Growing up in a household of four boys in Auckland, Stef Millin remembers the pleasure of round-the-table gatherings, enjoying nourishing home style cooking. Local produce, exceptional meats and distinctive flavours ignited his love for food, and Stef travelled to Sydney to explore his options in the industry. Following a stint in retail management:
Stef began training as a butcher in 2001, and won the East Sydney TAFE Apprentice of the Year in 2005.
After spending 10 years learning the trade throughout some of the most reputable butcheries of Sydney, Stef Millin opened Millin’s Fine Food Butcher in 2011. With a passion for the traditional art of butchery, Stef’s techniques honour every animal and his trade. Every cut and every meal presented in Millin’s is prepared on premises using the finest wholesome, pure and simple ingredients, utilising the entire animal.
Finding the home for his vision in Balgowlah Heights was a simple decision for Stef. The community feel and lovely customers who genuinely appreciate what he’s providing for them make it somewhere he’s happy to support and give back to. Stef recalls, “It’s like the local shops I used to ride my bike down to as a kid to grab an ice cream!”
Over the years, the gourmet products that Stef and his team have produced have been awarded a staggering number of trophies and awards for a butcher of such a young age.
Millin’s owes its success to Stef’s foundation philosophy: that the beautiful products he and his team prepare are more than just ingredients. Stef is devoted to providing what his customers want and need, resulting in innovative and tasty meal solutions, prepared using traditional methods with a genuine artistic flair.