Columns - Irish Examiner

Aishling Moore

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

Aishling Moore: How to make a lovely lemon sole with verde butter

Aishling Moore's recipe is inspired by childhood memories

Sat, 20 Jun, 2026

Aishling Moore: The magic of Irish-grown mushrooms and the key to cooking them perfectly

Aishling Moore's delicious recipe for baked oysters with creamy leek and mushrooms

Sat, 06 Jun, 2026

Aishling Moore: How to make monkfish with haricot bean, pea, and guanciale stew

The bean stew can be made in advance and warmed whilst cooking the monkfish.

Sun, 31 May, 2026

Aishling Moore: How to make devilled fisherman’s toast with shallot salad

It’s a stunning little number that is great served for breakfast or brunch.

Sat, 23 May, 2026

Aishling Moore: How to make potato rosti with anchovy mayonnaise

The rosti can be cooked a day or two ahead and any leftovers keep well in the freezer

Sat, 16 May, 2026

Aishling Moore: How to make curried coconut poached hake

When done right, poaching seafood can have an amazing outcome

Fri, 15 May, 2026

Aishling Moore: How to make hake with chickpeas and nduja

Nduja is deeply intense in flavour, so a little of this cured meat goes a very long way, especially when paired with seafood.

Sat, 09 May, 2026

Aishling Moore: How to make grilled mackerel with beetroot and apple chutney

The pairing of mackerel with beetroot is one which I revert to often.

Sat, 02 May, 2026

Aishling Moore: Sunshine vibes with this fab fish stew

Fennel, whether it’s the vegetable, herb or seed, pairs so wonderfully with seafood. Caramelising the wedges like I have here, intensifies the beautiful anise flavour.

Sat, 25 Apr, 2026

Aishling Moore: Try my crushed chickpea recipe for the comfort of mash with minimal work

When I have a hankering for a good scoop of mash but want to forgo the laborious washing, peeling, mashing and excessive use of dairy, I make this

Sun, 12 Apr, 2026