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

By this author

Food May 16, 2020

Tuna sashimi

Talking about the preparation of large pelagic fish such as this southern bluefin tuna is intimidating for two reasons. First, because Japanese culture and cuisine goes to reverential lengths to honour the beauty of this fish. Second, because bluefin …

Food May 02, 2020

Not borsch

As a younger chef, I’d go to enormous lengths to ensure a dish’s authenticity. I would spend hours researching and drilling for extra information on certain cuisines and their origins, fearful of inadvertently falling into the trap of cultural appropriation. …

Food April 18, 2020

Quail eggs with celery heart remoulade

Remoulade is a go-to dish regularly pulled from my bag of tricks. It sits somewhere between a dressing and a salad and can hold so many variations. Beetroot remoulade, sorrel remoulade, kohlrabi remoulade, and on it goes. The parameters are effectively …

Food April 04, 2020

Coconut sticky rice with grilled mango

Summer is over. But we can still enjoy the last of the fruits we associate with the season and, hopefully along with them, a few more warm, sunny days. End-of-season and tree-ripened fruit that have had a longer “hang time”, perhaps in cooler climates, …

Food March 21, 2020

Tripe with olives and roasted tomato

The inside of a cow’s stomach looks a lot like a swimming cap. Sometimes it is measured in “caps” in markets – as in, “Two caps of tripe, please.” This continues our odd use of language when referencing meat products. If I put on a dish of …

Food March 07, 2020

White beans with lamb ribs and green goddess sauce

I’ve always loved cooking with dried beans. Somewhat maligned as boring and bland, they are a staple in my pantry. And while some people consider them just a filler or a vehicle for sauce and other flavours, I like to occasionally give them a turn as …

Food February 22, 2020

Whitebait fritters

Whitebait is the immature species of several small schooling fish caught almost exclusively with a cast net. The demand for these little baitfish has never been high in Australia, unlike in New Zealand, where they are a popular menu item. Depending on …

Food February 08, 2020

Grilled prawns with orange coronation dressing

I first learnt of the process prawns go through after harvest from a fishmonger at Bay Seafood Market in Byron Bay. Freckle, as he is affectionately known, is one of the most transparent people in the industry and revealed that, once caught, prawns are …

Food January 25, 2020

Blackberry and beetroot salad

Summer is in its prime and the juicy foods are abundant. Berries, stone fruit, zucchinis and cucumbers all have a relatively high moisture content and sweetness at this time of year. A great way to showcase this is to use the juice from the fruit or vegetable …