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

By this author


Food March 23, 2019

Twice-cooked turkey wings with black pudding and shiitake mushrooms

Poor old turkey. The bird has been the packhorse of nondescript protein for generations. But years of genetic selection for maximum return and fast growth has rendered the turkey of the wild into what is more akin to a cephalopod. Debeaked and with breasts …

Food March 09, 2019

Lychees, cherries and rose petals with tahini and sesame cake

Flowers are commonly used the world over in cooking and not just for their aesthetic beauty. Lavender, rose, chrysanthemum, dandelion, borage and marigold have been used to give aroma to sweet and savoury dishes and have also played a major role in medicine. Borage …

Food February 23, 2019

Grilled rockmelon with turmeric, fetta and mint

As a youngster, I always had an aversion to rockmelon, or cantaloupe as we call it in Tasmania and Victoria. To my younger nose, it had a pungent odour, akin to old socks. It wasn’t until I travelled to Japan, where melons are coveted and a single one …

Food February 09, 2019

Almond cream with salted cucumber and dill oil

Greater knowledge and understanding of food production has definitely influenced people’s dietary decisions in the past few years. But even so, when it comes to thinking about how certain foods are produced and the effects that has on our bodies and …

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 …

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