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WELCOME HOME

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CO NTENTS

4 A world of flavor 8 Cook: Chicken breast with mushroom and chestnut stuffing 6 This modern kitchen in a heritage home is designed for living 8 Cook: Chicken breast

25 Bringing technology and innovation together 28 Designed for living 36 Living out of drawers 38 Our award-winning flush fit cooktop 40 Cook: Oven-smoked salmon

with mushroom and

42 Our history of innovation

chestnut stuffing

44 Designed to match

10 Mind the gap: Intergrated refrigeration 12 Built for entertaining 16 Designed to match

46 Designed for real life 48 Washing reinvented 50 Contact us

17 Meet the designers behind our latest cooking products 20 Cook: Slow-roasted lamb, kale with nutmeg & pear upside-down cake

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Models shown in this magazine are not available in all markets. Please see fisherpaykel.com for more information and design inspiration.

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A WORLD OF FLAVOR Chef Ludo Lefebvre introduced the US to a new way of eating. Backed by a state-of-the-art Fisher & Paykel kitchen, he’s still at the cutting edge of LA’s thriving restaurant scene. Ludo is a true prodigy in the kitchen. After training under some of France’s top chefs, he developed a unique culinary style that he describes as “French with an international flavor”. It’s a style that has translated brilliantly to the US. Ludo’s popular Los Angeles eatery, Petit Trois, offers a relaxed “bar-a-la-carte” experience where diners drop by for a drink and a plate in chic, relaxed surroundings. Well before Petit Trois opened its doors in 2014, Ludo’s reputation was sealed. After making the move to the US in 1996, he worked as an executive chef at two of LA’s most famous restaurants, L’Orangerie and Bastide. Ludo soon developed a reputation for whipping up innovative dishes such as Poularde Marinated in Pepsi-Cola with Popcorn.

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His ability to combine old-world techniques with new-world creativity set him apart from the competition and earned him the prestigious Mobil Travel Guide Five Star Award at both restaurants.

A TRUE INNOVATOR Not one to rest on his laurels, Chef Ludo then introduced a completely new concept in dining. Taking over his friend’s bakery for the three months when it would usually be closed, he created special event dining experiences which ultimately became known as LudoBites and were described by one critic as “a transforming moment in the Los Angeles restaurant scene”. The pop-up restaurant concept proved wildly popular and subsequent LudoBites events throughout the city sold out quickly.

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FROM FOOD TRUCK TO FINE DINING Ludo’s next big venture was the humble food truck. Selling his own special brand of fried chicken on the streets was another successful venture and, soon after, he opened a LudoBird restaurant inside the STAPLES center to cater for hungry sports fans. With his reputation as one of the world’s most inventive chefs established, Ludo opened his first fine dining restaurant to rave reviews. Trois Mec earned four stars from both Los Angeles Magazine and LA Weekly and was named Esquire Magazine’s Best New Restaurant List for 2013. The restaurant also earned the top spot on Food & Wine Magazine’s Best Restaurant Dishes of the Year for 2013.

WHERE THE MAGIC HAPPENS Ludo’s passion for creating the world’s finest food starts in his home kitchen. Surrounded by quality appliances from Fisher & Paykel, Ludo is able to create and experiment to his heart’s content. Featuring equipment such as a self-cleaning built-in oven, gas and induction cooktops, an integrated refrigerator and a Double DishDrawer™ Dishwasher inside his indoor kitchen, plus a DCS 36” grill with all the trimmings in his outdoor kitchen, Ludo has all the tools he needs to create his next culinary masterpiece. To find out more about Chef Ludo and his kitchen appliances, visit fisherpaykel.com.

