Kylie Millar's guest appearances

Kylie Millar

The Unbearable Lightness of Being Hungry

A Plate to Call Home

Deep in the Weeds - A Food Podcast with Anthony Huckstep

Ben Shewry

Danielle Alvarez

Patrick Friesen

Sharon Salloum

Ambrose Chiang

Lennox Hastie

Momofuku Seiobo

Adam Wolfers

Mike Eggert

Stephanie Alexander

Queen Chow

Giovanni Pilu

Ben Sears

Darren Purchese

Ho Lee Fook

OwlTail

After working a year in her dream restaurant Blue Hill Stone Barns, 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.https://www.instagram.com/kyliemillar/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling

After working a year in her dream restaurant Blue Hill Stone Barns, 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. <a href="https://www.instagram.com/kyliemillar/?hl=en" rel="nofollow" target="_blank">https://www.instagram.com/kyliemillar/?hl=en</a> Follow Deep In The Weeds on Instagram <a href="https://www.instagram.com/deepintheweedspodcast/?hl=en" rel="nofollow" target="_blank">https://www.instagram.com/deepintheweedspodcast/?hl=en</a> Follow Huck <a href="https://www.instagram.com/huckstergram/" rel="nofollow" target="_blank">https://www.instagram.com/huckstergram/</a> Follow Rob Locke (Executive Producer) <a href="https://www.instagram.com/foodwinedine/" rel="nofollow" target="_blank">https://www.instagram.com/foodwinedine/</a> LISTEN TO OUR OTHER PODCASTS Dirty Linen with Dani Valent <a href="https://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986" rel="nofollow" target="_blank">https://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986</a> The Crackling with Anthony Huckstep <a href="https://linktr.ee/thecrackling" rel="nofollow" target="_blank">https://linktr.ee/thecrackling</a>

Kylie Millar (Shane’s Quality Butchery) - From Blue Hill to butchery

Kylie Millar was on her way to becoming a physiotherapist when suddenly something inside of her told her she need to try being a chef. Winner of the 2018 Josephine Pignolet award, Kylie Millar has achieved some amazing things in her short career. Her emotional chat with Gary Mehigan reminds us to appreciate our roots and how a simple recipe from our grandmother from can transport us back to our childhood. Gary’s food tips and tricks: How to make a quick caramel sauce at home.https://www.kyliemillar.com.au/See omnystudio.com/listener for privacy information.

Kylie Millar was on her way to becoming a physiotherapist when suddenly something inside of her told her she need to try being a chef. Winner of the 2018 Josephine Pignolet award, Kylie Millar has achieved some amazing things in her short career. Her emotional chat with Gary Mehigan reminds us to appreciate our roots and how a simple recipe from our grandmother from can transport us back to our childhood. Gary’s food tips and tricks: How to make a quick caramel sauce at home. <a href="https://www.kyliemillar.com.au/" rel="nofollow" target="_blank">https://www.kyliemillar.com.au/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Kylie Millar & her calling to be a chef

Kylie Millar has a masters of physiotherapy – and has even worked with the Sydney Swans AFL team! – but that’s probably not why you’ve heard of her. She’s done time at Mugaritz in Spain, which is ranked no. 6 on the World’s Best Restaurants list, and also has worked as a pastry chef at the sugar-laced wonderland that is Burch and Purchese in Melbourne and is currently turning out desserts at the acclaimed new Sydney outpost of Pei Modern. In 2012, she also was a contestant on a TV show you may have heard of called Masterchef. In this podcast, she talks about both the pressures and highlights of being on Masterchef, from feeding guts to Massimo Bottura to meeting her idol, Jamie Oliver (Kylie admits she lost her cool when this happened – “I was worse than the screaming teenage girls at a Justin Bieber concert”). Your sweet tooth will also get a workout while listening to this episode, whether it’s hearing about her nougatine parfait “D-day” moment with Guillaume Brahimi, or when she recreates the atmosphere of working at Burch and Purchese (where you could smell the sugar in the air as soon as you walked into the patisserie; or enjoy a cheese and crumble dish with smoked vanilla ice-cream, as part of the dessert degustations). Kylie also talks about experiencing and making next-level sweets in Spain (drawing on a convention-stretching ingredients list that ranges from lemon pith to foie gras!), and her current role at Pei Modern, where the menu includes unique creations such as a sorrel sorbet with honeycomb and a not-so-typical chocolate tart with eucalyptus and cultured cream. And somehow Kylie also has time to experiment with her own line of sweets! She is currently working on a range of salted honeycomb, a one-of-a-kind salted caramel with cultured cream, and even bespoke cakes. If you’re keen on ordering any of these, you can contact Kylie directly on millar.kylie@gmail.com. The salted caramel is especially amazing! It’s definitely up there with the best I’ve ever had. Despite the high sugar content of the podcast, I can guarantee you that there's no post-consumption crash after sampling this episode. In fact, it was a total delight to talk to Kylie – her enthusiasm, charm and dedication frosts the conversation in the best way possible.

