Moon on a Spoon, a lovely combination of food-centred memoir and cookbook, is the creation of acclaimed silverworking artisan and former professional chef, Richard Moon. With an engaging warmth, humour and clarity, Richard gives the reader glimpses into the various people and places which influenced his cooking style as well as his life, from the Queensland potato farm of his early childhood to his high-school Home Economics classes, from years in the RAAF’s newly-opened catering unit in Adelaide making large quantities of food, to cooking in all sorts of restaurants and cafés in the Blue Mountains, from time as sous-chef and trainer at a very multicultural hotel training school in the Mountains, to creating dishes for food media while discovering a new direction, as a creator of wearable silver jewellery, and finally and eventually starting a creator-centred business, The Makers Shed, in rural northern NSW, with his partner in life and business, author and journalist Michael Burge, who has also written the engaging foreword to this book.

The book is beautifully structured, each segment of Richard’s story accompanied by relevant recipes, which cover an eclectic range, from his father’s favourite Banana Caramel Pie to an airforce crowd-pleaser of Brie Burger, from a Potato Waffle created in a Blue Mountains café (and I so agree with him regarding the sadly underestimated but so very versatile and wonderful spud!) to making Tarte Tatin (one of my favourite sweets ever!) for a fabulous French restaurant in Hartley Vale, just over the Mountains; from a Black Sticky Rice recipe in another café to Filipino beef stew from his time in the hotel school to truffle butter created after visiting a truffle farm during his food magazine days; from quince paste first devised after foraging for the wild-growing fruit to a home-made Worcestershire sauce. All the recipes are clearly explained and are practical yet enticing.

I caught up with Richard not long after the book’s launch by publisher High Country Books.

1.First of all, Richard, congratulations on the publication of Moon on a Spoon! Can you tell us a bit about how it came about?

Thank you for the generous intro Sophie! To be honest, it was when Michael and I were driving up to Queensland a couple of years ago, and, inevitably, talking about The Makers Shed and the local artisanal products we stock, particularly while we were expanding the range of books on offer. We decided a cookbook would be a good addition to the collection at High Country Books, the little bookshop within our gallery. Racking our brains thinking of whose book we could stock, we hit on the idea of publishing our own! I had a large collection of recipes and some amusing anecdotes from years in the kitchen, and Michael can put a good book together… so Moon On A Spoon was born as the second publication of our imprint!

2. What was the process of writing it like? Were there any particular challenges—or pleasures?

I’m not a natural writer, so Michael was on my case regularly, reminding me to, “Just add a little more.” It was interesting revisiting my other life… so many memories, some fond and some I’d rather not revisit. Only the fun ones went into the book… we didn’t want a tragedy!

3. How did you choose the recipes you include in the book?

There were a few must-haves in my collection. All the recipes we included have been made so often, they’re like old friends. An old Air Force mate, when she heard about the book, asked if the Chicken and Yoghurt Pie was in? Of COURSE! I couldn’t leave that out!!! A couple of the recipes were requested over the year by Gourmet Traveller magazine for their Fare Exchange section, so those were included. In the end, I treated the process like composing a menu (a really big one)… that was always a favourite part of my work. Combining tastes, textures and eye appeal while ensuring a variety of dishes for everyone no matter their dietary requirements.

4. You have had such a richly varied professional life and the stories you tell about it are very engaging. But is there anything else, in terms of cooking/food experiences that you would have liked to do but didn’t get around to?

I would have liked to work overseas for an extended period. Unfortunately I never had the courage or connections to do it. Instead, I simply savoured the tastes of the countries and cultures I’ve visited. I remember places by the food I ate there! Otherwise, looking back, I’m satisfied with my career in food. From occasionally cooking for masses in tents on stoves that ran on jet fuel, to busy cafes, to exquisite French fare, to teaching, with forays into food styling and foraging in between (and sometimes concurrently), gotta be happy with that unique journey.  

5. A cheeky question, this one—is it always you who cooks at home or do you and Michael share it?

It’s normally me doing the cooking. To be honest, that’s mostly because I hate washing up! Michael is a good cook though and rustles up a satisfying meal when he has time. He’s actually concocting a Mexican feast right now, to give me space to write this!

6. What do you hope readers will get from your book?

Well firstly, I hope they get a bit of a laugh at the more amusing anecdotes that I’ve shared in the book. Then I’d like to think that they enjoy cooking the dishes that I selected (I’ve had a few folks tell me they’re loving them). Ultimately though, my wish is that anyone considering a change of career in midlife, may be emboldened to do so! The metamorphosis will probably not be instant… it took me six years of study and practice before silversmithing became my full-time career. But with courage and tenacity, life can take a whole new direction! And I’m so grateful.

Moon on a Spoon is available from High Country Books at The Makers Shed, Deepwater; The Seasons Store, Uralla; The Reader’s Companion, Armidale, or Wise Words Bookshop, Moree.