Our Path To Food
with David Moyle

Deep diving with the people who are attempting to preserve ancient culinary traditions and cultivate more sustainable alternatives to modern destructive agricultural methods.

Centred around the experience of food: from production to distribution to the table. David speaks to the hunters, foragers, farmers and artisans who are attempting to preserve ancient culinary traditions and cultivate more sustainable alternatives to modern destructive agricultural methods and recovery from the effect bushfires and natural disasters have had on artists, settlers and traditional land owners.

Hosts

  • David Moyle

    With a humility that permeates both his cooking and demeanour, David Moyle has captivated critics and diners alike, cementing his position as one of the most celebrated chefs on Australia’s culinary landscape. With accolades from his time as a chef including Gourmet Traveller’s ‘Next Generation of Industry Influencers’ and ‘Regional Restaurant of the Year’, Delicious Produce Awards ‘Best use of Regional Produce’ and David’s first restaurant ‘Franklin’ awarded one of the ‘World’s 50 Best Restaurants’ and the ‘10th Best Restaurant’ in AFR Australia’s Top 100 Restaurants. In addition to being the Food editor of The Saturday Paper, Delicious Magazine Produce Awards Judge and curator of the Flinders Island Food Festival, David’s deep love of food, culture and sustainability has taken him around the world collaborating with the arts. Though David continuously pushes himself into unfamiliar waters he remains adamant about working with locally-grown, ethical and sustainable produce, borrowing from nature and the local wilderness. The same values remain the constant undercurrent of all that he does, from the kitchen and beyond: simplicity, humility and sustainability. That, and of course, a lifelong love of cooking.