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COOK

CHICKEN BREAST WITH MUSHROOM AND CHESTNUT STUFFING

SERVES 4 - 6

BRINE

S T U F F I N G , S A U C E A N D A S S E M B LY

1  Shell your chestnuts (see note) and roughly

4  -  6 chicken breast fillets (depending on size)

chop. 2  Heat oil in a pan, add the mushrooms

½ cup flaky salt (or ¼ cup table salt)

5 minutes). 3  Add chopped chestnuts, herbs and

¼ cup caster sugar Herbs, chopped onions, garlic, whole spices as desired

and shallots then fry gently until soft (about half the cream or crème fraiche then season with salt and pepper. Continue to cook for another minute or two. 4  Cut a slit in each chicken breast to create a cavity. Divide the mixture between the fillets and carefully stuff the mixture into

STUFFING AND SAUCE

the cavity. 5  Place in a roasting dish in the oven

24 fresh sweet chestnuts, peeled and skinned

for 30 - 45 minutes (the timing will depend on

2 tbsp olive oil

the size of the breasts). Use the Roast function

300g (10½ oz) mixed mushrooms, finely chopped

if available or Fan Bake. 6  Remove chicken

1 shallot, finely chopped

rest. Pour cooking juices into a pan, add the

Salt and freshly ground black pepper ¼ cup crème fraiche or cream 2  -  3 tbsp chopped fresh herbs (we used parsley and thyme)

just below the centre and roast at 190°C (375°F)

breasts, place on a plate and cover with foil to remaining crème fraiche or cream and simmer gently for a few minutes to thicken sauce. 7  Slice the chicken and serve with the sauce and sides of your choice.

BRINE

1  Combine 1L (1qt) of water with salt and sugar

Note: To shell chestnuts take a small sharp knife

in a pot, place on the heat and stir until the salt

and make an incision right across each chestnut.

and sugar have dissolved. 2  Add remaining

Then pop 6 - 8 nuts at a time in the microwave

water plus any seasonings and chill. 3  Once the

for 1 minute. Allow to cool just enough to handle

brine is cold submerge the chicken breasts and

then peel. Once they cool they become difficult

leave to brine in the fridge for about 2 hours

to peel, so only heat 6 - 8 at a time.

(the longer you leave it the saltier the chicken will be). 4  Remove chicken from brine and pat dry with a paper towel.

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The ActiveSmart™ Integrated Refrigerator was handpicked from nearly 1000 entries to take out a Gold Pin in the Product category at the Best Design Awards 2015.

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L AT E S T P R O D U C T

MIND THE GAP The new family-sized Fisher & Paykel integrated refrigerators offer the flexibility of different finishes, allowing a smooth, clean, built-in look. Choose from stainless steel or custom panelling to match your cabinetry. 1/8"

NO MORE GAPS One of the challenges with freestanding fridges is the gaps required for door clearances and ventilation. Fisher & Paykel’s integrated series minimizes gaps to just 1/8", creating consistent lines throughout the kitchen.

REAL INTEGRATION Contemporary kitchens are social living spaces. Part of this evolution is increasingly refined design, flush fit cabinetry and appliances that enhance ergonomics. These models provide options to either showcase through crisp stainless steel or integrate with custom panel finishes.

EASY INSTALLATION Designed for the best possible fit and finish into new or existing cabinetry, this refrigerator allows for multiple angles of adjustment for door panels. All four feet can be adjusted from the front and adjustable door skins allow the fine-tuning of minimal gaps as kitchen cabinets settle after initial installation.

DESIGN WITHIN REACH Up until now, integrated refrigeration has been unattainable for many. This new refrigeration series has been developed to set new benchmarks in design refinement, quality and value.

Custom panel is indicative only. 36" x 72" cavity required

Models shown are not available in all markets. Please see fisherpaykel.com

for installation method pictured above.

for more information and design inspiration.

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HOME

BUILT FOR ENTERTAINING Architect Nick Deaver Materials Benchtop: Corian and raw steel The owners of this home in Austin, Texas in the United States came across local architect Nick Deaver in a book called Not So Big Houses. Championing principles of sustainable design and building just to the size needed, the clients found a likeminded designer to create a modern home for their young family. Rollingston is an established, leafy township in Texas only minutes from Austin’s central city. With large oaks and maples and generous lawns, connecting to the outdoors was a central consideration in the owner’s brief for the house. This can be seen in the balconies protruding from the upstairs bedrooms and the open plan layout of the kitchen and living spaces that flow into the yard. Materials have been drawn from the exterior into the interior with the smooth, raw steel from the

