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When he was a boy, Stephen Mills grandfather would always have a magical mystery stew on the boil.
He cooked on wood-fired ovens, pots bubbling away, and had home-killed lamb, pork and chickens hanging in his chiller.
Curiosity soon took over for the aspiring young chef.
Mr Mills started his culinary career the old-school way ‒ slogging it out washing dishes at fancy resorts on weekends and cooking up a storm in his Home Economics classes at school.
When he was 16, he took up an apprenticeship in the Blue Mountains, and went on to work at various restaurants, hotels, clubs and resorts. ....

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