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

By this author


Food October 20, 2018

Whipped smoked fish with broad beans, leaves and salted cucumber

Possibly the best part of a broad bean is the leaf. But most often it is simply discarded, as usually the plant is grown purely for the bean to be picked at the height of ripeness and served fresh. I love cooking with everything the plant throws at me …

Food October 06, 2018

Radishes with raw silver trevally and sweet sesame

Radishes have a great capacity to work across several applications, from accompanying raw fish dishes to being used in salads to being roasted with meat cuts. But the aspect I like best is the mustard element that runs through them all. Japanese radish …

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 …”

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