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

By this author


Food October 26, 2019

Broad bean falafel with tahini dressing and salad

Falafel have been a mystery to me for most of my adult life. The fluffy little fried balls of goodness were something I purchased for such a long time without ever querying how they were produced. The most common version of falafel uses dried chickpeas …

Food October 12, 2019

Padrón peppers with tomato bread and aioli

Since beginning to write this column I have gone to great lengths to ensure the dishes featured showcase ingredients that are in peak season. Given our environmental forecast of warming conditions, and in the name of adaptability, I give you an early …

Food September 28, 2019

Oyster hotpot

During the early stages of colonisation in Australia and the United States, oysters were viewed as more than just an appetiser – they were one of the most readily available sources of protein for those situated near the ocean or saltwater estuaries. …

Food September 14, 2019

Pipis with XO sauce

Sometimes things fit together perfectly. Pipis are my favourite ingredient and collecting them is my favourite pastime. Every time I head back to my family home on the south-west coast of Victoria I make time to “shuffle” for pipis. On an outgoing …

Food August 31, 2019

Pearled barley and freekeh with roasted Jerusalem artichokes and ricotta

Jerusalem artichokes are certainly not the most glamorous of vegetables. This tuber sits way down the pecking order, along with the turnip, mostly as a result of a particular side effect from its consumption. There is absolutely no denying Jerusalem …

Food August 17, 2019

Roasted and raw brussels sprout salad with anchovy

They used to be the vegetable of children’s nightmares, and probably still are. But the once-hated brussels sprout has become elevated of late. It’s from the same family as kale, and I can see it becoming similarly popular. Whereas kale got cool from …

Food July 27, 2019

Pumpkin curry

There is an art to the multi-dish meal. In my formative experiences of Australian food culture we hadn’t yet embraced the multiple room-temperature dishes and condiments that can make up a meal on tables around the world. Here, we tend to focus on a …

Food July 13, 2019

Mont blanc

Despite containing only five ingredients, a good mont blanc has fantastic depth of flavour and is one of my favourite winter desserts. Named for the famous mountain, which straddles the border between Italy and France, the dessert is also claimed by both …

Food June 29, 2019

Banded morwong en papillote

I don’t think I’d be able to count the number of fish I’ve cooked in my life. But no matter how many, I still really enjoy it. And even though cooking fish in a bag is arguably the most simple and commonly practised method, it does deliver the hits. When …

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