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windows folded into the kitchen island and the light grey stucco of the ground floor exterior mimicked in the smooth plaster walls. The kitchen has been designed as an elongated box, clad in western red cedar that penetrates through the glass, projecting to form the pantry, which sits outside of the line of the house. The kitchen sits within the dining and living space and was imagined as an intricate Chinese puzzle box. Crafted like fine cabinetry, the cedar anchors the kitchen as a focal point in the house and draws family and guests into the kitchen. “ Why do you have trouble keeping people out of the kitchen at parties?” Nick asks. “Because you’re in the kitchen and people want to be with the host.” To this end, designing the kitchen to be part of the living space so that

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the kitchen becomes a place for

the beauty of the kitchen detailing

The design also focuses on

entertaining as much as for working

elevates the space, making it work

creating fu n c ti o n a l , p r a c ti c a l

in was an important consideration

for dinner par ties as much as

workspaces so that two or more

for the architect.

chaotic family breakfasts. In this

people c an comfor tably work

house, because the dining room

together in the space.

T h is a lso m e a n s th e re is l e s s

is alongside the dining room, the

doubling up of spaces. Rather

island operates more like a serving

“One of the ways we can condense

than have both a formal dining

board, again cleverly making the

our kitchens, is to focus on the

room as well as a breakfast nook,

most of a single space.

number of good quality workspaces

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you get – not the linear footage of counter top that we end up with,” Nick says. “We eliminate any countertop section less than 30 inches [760mm] wide so that every open space is a work area.” Laid out in two parallel rows with the pantry at the far end makes the most of the workspace. Nick explains, “We like to lay our kitchens out in a way where we are able

THE KITCHEN

to maximise the storage of the

BECOMES A

kitchen and minimise the tricky

PLACE FOR

configurations when you have a

ENTERTAINING AS

more complicated geometry. Our

MUCH AS

kitchens tend not to have corner

FOR WORKING

cabinets. There is such an industry built around how to access hard to reach spaces. Well, we like to avoid making those hard to reach places in the first place.”

degrees and lie flush against the

the line of the appliance and nice

wall so the owners have total

square edges which allow us to

Having so much storage in

access to the pantry space. Once

integrate them into the straight

drawers under the benches means

they are finished, they fold them

edged geometries,” Nick explains.

that there is less need for upper

back and the pantry effectively

Against the reddish warmth of the

cabinets. With little storage at eye

disappears.

wood, Nick has used a minimal

height, the space feels more open and less cluttered.

palette of strong materials like This intention to create clarity

raw and stainless steel. “We like

of form and simplicity of line led

the materials to be obvious, and

Nick focused on clean storage

the architect to Fisher & Paykel.

highlight them in their best light,”

solutions by concealing all the less

“Fisher & Paykel appliances have a

he says. “We’ve tried to reduce

attractive, but necessary, storage

similar design philosophy, there is

the number of materials we’ve

space in the pantry behind hidden

a design discipline obvious in their

used down to the wood and the

doors. The doors fold back 180

designs. There is real attention to

stainless steel.”

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The DishDrawer™ Double Dishwasher has been installed in the island under the steel and Corian benchtop. By connecting into the cabinetry on either side, the DishDrawer™ Dishwasher is aligned with the top of the cabinetry.

The oven has been positioned on the wall, separated from the co o k to p . T h e ove n h a s b e e n edged with 1 1/4 inch (32mm) cedar to the left to create separation between the oven and microwave. Th e right e dge has b e e n lef t Fisher & Paykel appliances are

intentionally thicker at 100mm to

co m ple m e nte d w th th e s a m e

create a more distinct stop end

stainless steel in the backsplash and

to the cabinetry. The powerpack

the hood, creating an elegant and

rangehood has been enclosed

cohesive composition. “We chose

in timber with ducting through

to use stainless steel appliances

the ceiling.

early on. It is so serviceable, it’s useful for someone who does a lot

A 1 1/4 inch (32mm) cedar panel has

of cooking and cleaning.”

been positioned above the oven and on this sits the microwave, stabilised

IN THE DETAIL

by connections into the cabinetry

The island draws together rustic

on either side. The microwave

and refined materials used in the

trim kit has been used to make

house’s exterior with a solid frame

the microwave the same width

of plate steel sandwiched with a

as the oven.

1 inch (25mm) Corian benchtop overhanging the steel structure, and infilled with cedar cabinetry.

