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: These bacon and cabbage baked oysters are tasty for first-timers

They are so much more versatile a food than we ever give them credit for.

Sat, 07 Nov, 2026

Aishling Moore: This spicy tomato masala cod is perfect to make at home

You can swap the fresh tomatoes for a can of good-quality chopped tomatoes.

Sat, 24 Oct, 2026

Aishling Moore: My simple recipe for loaded potato skins is a perfect supper

Aishling Moore shares her simple supper of loaded potato skins

Sun, 18 Oct, 2026

Aishling Moore: A great sauce can make or break a dish – here's my warm tartar sauce recipe

Warm tartar sauce is a classical act

Sun, 11 Oct, 2026

Aishling Moore: Jazz up your toast with this smoked trout recipe

Pickled fennel makes for the perfect accompaniment to this rillette, its brightness cutting through the fat and smoke

Sat, 03 Oct, 2026

Aishling Moore: Monkfish might be a ‘poor man’s lobster’ but it's the star of this dinner recipe

Monkfish is often referred to as “the poor man’s lobster” as it has a similar firm and dense texture to the crustacean

Sat, 26 Sep, 2026

Aishling Moore: This baked cod is perfect for beginners

Baking is the perfect method of cookery for those who are intimidated by cooking fish at home.

Sun, 20 Sep, 2026

Aishling Moore: My black pudding and onion baked oysters are a true ‘surf and turf’ dish

Black pudding pairs wonderfully with seafood. You’ve probably had some iteration of scallops served with black pudding and apple.

Sat, 12 Sep, 2026

Aishling Moore: Red mullet is one of my favourite fish — here's how to cook it

Red mullet is a small but mighty fish

Sat, 05 Sep, 2026

Aishling Moore: How to cook restaurant-level mussels that will wow

This weekend’s recipe is a moreish pot of chermoula-scented steamed mussels.

Sun, 30 Aug, 2026