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: 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

Aishling Moore: These simple garnishes complement oysters perfectly

Before garnishing any oyster, I recommend to first try it undressed or ‘au naturel’ to gauge the level of salinity, sweetness and to better understand the texture

Sat, 24 Jan, 2026

Aishling Moore: The meatiest of fish deserves a robust sauce

Halibut is the meatiest and largest fish that I get to work with, so it’s a real joy when available

Sun, 18 Jan, 2026

Aishling Moore: The ultimate curried mussels with shoestring fries dish

There are many variations of the aromatics used to add flavour to this dish, in some recipes you’ll find cream or butter added others include chilli and ginger

Sat, 10 Jan, 2026

Aishling Moore: Endless opportunities with this family favourite — fish finger tacos

These fish fingers can bebaked in a preheated oven or shallow fried in a pan if you’d rather not deep fry

Sat, 03 Jan, 2026