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

By this author


Food September 15, 2018

Spring milk ricotta with honey and kunzea pikelets

“Even milk has seasonality. Developments in agriculture that have seen variation diminish can be seen in both a positive and negative light. However, the difference in a milk from a spring pasture should be celebrated. Ricotta is a very, very simple thing …”

Food September 01, 2018

Grilled mud crab with curry butter

“I was lucky enough to recently find myself on an immense cattle station in the Gulf of Carpentaria with a group of friends. We camped, fished, hunted and gathered among the broad biodiversity that existed on the property. As it was the end of the wet …”

Food August 18, 2018

Artichokes à la barigoule

“The window in which to pick artichokes is very short. They go from being young, tender and a joy to prepare to a stringy and tough time-waster, which makes absolute sense considering they are a thistle. This recipe is based on a French preparation – …”

Food August 04, 2018

Sea urchin with cultured butter and toast

“I treat sea urchins as you would an oyster. One or two portions at the beginning of a meal is one of the best ways to begin an evening. The warm buttered toast is a lovely complement.”

Food July 21, 2018

Nettle rice

“Talk of nettles and most folk flinch, recalling run-ins in fields with shorts. The thought of eating or even harvesting them isn’t exactly met with exuberance. Like most things involving gardening, it draws an analogy with life, as I was once taught …”

Food July 07, 2018

Pickled quince with cime di rapa and bottarga

“When buying quinces, a few imperfections are a good sign that the fruit has experienced fewer chemicals and industrialised processes. Quinces, like apples, because of their varieties, have a fairly long season. By the time you work from the top of Victoria …”

Food June 23, 2018

Smoked oysters and chicken broth

“When done with consideration, cooking can be a great way to show the oyster’s flavour. In winter, especially, oysters tend to have more of a muscle, and rock oysters can be treated almost like clams to show this off. This recipe uses smoked oysters …”

Food June 09, 2018

Grilled blue mackerel

“Cooking mackerel is a commitment. I cook them over coals using a Japanese technique, grilling with the dry heat above charcoal rather than through contact with the flame. You cook only on one side, through a wire rack. When the meat turns opaque two-thirds …”

Food May 26, 2018

Salt-baked celeriac with mustard cream and salmon roe

“Keeping vegetables whole and intact for as long as you can yields similar benefits to meat on the bone, but for me cooking in a self-sealing dome of salt – or clay and hay – is the pinnacle. In this recipe I serve the celeriac with mustard cream and …”

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