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

By this author


Food February 08, 2020

Grilled prawns with orange coronation dressing

I first learnt of the process prawns go through after harvest from a fishmonger at Bay Seafood Market in Byron Bay. Freckle, as he is affectionately known, is one of the most transparent people in the industry and revealed that, once caught, prawns are …

Food January 25, 2020

Blackberry and beetroot salad

Summer is in its prime and the juicy foods are abundant. Berries, stone fruit, zucchinis and cucumbers all have a relatively high moisture content and sweetness at this time of year. A great way to showcase this is to use the juice from the fruit or vegetable …

Food December 07, 2019

Potato pan bread

For me, baking is about the pursuit of an approachable loaf. In the food industry, conversations may revolve around which sourdough has the highest hydration, yet 99.5 per cent of the population are consuming a heavily processed product, the origins of …

Food November 23, 2019

Broccoli stems in broccoli sauce

Cooked and seasoned vegetables left to cool to room temperature are so pleasing to eat. I find the flavour and complexity comes through more than when the vegetables are eaten raw, and it is much easier to tell the differences in how the produce is grown …

Food November 09, 2019

Licorice molasses cake with candied ginger

Learning to cook with less sugar is something of a contradiction to this recipe. By subbing out refined sugars with greater quantities of the same product in a more raw form, any potential benefits are lost. However, this recipe hinges on licorice. Despite …

Food October 26, 2019

Broad bean falafel with tahini dressing and salad

Falafel have been a mystery to me for most of my adult life. The fluffy little fried balls of goodness were something I purchased for such a long time without ever querying how they were produced. The most common version of falafel uses dried chickpeas …

Food October 12, 2019

Padrón peppers with tomato bread and aioli

Since beginning to write this column I have gone to great lengths to ensure the dishes featured showcase ingredients that are in peak season. Given our environmental forecast of warming conditions, and in the name of adaptability, I give you an early …

Food September 28, 2019

Oyster hotpot

During the early stages of colonisation in Australia and the United States, oysters were viewed as more than just an appetiser – they were one of the most readily available sources of protein for those situated near the ocean or saltwater estuaries. …

Food September 14, 2019

Pipis with XO sauce

Sometimes things fit together perfectly. Pipis are my favourite ingredient and collecting them is my favourite pastime. Every time I head back to my family home on the south-west coast of Victoria I make time to “shuffle” for pipis. On an outgoing …

Pages