She may have finished sixth in the 2012 season of MasterChef, but former physiotherapist Kylie Millar’s star hasn’t lost it’s shine.
In fact, the 29-year-old has just signed on with Ben Shewry’s Melbourne-based restaurant Attica.
“At Attica I work on some of the appetisers but mostly the pastries,” the chef explains. “We’ve got a beautiful Camel Milk Ice and whipped emu egg desserts.”
It’s not Millar’s first top-name placement either. Her spot on the Channel 10 show earned her work experience with Aussie pastry chef Darren Purchese followed by time at Sydney’s Pei Modern and two years with Mugaritz, Spain, one of the top six restaurants in the world.
“I was and still am very ambitious,” Millar says. “I wanted to be in Ben’s restaurant. "He is one of the originals to start using Australian native ingredients."
Attica are well known for using local Australian products with chefs and staff taking to the kitchen gardens weekly.
Millar will also return to MasterChef Australia tonight with a pressure-building challenge. Contestants have three hours to cook and fifteen minutes to plate up Millar’s 'The Nest'.
“I wanted to make a dessert that is like something you would stumble across in the Australian bush,” Millar states.
The dish consists of 47 steps to cook and 14 steps to plate and ingredient combinations like parsnip, cured egg and marshmallow so contestants will need their wits about them.
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