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Models shown are not available in all markets. Please see fisherpaykel.com for more information and design inspiration.

Welcome Home

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D E S I G N S TO RY

WE’RE COOKS TOO OUR ENGINEERS, DESIGNERS, TECHNICIANS AND PRODUCT TESTERS ARE ALL PASSIONATE ABOUT MIXING, BAKING, ROASTING AND ENTERTAINING They know the disappointment when a cake sinks or when some biscuits burn while others are undercooked. They channelled these personal frustrations and hopes into the design of our builtin ovens. Exhaustive testing of every function has impressed even our toughest critics – our own designers. As we recorded insights into how people use their ovens, our designers and engineers thought of ways we could solve each problem. Our engineers went back to basics. Rather than tweaking the existing design to work a little better, they started at the beginning. Our aim was to perfect each part, then put Chief Designer Lauren Palmer

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Chief Designer Lauren Palmer with Global Product Manager Geoff Mitchell (left) and Chief Engineer Matt Reid

these together to create the best

Global Product Manager, Geoff

possible oven.

Mitchell adds, “Design isn’t really va lid u ntil it ’s lin ke d u p with

Chief Engineer Matt Reid explains,

possibilities.”

“ The oven is the hear t of the

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kitchen. We know an oven is more

The Fisher & Paykel team needed

than just an appliance to help you

to d eve l o p th e te c h n o l o g i c a l

put dinner on the table. When we

innovations to make those

cook or bake for our families and

possibilities happen. To do this they

friends, it’s not just about food.

didn’t just try to tweak the oven we

While technology has advanced,

already had. We modified our entire

the hearth is as much the centre

product development process and

of the home as it ever was. The

went back to basics. While the end

difference is that now you can feel

process of cooking is creative, at

confident that your pastry will crisp,

the early stage understanding how

souffles will rise and biscuits will

hot air moves in an enclosed space

evenly brown.”

or the insulation properties of

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different materials were essential. Our engineers worked up from abstract physics and chemistry to create ideal prototypes for each oven element before we even started thinking about design. Without the constraints of an existing chassis or look, we have been able to make numerous small and large leaps in innovation to create the platform. Our designers and engineers keep one key idea central: what is best for the customer? As Mitchell says, “Any good design is the optimum mix of what a customer benefits from and what’s possible. You can’t have one without the other.” For more about the final product see page 31.

“GOOD DESIGN IS THE OPTIMUM MIX OF WHAT A CUSTOMER BENEFITS FROM AND WHAT’S POSSIBLE. YOU CAN’T HAVE ONE WITHOUT THE OTHER”

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COOK

SLOW-ROASTED LEG OF LAMB WITH SALSA VERDE

SERVES 6 - 8 LAMB

LAMB

1  Preheat oven to 130°C (270°F) on Bake (or Vent

1 leg lamb

Bake if you have it) and place shelf in the lower

1 bunch fresh rosemary

third of the oven. 2  Peel garlic and slice cloves

1 head garlic

in half lengthwise. 3  Break down rosemary into

Salt and pepper

small sprigs. 4  Use the sharp point of a paring

1 bottle red wine

SALSA VERDE

knife to make incisions into the lamb and stuff each hole with garlic and rosemary. 5  Place the lamb in a roasting dish and season with salt and pepper. 6  Pour the wine into the dish. 7  Place

2½ cups fresh mint

dish into the oven for 4 - 5 hours. 8  Top up with

1½ cups fresh Italian parsley

warm water if the wine completely evaporates

1 cup fresh basil leaves

during the cooking process.

4 anchovies 2 tbsp capers 2 cloves garlic, coarsely chopped

SALSA VERDE

Place all ingredients into a food processor and process until smooth. Serve on side with lamb.

½ tsp sugar 4 tbsp red wine vinegar 200ml (7 fl oz) extra virgin olive oil

SERVE WITH WILTED KALE WITH NUTMEG AND BUTTER (SEE PAGE 27)

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COOK

PEAR UPSIDE-DOWN CAKE

thickened. Pour into base of tin, retaining a little 50g (1.8 oz) butter

for serving, see note. 4  Peel, core and cut pears

½ cup brown sugar, firmly packed

into sixths. Arrange the pear slices in slightly overlapping concentric circles over the caramel.

