David Moyle

We love the ruby colour of this dessert cocktail, as well as its make-ahead potential. It has easy entertaining written all over it.

"The fish roe adds something raw, fresh and acidic to the meal." says David Moyle, of Longrain and Longsong fame.

"John Dory needs butter," says David Moyle. We can get behind that.

These moreish chicken skewers, grilled over hot coals until crisp and charry, are perfect drinking food: convenient, compact and full of big flavours.

The smoky flavours of coal-roasted eggplant are complemented by ricotta salata and sweet golden shallots in this stand-out salad by Longsong chef David Moyle.

“I always use metal skewers – they hold the heat and cook the meat internally,” says David Moyle. “They can also be washed and reused rather than just thrown out.” If you’re not confident dealing with the ink sacs, squid ink is available in 4gm sachets or in jars from Simon Johnson and The Essential […]

"These peas go really well with everything," says David Moyle. "Cooking the peas and chicory over coals blisters them in a similar way to blanching but adds a subtle smokiness."

A large wood-fire oven is at the heart of all cooking at Hobart restaurant Franklin. This smoky dish combines a bone marrow broth with earthy spelt, nettles and toasted broccoli leaves for a nourishing menu standout.

Recipe for southern calamari and fennel salad in crab sauce by David Moyle from Franklin in Hobart.

Recipe for poached apple with sweetened goat’s curd and bay leaf dessert by David Moyle from Franklin in Hobart.