactile qualities as well as natural or organic origins. There is also longevity in organic materials that ties in with previous, non-throwaway generations. And new developments in technology are being harnessed to help us not only be efficient with our time and energy but also take into consideration efficiency for the sake of our planet.
‘The connection between design and its capacity to enhance health and wellbeing is making its way into the kitchen and whilst greenery in the kitchen is a legacy from EuroCucina 2016, it was more prevalent this year with plants, herbs and easy access fresh ingredients now being a very strong trend. The WELLth concept is one that will continue to gain momentum in SA,’ says Richard Lurie. ‘In a few months’ time we will start seeing in-home plant (herb) incubators for sale in leading retailers for the first time in SA. This is a major acknowledgement of this trend.’
‘Matt textures and smoked glass were widely in evidence at this year’s Eurocucina. This new direction was accompanied by playful contrasts between the weightiness of dark colours and the clever uses of set-back plinths and shadow lines to create the appearance of weightlessness and a floating effect with regards to kitchen units. Plus a return to the use of organic materials and finishes, such as steel, metal, wood, stone and marble. The very bold use of these materials will also translate to work and counter tops and include the use of dark timbers and stone tops rather than the lighter, Scandinavian-inspired colours of previous years, as well as darker metals becoming more prevalent,’ says Dorothee Bonse.