3 pears, ripe but firm

5  Sift together the flour, cinnamon, nutmeg,

1½ cups flour

baking powder, baking soda. Stir through the

1 tsp ground cinnamon ½ tsp ground nutmeg

ground almonds. Set aside. 6  Using a mixer, beat together the butter, sugar and honey until thick and pale. Add vanilla and eggs, one at a

½ tsp baking powder

time, beating well after each addition. 7  Slowly

½ tsp baking soda

add the dry ingredients and mix on a low speed

½ cup ground almonds

until just combined. 8  Pour the cake batter

125g (4.4 oz) butter, softened

with a spatula. 9  Bake for 40 minutes until the

½ cup caster sugar ½ cup honey

into the tin over the pears, smoothing the top cake springs back when lightly pressed. !0  Allow the cake to cool in the tin for 10 minutes until turning out onto a serving plate. Serve warm.

1 tsp vanilla extract 3 eggs

Note: For extra decadence, top with retained caramel just before serving. Serve with whipped

Grease a 23cm (9") springform tin, and line 1 

cream and remaining sauce on the side.

the base with baking paper. 2  Preheat oven to 170°C (340°F) on Bake. Position a shelf in the lower third of your oven. The top of the cake tin should be in the centre of the oven. 3  In a small saucepan, melt together first measure of butter and brown sugar. Bring to the boil, then reduce heat to medium and simmer for a further couple of minutes until the mixture has

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COOK

WILTED KALE WITH NUTMEG AND BUTTER

SERVES 6 AS A SIDE DISH

300g (10½ oz) kale 2 tbsp olive oil 3 cloves garlic, very finely sliced 2 tbsp butter 2 tbsp red wine vinegar Salt and pepper Freshly grated nutmeg to serve

Thoroughly wash kale and trim off any tough 1  stems. Roughly chop. 2  In a wok or large fry pan, heat olive oil over a med-high heat. Add garlic and fry for a couple of minutes until fragrant. Add kale. Cover with a lid and allow kale to wilt for a couple of minutes. 3  Add butter, red wine vinegar and season well with salt and pepper. Toss kale to coat well. Cook for a further 2 minutes until kale is al dente. 4  To serve, sprinkle generously with freshly

grated nutmeg.

SERVE WITH SLOW-ROASTED LAMB WITH SALSA VERDE (SEE PAGE 21)

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FISHER & PAYKEL DISHDRAWER™ DISHWASHER: THE KIWI STAR YOU WANT IN YOUR KITCHEN

New Zealand is justifiably famous for spectacular scenery, cultural diversity and local film director Peter Jackson’s epic take on Middle Earth. What is less well known is that New Zealand is also the home of a truly revolutionary piece of industrial design. It’s a story that’s almost as compelling as a J.R.R. Tolkien novel – albeit with fewer dragons and a decidedly domestic slant. 25

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The story starts back in 1986 in sleepy Mosgiel,

The world’s first dishwasher in a drawer,

NZ. At the headquarters of local appliance

it was easier to use and more flexible – catering

manufacturer Fisher & Paykel, a team of industrial

for large households to the most compact

designers took a closer look at the office filing

apartments – than any other product on the

cabinet and had a breakthrough moment. Drawers,

market. It also suited kosher households, where

they reasoned, were practical and easy to use.

double DishDrawer™ dishwashers allowed for

So why not put a dishwasher in a drawer?

wash loads to be kept separate. Fisher & Paykel’s stunned international competitors were left

The answer would have stopped many in their

scrabbling to catch up.

tracks. Every element of a traditional dishwasher – from the motor to the electronics board to the plumbing system – would have to be redesigned. Undaunted, Fisher & Paykel’s team got to work. In an era where all other dishwashers were folddown, cumbersome and white, this was a truly gripping plot twist.

THE DISHDRAWER™ DISHWASHER DIFFERENCE It’s hard to overstate the impact the DishDrawer™ dishwasher had when it was launched, featuring on The Oprah Winfrey Show and earning itself a spread in Time Magazine.

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They haven’t yet. Two decades after its debut, this innovative appliance is in its prime; its original benefits honed and new features added. Over 1.25 million have been manufactured and sold in more than 20 countries worldwide.