<a href="http://www.kyliemillar.com.au/" rel="nofollow" target="_blank">Kylie Millar</a> has a masters of physiotherapy – and has even worked with the <a href="http://www.sydneyswans.com.au/" rel="nofollow" target="_blank">Sydney Swans AFL team</a>! – but that’s probably not why you’ve heard of her. She’s done time at <a href="http://www.mugaritz.com/en/" rel="nofollow" target="_blank">Mugaritz</a> in Spain, which is ranked no. 6 on the <a href="http://www.theworlds50best.com/list/1-50-winners/mugaritz" rel="nofollow" target="_blank">World’s Best Restaurants list</a>, and also has worked as a pastry chef at the sugar-laced wonderland that is <a href="http://www.burchandpurchese.com/" rel="nofollow" target="_blank">Burch and Purchese</a> in Melbourne and is currently turning out desserts at the acclaimed new Sydney outpost of <a href="http://www.peimodern.com.au/location/sydney" rel="nofollow" target="_blank">Pei Modern</a>. In 2012, she also was a contestant on a TV show you may have heard of called <a href="http://tenplay.com.au/channel-ten/masterchef" rel="nofollow" target="_blank">Masterchef</a>. In this <a href="http://traffic.libsyn.com/unbearablelightnessofbeinghungry/kyliemillar2.mp3" rel="nofollow" target="_blank">podcast</a>, she talks about both the pressures and highlights of being on <a href="http://tenplay.com.au/channel-ten/masterchef" rel="nofollow" target="_blank">Masterchef</a>, from feeding guts to <a href="http://www.osteriafrancescana.it/bottura.html" rel="nofollow" target="_blank">Massimo Bottura</a> to meeting her idol, Jamie Oliver (Kylie admits she lost her cool when this happened – “I was worse than the screaming teenage girls at a Justin Bieber concert”). Your sweet tooth will also get a workout while listening to this episode, whether it’s hearing about her nougatine parfait “D-day” moment with <a href="http://www.guillaumes.com.au/guillaume-brahimi" rel="nofollow" target="_blank">Guillaume Brahimi</a>, or when she recreates the atmosphere of working at Burch and Purchese (where you could smell the sugar in the air as soon as you walked into the patisserie; or enjoy a cheese and crumble dish with smoked vanilla ice-cream, as part of the dessert degustations). Kylie also talks about experiencing and making next-level sweets in Spain (drawing on a convention-stretching ingredients list that ranges from lemon pith to foie gras!), and her current role at Pei Modern, where the menu includes unique creations such as a sorrel sorbet with honeycomb and a not-so-typical chocolate tart with eucalyptus and cultured cream. And somehow Kylie also has time to experiment with her own line of sweets! She is currently working on a range of salted honeycomb, a one-of-a-kind salted caramel with cultured cream, and even bespoke cakes. If you’re keen on ordering any of these, you can contact Kylie directly on <a href="mailto:millar.kylie@gmail.com">millar.kylie@gmail.com</a>. The salted caramel is especially amazing! It’s definitely up there with the best I’ve ever had. Despite the high sugar content of the podcast, I can guarantee you that there's no post-consumption crash after sampling this episode. In fact, it was a total delight to talk to Kylie – her enthusiasm, charm and dedication frosts the conversation in the best way possible.

Kylie Millar - Pei Modern, Burch and Purchese