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: This recipe will have you craving fish tacos this weekend

Fish tacos are the type of food I crave all week long, multi-textured with varied temperatures, fresh, lively and deep-fried, please!

Sat, 08 Aug, 2026

Aishling Moore: Crab burgers are the taste of summer

If you’re looking for a way of getting more seafood on the table then picked brown crab meat for supper is a super safe bet, indeed.

Sat, 01 Aug, 2026

Aishling Moore: A simple lemon sole recipe with a fantastic watercress sauce

Keep it simple for best results

Sat, 18 Jul, 2026

Aishling Moore: How to turn tinned tuna into tasty snacks

At Goldie, our best-selling snack is our Taiwanese fried fish nuggets. It makes the best use of any trim from each species, especially the likes of monkfish and hake.

Sat, 11 Jul, 2026

Aishling Moore: How to make my potato, ricotta and anchovy tart

Tasty tartlet for many mouths

Sat, 04 Jul, 2026

Aishling Moore: This monkfish skewers recipe should be added to your barbecue menu

Seafood often gets overlooked when barbecue season begins, which is such a shame as it’s so well suited to being cooked over a high heat and kissed with the scent of wood or charcoal smoke

Sun, 28 Jun, 2026

Aishling Moore: How to make a lovely lemon sole with verde butter

Aishling Moore's recipe is inspired by childhood memories

Sat, 20 Jun, 2026

Aishling Moore: The magic of Irish-grown mushrooms and the key to cooking them perfectly

Aishling Moore's delicious recipe for baked oysters with creamy leek and mushrooms

Sat, 06 Jun, 2026

Aishling Moore: How to make monkfish with haricot bean, pea, and guanciale stew

The bean stew can be made in advance and warmed whilst cooking the monkfish.

Sun, 31 May, 2026

Aishling Moore: How to make devilled fisherman’s toast with shallot salad

It’s a stunning little number that is great served for breakfast or brunch.

Sat, 23 May, 2026