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.

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

Seafood Made Simple: Spice up fresh fish with this tomato masala

"This recipe works so well with the flaky texture of pollock, a fish we don’t tend to eat a whole lot of in this country — but you could use just about any fish in this recipe."

Sat, 08 Mar, 2025

Seafood Made Simple: Eat local with this recipe for mussels with creamed kale on toast

"In this weekend’s recipe, I’ve used some of this kale as the base for a vivid green sauce to serve with mussels."

Sat, 01 Mar, 2025

Seafood Made Simple: How to make hake with a creamy chorizo sauce

"Oftentimes in this game, it’s the simpler plates of food, like this, that can be the most difficult to produce. Restraint, respect for the ingredients and intuition are all required."

Sun, 23 Feb, 2025

Seafood Made Simple: How to make fish cakes with mustard sauce

Plus: When it comes to cooking, some of the rules we are fed are false. So, I’d like to debunk the ones that annoy me most!

Sat, 15 Feb, 2025

Seafood Made Simple: Mussels au Gratin for a taste of Paris

"In a city where the old is cherished and the new utterly embraced, some bistro menus were formulaic in their composition; others with cuisines fused. All however convivial, civilised and intentional."

Sun, 09 Feb, 2025

Seafood Made Simple: How to make delicious crab toast for two

Plus my hero list of crucial condiments to keep in the larder

Sat, 01 Feb, 2025