David Moyle
is a chef. He is a food editor of The Saturday Paper.

By this author

Food May 15, 2021

Pot-au-feu/ bollito misto

Pot-au-feu in France, bollito misto in Italy. This “peasant” hotpot of cheaper cuts is an absolute staple in many European households. It’s a bit of a contradiction of a dish, as at no point in the process does it show any semblance of the absolute …

Food May 01, 2021

Dancing grass crumpets

I’m making a huge assumption but, due to last year’s Covid-19 lockdowns, I figure most people now have access to a sourdough starter/mother. If you don’t have your own, I recommend sweet-talking a friend into lending you some of theirs and building …

Food April 17, 2021

Peter’s pickled peppers

One of the best things I ate in a time before Covid-19 was a pepper pickled by a guy named Pete. Pete took some peppers at their peak (although I can’t be sure if Pete picked those particular peppers), passed them through a wood-fired oven and popped …

Food April 03, 2021

Smashed cucumber salad

Texture in salad is key. For me, the point of these kinds of salads is to lift the rest of the dishes served in a set by providing freshness. And the key to freshness is that hydrating crunch. On paper, this list of ingredients sounds at odds, but the …

Food March 20, 2021

Crayfish noodles

It may seem ludicrous to serve an entire crayfish tail for a home meal given the history of the premium price. But we are in strange times that have unintended benefits for consumers. Crayfish, along with several other products, have been effectively …

Food March 06, 2021

Nectarine and thyme granita with plums and ice-cream

Stone fruit generally arrives at the beginning of summer, whereas in a shaded corner, at altitude, in a southern orchard, those last remnants of ripe fruit can appear as late as the beginning of autumn. Previously, I have written about how fickle truly …

Food February 20, 2021

Fresh corn polenta

The “three sisters” – corn, beans and squash – are the key crops of a method of companion planting first used by indigenous North Americans. All grow symbiotically and are harvested at a similar time to provide fresh produce or larder goods when …

Food February 06, 2021

Chicken liver parfait

It can be daunting, no doubt. The thought of working with offal generally means liver parfait is limited to being a deli purchase. But this simple recipe has been my saviour in many situations where I’ve needed a handheld or picnic-style snack. When …

Food January 23, 2021

Zucchini paste with toasted nori and capers

At the moment, many home veggie gardeners are experiencing a glut of zucchinis, squash and other vining vegetables. Even just one or two plants can produce a massive quantity. Fortunately most will be picked as flowers or as young and tender fruit, and …