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

By this author

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 …

Food June 15, 2019

Grilled wild deer with pomegranate, fig and mustard leaf

This year the New South Wales government announced it will spend $9 million on a deer control program delivered by the National Parks and Wildlife Service. Methods used will include trapping and baiting along with aerial culling. All of which allow very …

Food June 01, 2019

Pine mushroom and hazelnut soup

It was a slow start to Victoria’s wild mushroom season this year. Very little rainfall early in autumn means we haven’t seen large quantities of the two wild mushroom varieties that are prolific along the fringes of pine plantations. Pine mushroom …

Food May 18, 2019

Pasty treats

Persimmon is a relatively difficult fruit to use fresh. The Western palate prefers it, with its fairly savoury and vegetal flavour, “blet”. Bletting is the process of letting the fruit overripen and ferment in its own skin, therefore transforming …

Food May 04, 2019

Celeriac chawanmushi

Delicate steamed savoury egg custard (chawanmushi) is a common start to a meal in Japan. It is generally served as part of a set with rice, broth, pickles and grilled meats. It’s a huge contrast to my early culinary experiences with custard. As a young …