An Intimate Luncheon
In a light-filled Mosman home designed by Stritt Design and Construction, professional cook and food stylist Karen McFarlane prepares an intimate French-inspired luncheon that celebrates the craftsmanship and elegance of La Cornue.
Stepping into the kitchen of this Mosman residence, the gleaming La Cornue oven catches the eye immediately. “As a food stylist, I’m always drawn to beautiful things in the kitchen and the La Cornue Château is like the pinnacle of beauties,” says McFarlane. Its presence is utterly recognisable and luxurious, speaking to a century of French culinary engineering.
For McFarlane, cooking has been part of her life since she was a child. “I grew up on a farm, so living and working on the land was a way of life. My mum is a great cook and was always in the kitchen, and I was always in the kitchen with her,” she reflects. “I’ve always felt really natural in the kitchen.” Having worked in many spectacular kitchens throughout her career, she notes that creating dishes with a La Cornue oven is “a cook’s dream”.
In this Mosman residence, the La Cornue Château – with its crisp white enamel finish and polished brass detailing – is the undeniable centrepiece. For Stritt Design and Construction, the oven became the anchor for a kitchen designed to feel refined, timeless and deeply functional. As the heart of the home, the space needed to be cohesive, light-filled and beautifully balanced, with material authenticity and symmetry shaping every decision.
This intention is expressed through a carefully curated palette of Arabescato marble, bespoke American oak and hand-painted joinery, enriched by brass tapware and hardware that echo the oven’s detailing. Feature lighting by Marie Flanigan adds gentle sculptural warmth, completing the space’s sense of craftsmanship. For Stritt, choosing La Cornue was a natural alignment with their own design ethos; each oven’s artisan-made construction and Pure White finish with unvarnished brass trims reinforce the home’s commitment to authenticity and materials that develop character over time.
McFarlane drew inspiration from the brand’s heritage, creating a French-inspired menu with a modern Australian twist. Guests begin with gougères filled with Comté custard and cornichon jam, followed by sashimi tuna with a niçoise dressing, basil oil, some potato crumbs and some crème fraîche. The main sees free-range chicken breast served with celeriac puree, spring vegetables, chicken velouté and dill oil, before a honey and raspberry tart featuring Blue Mountains honey for dessert.
For McFarlane, cooking on a La Cornue oven is both a pleasure and a privilege. “When you walk into a kitchen that has a La Cornue oven like this, it’s definitely something that draws people in… It’s unlike anything else I’ve seen out there in the market here in Australia. I love working with it.”
Building design by Stritt Design and Construction.
