UNSW Industrial Design students have designed cooking facilities for Sydney’s local parks.
Students were briefed to design public barbeques that encouraged social interaction, sustainability and different styles of cooking. They were also encouraged to include smart technologies, apps, induction heating and recycled materials in their designs.
One of these designs was a facility for the proposed nature walk in Kogarah’s Carss Park. Named Insel, the design is an elevated barbeque facility that juts out over the parks marshlands.
The wooden panelled structure is solar powered and houses a galvanised steel barbeque and wooden tables and benches. An LED display around the roof of the structure allows personalised messages to be displayed for birthdays and celebrations, and lights up to let park-users know when barbeques are free.
“Our aim was to create a unique enclave, where families and friends can gather with all the required facilities in reach but still be embedded in nature,” says student, Marc Abbott.
“We also focused on an inclusive design by making sure the barbeque was wheelchair-friendly and that we provided segmented cooktops to cater to different dietary needs and cooking styles.”
Another design, named Cosea, is a modern, powder-coated steel structure with a barbeque, sink, tables, benches and a surfboard rack. Proposed for Arthur Byrne Reserve at Maroubra beach, the design also incorporates power outlets for electrical cooking, USB charging ports and LED lights that automatically turn on for night time cooking.
“Our team vision was to provide the best social outdoor experience at Maroubra Beach,” says student, Ibrahim Diaz.
“Cooking, washing and disposing of waste properly is what every barbeque in Sydney should do and is what Cosea is all about.”
The students presented their final designs to a panel including Georges River Council staff and the managing director of Emerdyn, a park and street furniture manufacturer.
