AFTER 25 YEARS working as a chef in commercial kitchens, from field cooking in the defence force to a la carte dining and teaching, Richard Moon embarked on the journey to become a silver jeweller.

This collection of 70 beloved recipes is part-cookbook and part-memoir, charting his transition from chef to artisan.  

Select from French and Asian-inspired cuisine, cafe specials, and perennial favourites such as Moroccan Peanut Soup, Caramelised Onion & Goat’s Cheese Tart, and Richard’s oft-requested Vanilla Bean Creme Brulee.

A medley of easy-to-follow entrees, mains, desserts, sweet treats, sauces and preserves, some of which you won’t find anywhere else … all with a dash of Richard’s dry humour!”

READ THE FOREWORD OF MOON ON A SPOON