It has cemented its reputation as a design classic, scooped numerous top industry and consumer choice awards, and continued to build global market share.

There’s more to come in 2016, including the 20th anniversary of the DishDrawer™ Dishwasher. The latest models are quieter and more energy and water-efficient than ever. They’re more durable, thanks to Fisher & Paykel’s rigorous testing for 20 years’ continuous use. They’re also beautiful, with an emphasis on sleek lines and quality construction, and incorporate clever features such as flexible stacking and sanitise mode. That’s worth a 20th birthday toast or three.

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HOME

DESIGNED FOR LIVING Architect Malcolm Walker Architects Kitchen manufacturer Customtone Kitchens Materials Benchtop: concrete and stainless steel; handles: stainless steel This solid home in St Mary’s Bay in New Zealand is one of the oldest in Auckland. It is said to have been built by a sea captain, constructed from the bricks he had brought from England as ballast in his ship. Architect Malcolm Walker has extended the house and renovated the existing spaces to bring light and open informality into this heavy, enclosed historical residence.

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CREATING SPACES Malcolm is known for planning to create spaces that feel comfortable to be in. The sizes, layouts and proportions relate to people and how they dwell in a home. His is an architecture of space and functionality rather than aesthetic cartwheels and inventive new forms. This is not to say there is a lack of poetry. In this house details like a huge window in the middle of the kitchen bench, or the sunken outdoor space rimmed with seating, highlight how domestic architecture can be subtle, cosy, light and personal without needing to reinvent the wheel. The whole rear of the ground level was pushed out to create a large living, dining and kitchen space. The kitchen was positioned at a right angle to the living and dining area,

“YOU DON’T DESIGN

alongside the central corridor leading

KITCHENS TO LOOK

from the front door. Rather than

GOOD. YOU DESIGN

push the kitchen out to be in line

THEM TO WORK,

with the rest of the living/dining

AND THEN YOU

space, the kitchen was staggered

MAKE THEM

back slightly, hiding more prosaic

LOOK GOOD”

parts of the kitchen – the pantry is tucked furthest from the living

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space and the cooking zone –

placement of the puncture-like

while the social entertaining zone

square window in the middle of

is brought to the centre around the

the kitchen, however, relieves the

dramatic concrete island.

space from feeling too tough or oppressive. Indeed, the detailing

The original house’s double skin

of the window where the concrete

brick construction made the house

bench seamlessly becomes the sill,

feel very solid and dark, and the

and all the window furniture rolls

concrete island nods to those

back completely, amplifies the

characteristics, though it now sits

lightness and tangible connection

in a light and open space. The

to the garden outside.

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ESTABLISHING THE AESTHETIC

.

The client suggested both the use of stainless steel on the cabinetry and the concrete island to create a tough, industrial aesthetic. While not intended, the bubbled pattern in the concrete gives the island the look of marble veining, offering welcome texture against the slick tiles and stainless steel. “You don’t design kitchens to look good. You design them to work, and then you make them look good,” Malcolm Walker explains. “I think you can get caught up in fashion. People read about the magic triangle, and the special distances, but you really have to read the building, read the people, read how the room relates, there’s a lot more to it. That’s one thing with the client’s choice of the stainless steel and concrete, it’s good because the house is massive and solid, and so it does ride well with the house.” There is little cluttering the space: no overhead cabinets, and even the fridge has been tucked into the pantry to maintain the unbroken horizontal lines of the benches. This is a very clever delineation of zones. The fridge sits within the pantry, clearly within the storage zone, which can be closed off (though not completely as the door panes are clear glass), but the

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fridge is still in line with the back bench of the kitchen, so cleverly groups it into the cooking and prep zones. The pantry width was specifically designed for the Fisher & Paykel ActiveSmart™ Ice & Water refrigerator. The walls are lined with shelves of Futura plywood, offering ample storage.

IN THE DETAIL The cooking zone is an anchoring point in the kitchen, with the robust 36" Gas Cooktop sitting over the 30" Built-In Oven. The generous size of the oven’s internal cavity and the power and space available on the cooktop means that meals are easily created for a hungry family as well as for entertaining. THE USE OF STAINLESS STEEL ON THE CABINETRY AND THE CONCRETE ISLAND CREATE A

The stainless steel details like the metal edging line and responsive dials tie in well with the stainless steel cabinetry, while the black

TOUGH, INDUSTRIAL

reflective glass provides another

AESTHETIC

contrasting material within the kitchen palette.

