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: 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

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