KYLIE MILLAR
Named 2018 Josephine Pignolet Young Chef of the Year*, Kylie first came to our attention as a contestant on MasterChef in 2012. She has worked at Mugaritz in Spain and with top Australian chefs, including Ben Shewry at Attica in Melbourne. Next, she’s off to Blue Hill restaurant in New York.
At the moment I’m experimenting with Spanish cuisine. I lived in Spain for two years and fell in love with the food culture there, so I’m trying to learn some of the more traditional dishes.
For a mid-week meal a stir-fry is always a good healthy option. I like to incorporate a lot of vegies and fresh leaves from the market or my little balcony garden.
On Sundays I love a slow-cooked meal, anything from a slow braise to a roast.
Picking a favourite cookbook is like a parent picking a favourite child! I always use On Food and Cooking by Harold McGee as a point of reference. Bouchon Bakery by Thomas Keller is great for baking and bread, The Art of Fermentation by Sandor Ellix Katz is great for making ferments at home and
I’m loving Anna Jones’ The Modern Cook’s Year – full of delicious, healthy recipes. Kitchen utensils I can’t live without include my Shun Classic chef’s knife – I have a 20cm one and it’s a great all-rounder. My Lodge cast-iron skillet pan, because it works on induction, gas, the barbecue, hot coals or even straight into the oven. And my silicone spatula; a good-quality spatula ensures nothing gets left in the bowl (to the disappointment of some). When it comes to appliances my absolute favourite is my KitchenAid. With all the attachments you can get these days, it makes cooking at home easy. My pet hate is a messy kitchen bench
‘As nice as it is to wow people with a perfectly risen soufflé, remember that everyone – including you – is there to enjoy the night.’
wherever I am, at home or work. I love to have everything clean and organised.
Favourite music to cook to? Sydney band The Middle Kids.
I don’t get the chance to entertain at home as often as I’d like, but I manage to do so about once a month.
When I do entertain at home I usually have casual nibbles that are easy to prepare before everyone arrives, then spend more time and effort on the main course and dessert. Having people over gives me a perfect excuse to try a new ingredient or experiment in the kitchen.
My favourite background music for dining with friends is a playlist ranging from Fleetwood Mac to Lorde. My key piece of advice for anyone
preparing a dinner party is don’t go crazy. As nice as it is to wow people with a perfectly risen soufflé, remember that everyone – including you – is there to enjoy the night. There is nothing worse than the host being stressed out. Have most of your prep done before everyone gets there. That way, you can enjoy the night more. My favourite tipple is vermouth.
It’s an understatement to say winning the award is an honour. To be recognised by hospitality heavyweights and Damien Pignolet in receiving this award was, for me, a form of acceptance into the industry and a huge encouragement.
As part of the award I am lined up to embark on an internship [chefs often refer to these stints as ‘stages’] at Blue Hill at Stone Barns in upstate New York.
My grand plan is to have my own small restaurant with ties to the garden and
produce that is all made in-house, including cheese, vinegar and charcuterie products. > * Awarded to an Australian chef under 30 at the annual Good Food Guide Awards.