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

By this author


Food July 25, 2020

Braised root vegetables with Vegemite

Vegemite occupies a very specific place in the Australian culinary landscape – and has done for quite some time. It is synonymous with the whitest of bread and buttery toast and very little else. But it’s time for Vegemite to step out of the shadows …

Food July 11, 2020

Whole roasted cabbage with smoked pipis and garlic cream

We have passed through the winter solstice and with the promise of longer periods of sunlight comes the vision of verdant spring greens and new life. The reality is that we are smack bang in the time of cool soil, where what grows beneath it is what gets …

Food June 27, 2020

Beef ktzitzot with pickled turnip

Beef mince holds a certain nostalgia for me. And I’m sure I’m not alone when I say it fuelled a considerable percentage of family meals growing up. Creative use of mince was the pillar of home economics and sometimes a subtle pathway into other food …

Food June 13, 2020

Banana pancakes

Sadly, most bananas at this time of year are destined for a morning smoothie. Or if they’ve been forgotten for a few days or frozen for a few months, they might turn up as the hero ingredient in one of the most-represented dishes of the Covid-19 lockdown: …

Food May 30, 2020

Poached chicken and pomelo

For as long as I can remember, Sunday is the only day of the week that provides me with some semblance of a routine. And one constant is a weekly food shop that almost always involves buying a whole chicken. Taking the time to prepare a whole chicken …

Food May 16, 2020

Tuna sashimi

Talking about the preparation of large pelagic fish such as this southern bluefin tuna is intimidating for two reasons. First, because Japanese culture and cuisine goes to reverential lengths to honour the beauty of this fish. Second, because bluefin …

Food May 02, 2020

Not borsch

As a younger chef, I’d go to enormous lengths to ensure a dish’s authenticity. I would spend hours researching and drilling for extra information on certain cuisines and their origins, fearful of inadvertently falling into the trap of cultural appropriation. …

Food April 18, 2020

Quail eggs with celery heart remoulade

Remoulade is a go-to dish regularly pulled from my bag of tricks. It sits somewhere between a dressing and a salad and can hold so many variations. Beetroot remoulade, sorrel remoulade, kohlrabi remoulade, and on it goes. The parameters are effectively …

Food April 04, 2020

Coconut sticky rice with grilled mango

Summer is over. But we can still enjoy the last of the fruits we associate with the season and, hopefully along with them, a few more warm, sunny days. End-of-season and tree-ripened fruit that have had a longer “hang time”, perhaps in cooler climates, …

Pages