Heading up this year’s Harveast line-up is a young Melbourne chef whose commitment to sustainable produce and down-to-earth approach have endeared him to critics and diners alike.
With his bushy beard, shaggy hair and faded black shorts, chef David Moyle doesn’t look like your average superstar chef. Born
and raised in Port Fairy, a tiny fishing village on Victoria’s rugged south-west coast, Moyle grew up appreciating the wildness of
the ocean, the shifting moods of the seasons and the subtle cues of nature; values that are evident in his approach to food – and
life – today.
With a career that has taken him all over Australia, David first made his name at St Kilda’s Circa, The Prince under Andrew McConnell, before heading up the kitchen at Pacific Dining Room in Byron Bay. Next stop was Tasmania, for the role of head chef at The Stackings at Peppermint Bay, south of Hobart – a posting that saw him win Gourmet Traveller’s Regional Restaurant of the Year award in 2013.
In 2014, he led the charge in the renewal of Hobart’s now buzzing restaurant scene with his first restaurant, Franklin. The acclaimed hyper-local, hyper-seasonal diner became a true showcase of Tasmanian produce, highlighting the young chef’s incredible skill for presenting it in surprising and delicious new ways.
Last year, David returned to Victoria to open his lauded new venue, Longsong above Longrain in Little Bourke Street, alongside Melbourne hospitality power couple, John and Lisa Van Haandel (Longrain, Stokehouse). With an ethos of local, seasonal produce approached simply, Longsong has done away with ovens and gas burners: with everything cooked over a smoky wood-fired grill. Not only does this method allow the ingredients to speak for themselves, it’s emblematic of Moyle’s approach as a chef: honest, unadorned and real.
Ahead of his appearance at Harveast, we spent a day with David to find out a little more about his approach to food – and life.
Meet David Moyle and find out more about his passion for local produce and sustainability at Harveast on Sunday 25 March. He’ll be on stage and in conversation with food writer Richard Cornish from 1pm in Ringwood Town Square. No bookings required.