Models shown are not available in all markets. Please see fisherpaykel.com for more information and design inspiration.

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LATEST PRODUCT

LIVE OUT OF DRAWERS Designed to change from refrigerator to freezer at the touch of a button. the CoolDrawer™ Multi-temperature Drawer is built on the concept of distributed refrigeration. It combines ActiveSmart™ Foodcare in a drawer based design that can be placed anywhere in the kitchen, home or entertainment area. CoolDrawer™ Multi-temperature Drawer provides five temperature settings to deliver total flexibility – fridge, freezer, chill, pantry and wine mode, combining intelligence with convenience. Model shown is not available in all markets. Please see fisherpaykel.com for more information and design inspiration.

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KITCHEN LIFE THE KITCHEN HAS CHANGED DRAMATICALLY OVER THE DECADES

These days everyone uses the kitchen – for preparing and eating food and as a place to gather. The usability of the space has become a major challenge – design for everyone is not as simple as it sounds. At Fisher & Paykel we do a lot of research: working with real people, observing how they work and how they live with the various design aspects of the kitchen, the appliances, the cupboards. This is not only about ergonomics – but also looking at the psychological and sociological aspects of how the different components work together. We use this information to help us design better appliances and also to share design trends with kitchen designers. For example, we have noticed that people live out of drawers. It makes sense that what we use most is placed at waist height in a kitchen; after all, this is where our hands are. We have all had the experience, whether we're conscious of it or not, that if something is used less frequently we place it in the third drawer down. We found that people are opting to place their DishDrawer™ Dishwashers side by side rather than one above the other as they find it easier than bending down to access the lower drawer. This simple insight encouraged us to keep pursuing our thinking around the

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distributed kitchen. What if all our drawers could be appliances, each with a different function: one for washing, one for cooling and another set to pantry mode to keep dry foods at the desired temperature? With increased use of the kitchen as a social centre, design aesthetics have become more important. The kitchen is no longer hidden away. We demand better quality and better finishes. This means that we have to make sure that everything we design can be easily maintained and cleaned, and always looks good. The kitchen of just 20 years ago was a very different beast. The kitchen of today has an enormous amount of technology behind it and its components look more like furniture. They are designed for creative use rather than for tasks. The kitchen of today not only has to look good, it also has to make us look good. It has to fit into our increasingly complex, integrated and multi-faceted lifestyles. It has to be the place for storage and the place for preparation­– from weekday convenience to weekend gourmet. It has to be the place to play with the kids, the home office, the place where we hold family meetings, the place in which we entertain. The kitchen is a fundamental member of the family.

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The flush Gas on Steel took a Silver Pin at the 2015 Best Design Awards and received international recognition at the iF Design Awards in Germany.

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L AT E S T P R O D U C T

FLUSH FIT The award-winning flush Gas on Steel Cooktop sits in line with the work surface with low, unobtrusive, cast iron trivets giving your kitchen a smooth, uncluttered look. The combination of unique design, solid brushed stainless steel and the latest burner technology for precise flame control makes this perfect for the uncompromising cook. Models shown are not available in all markets. Please see fisherpaykel.com for more information and design inspiration.

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COOK

OVEN-SMOKED SALMON FILLET

SERVES 6 - 8

2 cups salt 1 cup brown sugar

Classic Bake is a traditional baking function suitable for recipes developed in older ovens. Heat is generated only from the bottom of

1 whole salmon fillet

the oven cavity, allowing for gentle cooking

¼ cup wood chips (we used alder)

of delicate recipes and for those that require

Tinfoil

slow cooking. There is no direct heating to the top of the food so it is perfect for items that

1 Combine salt and sugar. 2 Place salmon

require minimal surface browning.

in a dish and pack salt and sugar mixture on top. 3 Cover with plastic wrap and refrigerate overnight. 4 Preheat oven to 250°C (480F) on Bake. 5 Rinse the salmon, pat dry and place on a wire rack to dry for an hour. 6 Sprinkle the wood chips across the bottom of the roasting dish. 7 Place the salmon on a rack (use the Splatter Grid or Grill Rack if you have it) and place into the roasting dish. 8 Cover the dish tightly with tinfoil. 9 Place the dish into the oven and cook for 8 – 12 minutes, until the salmon is cooked through. !0 Serve hot with new potatoes or cool and pair with brown bread and capers.

