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.

Aishling Moore's Baked oysters with black pudding. Picture: Chani Anderson

Sat, 12 Sep, 2026 - 01:00

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.

Planning a menu for a one off event is one of the more exciting parts of my job, especially when there is a clear brief to hit.

Renowned author and food writer Kate Ryan’s book Blood Guts and Black Pudding was released this month and to celebrate we are hosting a little lunch and talk at Goldie to celebrate.