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 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

Aishling Moore: Looking for the perfect snack to serve with drinks? Try these crab cakes

You’ll find cooked, picked and shell-free crab meat now in most supermarkets, fishmongers and delis

Sun, 08 Mar, 2026

Aishling Moore: Hate finding bones in your fish? Try my tandoori monkfish and blood orange salad

I love cooking fish on the bone, especially monkfish as there is only one bone to contend with

Sat, 28 Feb, 2026

Aishling Moore: A trip to Vienna inspired this monkfish scampi with tomato and anchovy ketchup

In Vienna, my classic schnitzel was an uber-thin escalope of veal, fried crisp and accompanied by a simple potato salad and a wedge of lemon

Sat, 21 Feb, 2026

Aishling Moore: How to make a one-pot wonder mussel and chorizo soup

This weekend’s mussel and chorizo soup is a fabulous shellfish soup to add to one's repertoire of one-pot wonders

Sat, 14 Feb, 2026

Aishling Moore: How to prepare hake with a creamy espelette sauce

Piment d’Espelette is a vibrant red spice, it’s got a fruity sweetness, a subtle smokiness and gentle warming heat

Sat, 07 Feb, 2026

Aishling Moore: Add some black pudding to your fish dishes and thank me later

In this weekend’s recipe, black pudding-crumbed hake with celeriac and apple, a little goes a long way in making this dish a real winner.

Sun, 01 Feb, 2026