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THINKING

A HISTORY OF INNOVATION

SINCE OUR FOUNDING IN NEW ZEALAND IN 1934, WE HAVE GROWN INTO A GLOBAL DESIGN-LED COMPANY OF OVER 3000 PEOPLE

We manufacture in Mexico, Italy, Thailand and New Zealand and sell our products in over 50 countries around the world. Our design heritage is founded on a pioneering spirit and a culture of curiosity that has challenged conventional appliance design to consistently delive r produc t s tailore d to human needs. For us, legacy is about looking into the future, while ensuring what we develop today is aligned to the fundamental principles of sustainable design. We are committed to ongoing research and development. Our culture is one of open innovation, which allows people to work collaboratively to find insights and ideas which connect with our customers and respect our planet.

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D E S I G N S TO RY

DESIGNED TO MATCH Few kitchen brands offer high performance products that visually match. The truth is looks do matter. That's why our full kitchen family matches to create an aesthetic style across all appliances. With the same handles, black glass and stainless steel finish, the Fisher & Paykel kitchen family is engineered to perform and designed to match. Models shown are not available in all markets. Please see fisherpaykel.com for more information and design inspiration.

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DESIGNED FOR REAL LIFE At Fisher & Paykel, we are curious about people – how and where they live, what they do and how they use things. That’s why we learn about people’s needs as the starting point for new designs. We are curious about not only the function and performance of our products, but also the role they play in people’s lives. For us, design is a human endeavour to make life a little better.

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WASHING REINVENTED It takes a lot of brainpower to make things really sim ple . That is th e essence of SmartDrive™ technology. Traditional washing machines are made up of many moving parts. Their complexity also means there’s a lot that can go wrong with them. Fisher & Payke l S m a r tD rive™ m a chin e s are made of just three main parts: a small computer, a flexible agitator and a simple direct-drive motor. This means these washing machines can sense each load, use just enough water and be ultimately more reliable as they run with fewer moving parts.

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TO FIND OUT MORE For more information about Fisher & Paykel products and design inspiration see fisherpaykel.com or call us

New Zealand 0800 372 273

Ireland 1800 625 174

Australia 1300 650 590

Europe +44 (0) 1908 588 370

United States 1 888 936 7872

Singapore +65 6547 0100

Canada

Asia

1 888 936 7872

+65 6547 0100

United Kingdom 08000 886 605

China 400 640 8777

CUSTOMER CARE Fisher & Paykel has a dedicated

They can also arrange for a service

enquiry service that allows

technician to install selected

customers to speak to a real

appliances and advise consumers

person about any questions they might have about their appliances. Our Customer Care Representatives can offer advice on which appliance will best suit

where their nearest Fisher & Paykel dealer can be found. Nobody is better suited to install, service and repair your Fisher

their needs, and provide extensive

& Paykel household appliance

product knowledge on how to use

than our network of specially

a current Fisher & Paykel appliance.

trained service technicians.

Copyright © Fisher & Paykel 2016. All Rights

Important notice of disclaimer: Our magazine

Reser ved . The produc t dimensions and

contains information on a wide subject of products

specifications in this magazine apply to the

which we manufacture and/or sell internationally.

specific products and models described at the

Some particular products, models or sizes which

date of issue. Under our policy of continuous

are detailed in this magazine may not be available

p r o d u c t i m p r ove m e n t , t h e s e d i m e n s i o n s

for sale and purchase in your area or country, if

and specifications may change at any time.

available the product may have different options to

You should therefore check with your dealer or

those depicted in the magazine. Before agreeing to

Fisher & Paykel’s Customer Care Centre to ensure

purchase a particular product by reference to this

this brochure correctly describes the products

magazine please check its availability and accuracy

currently available.

of its description. All claimscontained in this magazine are as at the date of printing.

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