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

By this author


Food January 26, 2019

Grilled kingfish collar with tare and yuzu kosho

What is more fitting for summer lunch on an island continent than fresh seafood? Because my chef brother-in-law is also a keen diver, our family meals are often brimming with whole fish, abalone, clams and crayfish. How lucky are we? The beauty of working …

Food December 15, 2018

Mussels with kombu butter

I recently spent my weekend collecting and cooking shellfish in the pristine waters of southern Tasmania. It’s a pastime I really enjoy. Collecting shellfish provides a strong connection with nature and requires observation and an understanding of …

Food December 01, 2018

Strawberry and rose geranium cordial and lemon and f ig leaf cordial

My yardstick for a refreshing drink is whether you would drink it while playing tennis. Even though tennis is a game I haven’t played since I was 16, the courtside drink that comes to mind always contained some smashed fruit with a high water content. …

Food November 17, 2018

Spring onion and leek broth with smoked eel

In south-west Victoria, where I grew up, there is evidence of this country’s early forms of aquaculture practised on Gunditjmara land in the form of elaborate eel traps and runs believed to have been developed up to 8000 years ago. This sight has since …

Food November 03, 2018

Furikake

In cooking, sometimes convenience is key. I now focus about 25 per cent of my time in the kitchen on building a larder of fermented, dried and smoked goods that add depth of flavour in varying forms of acid and salt. The result yields a benefit not only …

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 …”

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