David Moyle In Conversation

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Richard Cornish hosts David Moyle in conversation, discussing all things food and wine, as well as David's latest project Longsong, and his Hobart eatery Franklin. A strong advocate for utilising locally grown produce, learn about what inspires David when curating new tastes and flavours. Then it's your turn to fire the questions with a Q&A session. 

Date: Sunday 25 March
Time: 1pm
Location: Town Square Stage, Ringwood Town Square, Level 3

No booking required.

About David Moyle

David Moyle grew up in Port Fairy, on Victoria’s south-west coast and is adamant about using locally-grown produce, that very much dictates his menu. 

David started cooking in 1996 at The Latin, in Melbourne with Bill Marchetti. In 2001, when 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 in 2013.

Four years later Moyle moved to Byron Bay. A keen surfer, he spent three and half years at The Pacific Dining Room 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 2013. 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 the culinary destination. He stayed on cooking long enough to win GT's Regional Restaurant of the Year award in 2013.

In October 2015, David opened his Hobart restaurant, Franklin, to great acclaim. Franklin was voted the 10th best restaurant in the country by 500 of his peers in the 2016 AFR Australia’s Top 100 Restaurants. The restaurant and bar is found in an old Ford showroom, with an exposed kitchen and a star five 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 cuisine. Australian Gourmet Traveller named Moyle in an elite group as the next generation of influencers in the industry. In 2013 he received the award for ‘best use of regional produce' at Delicious Produce Awards and the following year joined a prestigious list on the judging panel. 

A long-awaited project conceived by John and Lisa van Haandel in collaboration with David Moyle, Longsong opened in November 2017. Located above it’s big brother restaurant, Longrain on Melbourne’s Little Bourke Street. LongSong comes to life within one of Melbourne’s most distinctive and special spaces – a second story horse stable, last used in the mid-1900s.

David’s menu is composed of wood grilled, barbequed proteins and vegetables, delicious snacks and refreshing salads to match an eclectic drinks list - from tapped wine barrels to bespoke spirits. A strong focus on a sustainable produce is evident throughout the offering.

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