5 kitchen hacks - from organisation to entertaining!

(design: The Scientist)


Instead of cramming all your condiments and ingredients into kitchen cabinets, prioritise them. Try open shelves in the nooks and crannies of your kitchen workspace to keep often-used ingredients within easy reach. Store the rarely used, specialised items on pull-out shelves within the cabinets to keep them out of sight, but still not too hard to get to.


To ensure good ergonomics in your kitchen, Daniel Magg, kitchen specialist and general manager of Toto Kitchen, advises that the distance between the worktop and the user's elbow shouldn't exceed 15cm.


"To get healthier ingredients, shop at independent, specialised retailers such as butchers, bakeries, or gourmet food stores. They bring in smaller quantities, thus stocking fresher produce. Importing smaller volumes also means they can air-freight the items and cut down on the need for additives required to stabilise the products during long sea-freight journeys," says Bruce Chapman, co-owner of premium gourmet food label The Providore.


Using a range of knives in different hues makes food preparation at home more professional. Chef Stephan Zoisl from My Private Chef says he uses red-handled knives for red-meats, yellow for chicken, green for vegetables and fruits, blue for fish, and white for cooked foods.  This way, you identify the knife's usage by colour!


According to Thierry Akroman, you should pair your sweets with the right coffee. Serve a medium roast with fruity snacks. For example, espresso should be paired with really sweet bites such as fudgey brownie.