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 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

Aishling Moore: How to make a puff pastry fish pie that the whole family will love

Good-quality fish stock is a must for this pie. So, grab some fish bones from your local fishmonger (flat fish bones make the best stock) and make a batch and freeze the excess for future recipes

Sat, 04 Apr, 2026

Aishling Moore: This restaurant favourite is deceptively simple to make at home

The dish typically comprises of dover sole, which has been dredged in seasoned flour, fried in clarified butter and finished with a sauce of brown butter, capers, lemon juice and fresh parsley

Sun, 29 Mar, 2026

Aishling Moore: My recipe for the ultimate comforting chowder

Seafood chowder is a must-have recipe for any keen, seafood-loving home cook

Wed, 25 Mar, 2026

Aishling Moore: Try my Katsu curry recipe for Irish fish with a Japanese twist

This is an adaptation of a dish we had on the menu in Goldie

Sun, 15 Mar, 2026