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

By this author


Food September 19, 2020

Fish and chips

Pretty much every coastal country town has a fish and chip shop, and more often than not one is indistinguishable from another – they were all built around the same time, are often painted blue or feature blue signage in a familiar script, and have …

Food September 05, 2020

Oranges with olive oil, pistachio and black pepper

This recipe is all about the pistachio spice mix. For as pleasant as it is to enjoy this orange salad, the kicker is that you now have excess spice mix that can be kept in a sealed jar for months. It works equally well on your morning porridge as it does …

Food August 22, 2020

Smoked bone marrow butter with braised lentils

I can pinpoint one particular moment when my perspective on food changed. It involved a conversation in the media driven by a prominent food writer regarding the “value” of bone marrow and the concept of charging money for what is seen as a waste …

Food August 08, 2020

Oyster omelette

Where exactly does an omelette sit in meal classification? It is just as appropriate to serve one for breakfast as it is for dinner. It also makes a great brunch, lunch or late supper. Perhaps, then, that makes an omelette the perfect go-to meal – at …

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 …

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