Kylie Millar | Public figure

Kylie Millar

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• Chef

20.01.2022 #Repost @huckstergram After working a year in her dream restaurant Blue Hill Stone Barns, in New York with Dan Barber the pandemic hit and saw Kylie Millar (Shane’s Quality Butchery) on the next plane home to Australia before the international borders closed. With no job, she discovered her local butcher was trading busier than ever and needed more hands on deck, so the award-winning chef put her hand up and has been mastering a new art ever since. Listen and Subscribe t...o @deepintheweedspodcast with Anthony Huckstep (@huckstergram) on your favourite podcast app @deepintheweedspodcast @huckstergram @foodwinedine @shanesqualitybutchery See more

17.01.2022 C A K E Toasted Meringue Olive oil & lemon... Hazelnut & orange Choc Lemon curd, white choc ganache, roasted almonds Hazelnut chocolate ganache ........ It’s always special being able to create something for people on their special day, but even more so when it’s a friend. Thankyou @ellproust & Bobby for inviting me to be apart of your wedding day in a way I love to - feed people. Congratulations #cake #weddingcake #kyliemillar #kyliemillarfood

15.01.2022 Toasted meringue is fast becoming one of my favourite things.... Toasted maringue Buckwheat & almond cake (gf/df) Lemon curd... Recipe to come... @lisa_jane #birthdaycake #glutenfree #meringue #kyliemillar #kyliemillarfood @kyliemillar @kyliemillarfood

14.01.2022 ..Sunday Lunch... Some snaps of a couple of the courses cooked for a private function. Seed crackers... with a surprise of fresh ricotta underneath ... Spring vegetable nest KFC- Kylies fried chicken - kimchi & pickles Foccica & cukes Peas & beans Pumpkin & parsley Dessert #sundaylunch #privatedining @kyliemillarfood

02.01.2022 Cheers to Christmas ... And eating and drinking all our Aussie summer delights. @seedlipaus_nz has got you covered in the drinks department with their distilled non-alcoholic spirits and new RTD range- great for picnics or any festive occasion!... In terms of food... I can help you there with a cured pepperberry trout that pairs fantastically with the @seedlipaus_nz Spice 94. Easily prepared beforehand and great for picnics or as a little pre Christmas feast treat. 1 side Ocean Trout (skin taken off) 210g fine salt 90g caster sugar 10g pepperberry 5g dried lemon myrtle leaves Pop the salt, sugar, pepperberries and leaves into a food processor and blitz until the leaves and pepper have combined with the salt and sugar. Spread half the mixture into a container, place the trout on top then cover evenly with remaining mix. Cover and leave in the fridge for 24hrs, remove from mix and rinse with cold water, dry and slice thinly to serve. You can purchase seedlip online at @davidjonesstore , @danmurphys and @liquorlandau . Enjoy your Christmas #seedlip #christmas #feast #nonalcoholiccocktail #ad #paidpost