Biography of David moyle
David Moyle takes a cooperative approach to cooking. Originally from Port Fairy, on Victoria’s south-west coast, he is adamant about using locally grown produce, that very much dictates his menu. David started cooking in 1996 at Melbourne restaurant The Latin, with Bill Marchetti. In 2001, he joined Maurice Esposito at St Kilda institution Stokehouse. He then joined the team at Circa, The Prince, under Andrew McConnell, in his first head chef role.
Four years later he moved to Byron Bay. A keen surfer, he spent three and half years at The Pacific Dining Room in Byron Bay at The Beach Hotel. During his time in Byron Bay, David developed a strong connection with the local farmers and market gardeners who would drop off fresh produce on a daily basis. David fell in love with Tasmania's terroir and moved to Hobart. He headed the kitchen at The Stackings at Peppermint Bay where he joined his now business partner, Ben Lindell. Moyle concentrated on returning Peppermint Bay to a culinary destination. He stayed on cooking long enough to win Gourmet Traveller's Regional Restaurant of the Year award in 2013.
In October 2015, David opened his Hobart restaurant Franklin to great acclaim.
The restaurant and bar is found in an old Ford showroom.It’s a big, open space with polished concrete floors adorned in cowhides. The kitchen is smack bang in the centre of the restaurant and is totally exposed; at its centre is a 10-tonne Scotch wood fire oven. Moyle’s menu borrows from nature and the Tasmanian wilderness. Predominantly seafood focused, it changes daily depending on what local foragers and farmers bring.
David has won many awards for his unpretentious, savvy and simple cuisine.
In 2011, while at The Stackings, he received the award for ‘Outstanding use of regional produce by a chef' at the Delicious Food Awards, and Best Regional Restaurant in Australia at the 2013 Gourmet Traveller awards, and Franklin came in at Number 10 in Australia’s Top 100 Restaurants 2016. In early 2017, thanks to David’s strong relationship with Melbourne hospitality veterans John and Lisa Van Haandel, he will be at the helm of a new Thai-influenced bar and grill, LongSong, which is set to open upstairs from the iconic modern Thai restaurant Longrain, which the Van Haandels bought outright in early 2016.
Friday 12th May, 2017
Pre dinner drinks 6.30pm, seated at 7:15pm
TasTAFE Drysdale Launceston, 93 Paterson Street, Launceston
Price $195 per person
Want to bring a crowd? Book a table of 10 for $1500 and save 23%. Contact Drysdale@TasTAFE.tas.edu.au to purchase.