Kylie Millar

Cook || Australian Always seeking out new ideas, ingredients & techniques to further knowledge. 🔪currently cooking at Blue Hill at Stone Barns

[Kylie Millar @kyliejmillar]

@adamliaw @goodfoodAU This is a great article- i got excited reading it! Thankyou @adamliaw ... you’ve sparked ideas which could see this industry being more sustainable- not to mention better avenues for farmers & small producers!

[Kylie Millar @kyliejmillar]

72 hours spent in London with this good egg liss_smith_ - life is pretty sweet! ❤️#loveyouliss https://t.co/OS3pCJgOhd

[Kylie Millar @kyliejmillar]

What an incredible experience, Thankyou to the team @thecloveclub @OliWilli @ The Clove Club https://t.co/rOMzlgoUnH

[Kylie Millar @kyliejmillar]

Vegetables from the farm.... my fabulous flat mate meigneux & the rest of the harvesting crew.
#knowyourfarmer https://t.co/9Nd0qiDsop

[Kylie Millar @kyliejmillar]

Loved being able to share this incredible restaurant with people very special to me! Loved having you in town- come back soon please! #iwillcookforyou @ New York, New York https://t.co/pJU3TY7rkH

[Kylie Millar @kyliejmillar]

Caught in the act!
Forage days are my favourite!

#kiwiberry #willowshoots #elderflower #pawpaw
Snapped 📷 by @swaino_insano https://t.co/yOb4GwjRxO

[Kylie Millar @kyliejmillar]

They say you don’t get to pick your family....but I’d pick dotti & pouweli a million times over! Excited to have you in town! ❤️
#thefam @ Williamsburg, Brooklyn https://t.co/eN1H90TDuX

[Kylie Millar @kyliejmillar]

I love meeting people who genuinely love what they do. Aaron & Daniel forthave_spirits definitely fall into this category. From the sourcing of ingredients, to the layered processes of their spirits- their end… https://t.co/7kX1W3is0i

[Kylie Millar @kyliejmillar]

Kefir: a fermented milk drink with a sour taste, made using a culture of yeasts and bacteria....

And these are the ‘grains’ or the Scooby that help create it.
Very happy with the growth of these guys over the last… https://t.co/s1T0x48aDJ

[Kylie Millar @kyliejmillar]

Back to creating bubbles.....

Three ingredients: ginger (left over from kitchen processes), organic raw sugar & water! .... maybe 4, a bit of love was added too 😊

#gingerbug… https://t.co/xh6BQ9iza8

[Kylie Millar @kyliejmillar]

Early morning trip into the #newfultonfish markets was quite a treat!!! Blown away by the size of the scallops!! @ The New Fulton Fish Market Cooperative https://t.co/I3LjHXXY0Y

[Kylie Millar @kyliejmillar]

A very exciting surprise in the mail....
@parabereforum
Cooking up a better food future- A Women’s Vision
Thankyou @canabalmaria for creating this inspiring collection!
Head to… https://t.co/L6KMtY5KS0

[Kylie Millar @kyliejmillar]

Have loved being able to learn from James staple_bread .... what a place! Incredibly knowledgeable, generous with information & a fun environment! Anu onetablesydney as well.
Thankyou… https://t.co/YnLpuEorEX

[Kylie Millar @kyliejmillar]

Hot cross buns!

Recipe up soon. Very happy with this batch!
#easter #hotcrossbuns #baking #sourdough https://t.co/AX6lWiIZ3F

[Kylie Millar @kyliejmillar]

Turmeric tonic!

Remember a few posts ago I showed you my bright orange turmeric bug..... well this is a result of that.

Bubbly orange goodness ..... a hint of the raw honey to accompany… https://t.co/Pwn9ytv7S8

[Kylie Millar @kyliejmillar]

Bunya bunya glacé.....

Those of you not familiar with the bunya bunya tree they are a native pine to Australia that produce these whopping big pine cones (think bigger than a… https://t.co/wY084LIi2i

[Kylie Millar @kyliejmillar]

Flashback to Sundays in Spain.... paella 🥘!

Wouldn’t say no to paella today!
#vivaespaña #paella #domingo @ Mugaritz https://t.co/KzJKdKLGHj

[Kylie Millar @kyliejmillar]

Turmeric ‘bug’......
destined for turmeric‘beer/tonic’ just like home brewed ginger beer.

Turmeric is all the rage these days for its health benefits- anti-inflammatory and antioxidant… https://t.co/k7j0EkLfHM

[Kylie Millar @kyliejmillar]

Have a guess what I picked up this morning....

....... fresh Pistachios!
Not the dried salted ones we are all used to eating.

And how’s the colour? So green. And the smell of the soft… https://t.co/7deMYBzKvI

[Kylie Millar @kyliejmillar]

My starter (masa madre) is starting to come alive again- after a little neglect. I love the smell, a little acidic, particularly when it’s getting close to ‘feeding time’ ( maybe it’s… https://t.co/eT1RCoXxXU