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: Brill with baked pumpkin, kale and caper salsa

"This year at Goldie, we’ve been using lots of Uchi Kuri, a Japanese variety of winter squash that Alex at Singing Frog Gardens is growing in West Cork."

Sun, 02 Nov, 2025

Aishling Moore: This spicy tuna melt sandwich is inspired by Cork's street food scene

Inspired by the Tongue Tied brothers’ love for a bit of spice and a sandwich, this weekend’s recipe is my take on a classic fish sambo: the tuna melt.

Sat, 04 Oct, 2025

Seafood Made Simple: A tasty twist in the tail with this chilli-and-mint hake

This dish of peas, chilli and mint is one of my go-to simple suppers when I'm looking for dinner in a flash and the crisper drawer in the fridge is lacking fresh vegetables

Sun, 29 Jun, 2025

Seafood Made Simple: Flex your mussels with this risotto

Saffron, the hand-picked and dried stigmas of the crocus sativus flower, provides the risotto with its distinctive warm yellow hue and a wonderful floral undertone flavour to this dish.

Sat, 21 Jun, 2025

Seafood Made Simple: How to make a classic fish and chips

This weekend, I’m sharing my preferred method for making chips at home. I’ve opted for some skin-on wedge-shaped chunks, but slice as you wish if you’d prefer a typical chip.

Sun, 15 Jun, 2025

Seafood Made Simple: Why this vegetable should be the focal point of your dish

They are wonderful too as the star of a risotto, in pasta dishes and soups

Sun, 04 May, 2025

Seafood Made Simple: Tinned sardines are a great way to eat more fish — here's a tasty recipe

Rhubarb is an excellent accompaniment to fish

Sun, 27 Apr, 2025

Seafood Made Simple: This wonderful substitute for turbot is much leaner on the pocket

Baking a fish whole has lots of perks

Sat, 05 Apr, 2025

Aishling Moore: This smoked mackerel colcannon is a perfect lunch recipe

This weekend Aishling Moore shares a take on Goldie's colcannon

Sun, 23 Mar, 2025

Seafood Made Simple: How to make teriyaki glazed cod collars — chicken wings of the sea

This recipe is a versatile teriyaki glaze

Sat, 15 Mar, 2025