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

By this author


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 …”

Food May 12, 2018

Pipis and periwinkles with new potatoes and seaweed butter

“The pipi is defined by a triangular shell and is found in the shallows of estuaries and beach sand flats. Pipis are very accessible to gather and for the next level of funk, we bring in the periwinkle. This dish is a bit of a celebration of all things …”

Food April 28, 2018

Fig tart

“I have never been a fruit guy, but my girlfriend is a fruit bat – we have a fig tree in the backyard and she’s out there every morning. Now I really appreciate eating a fig that is ripened straight from the tree, which has never come in contact with …”

Food April 14, 2018

Smoked eggplant with salted cheese and mint

“This eggplant is a pretty classic Middle Eastern dish, similar to a baba ganoush. The eggplant picks up and holds the flavour of the smoke, while the skin protects it. This technique ends up both smoking and steaming the eggplant.”

Food March 31, 2018

Squid noodles with shiitake

“This dish came out of trying to think of new things to do with squid. My kitchens have always been intentionally limited by equipment. This technique came out of trying to use the protein as a carb. Slicing the squid like a noodle also opened up how it …”