A former physiotherapist, Kylie Millar came to realize her true passion was food and cooking after joining the ranks of Masterchef Australia in 2012. 

Kylie has since worked in some of the world’s best restaurants and with mentors such as Darren Purchese of Melbourne’s Burch & Purchese, Mark Best and Matt Germanchis of Pei Modern, Sydney, Andoni Aduriz at Mugaritz in San Sebastian, Spain, and Ben Shewry at Attica in Melbourne. In 2018 she was awarded the first national Australian Good Food, Young Chef of the Year award and currently is the Executive Sous Chef and Meat Lab Director at the iconic Blue Hill at Stone Barns. 

Kylie's extensive experience has shaped her philosophy as a chef. Understanding and supporting regenerative farming practices and sustainable food systems and implementing those into her cooking and menu development is of high priority to her.

Your two-night stay includes two communal dinners by Kylie, a butchering demonstration focused on technique and ethics, and immersive time on the farm connecting with the sources of our food.

Guests will enjoy time to roam the land, harvest from the garden, gather by the fire, and participate in optional hands-on food prep.

Farmhouse accommodations and all meals are included in your stay.
2-night minimum.