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

By this author


Food July 10, 2021

Radicchio, walnut tarator, blueberries and roasted blood sausage

The debate over combining fruit with savoury dishes can become almost as passionate as that concerning religion. It’s all in or not at all. Like pineapple on pizza – the idea can be met with disgust or delight in equal measure. But – shock, horror …

Food June 26, 2021

Roasted kohlrabi with lamb and prune sauce, and raw kohlrabi with macadamia cream

Having fled the latest Melbourne lockdown, I am lucky enough to be in a place where seasonality is less of an issue when buying fresh produce. What is readily available only during spring in the southern climes is now ripe for the picking in the subtropical …

Food June 12, 2021

Chou farci (stuffed cabbage)

Cabbage is hardly the sexiest ingredient. But I am finding real joy in celebrating the staples. The likes of potatoes and cabbages all deserve their time to shine and take centrestage for even a fleeting moment. Like anything, the key is in the ingredient …

Food May 29, 2021

Hand-rolled semolina pasta with scallop blanquette

Making pasta is commonly associated with machinery and complex home set-ups, but it is possible to make pasta purely by hand. Small rolling pins or specific hand-shaping tools will allow for the myriad shapes and styles to add to your repertoire. With …

Food May 15, 2021

Pot-au-feu/ bollito misto

Pot-au-feu in France, bollito misto in Italy. This “peasant” hotpot of cheaper cuts is an absolute staple in many European households. It’s a bit of a contradiction of a dish, as at no point in the process does it show any semblance of the absolute …

Food May 01, 2021

Dancing grass crumpets

I’m making a huge assumption but, due to last year’s Covid-19 lockdowns, I figure most people now have access to a sourdough starter/mother. If you don’t have your own, I recommend sweet-talking a friend into lending you some of theirs and building …

Food April 17, 2021

Peter’s pickled peppers

One of the best things I ate in a time before Covid-19 was a pepper pickled by a guy named Pete. Pete took some peppers at their peak (although I can’t be sure if Pete picked those particular peppers), passed them through a wood-fired oven and popped …

Food April 03, 2021

Smashed cucumber salad

Texture in salad is key. For me, the point of these kinds of salads is to lift the rest of the dishes served in a set by providing freshness. And the key to freshness is that hydrating crunch. On paper, this list of ingredients sounds at odds, but the …

Food March 20, 2021

Crayfish noodles

It may seem ludicrous to serve an entire crayfish tail for a home meal given the history of the premium price. But we are in strange times that have unintended benefits for consumers. Crayfish, along with several other products, have been effectively …

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