From gill-to-fin, Aishling Moore has the Whole Catch covered in her new book

Red Gurnard and, below, on the plate at Goldie.

 

#10 WHOLE CATCH

Aishling Moore

Blasta Books

Published 25^th April, £13/€15

#10: WHOLE CATCH introduces you to pioneering young chef Aishling Moore, one of Ireland’s biggest advocates for regenerative aquaculture and a promoter of the gill-to-fin approach.

 

At 24 years old, Aishling opened Goldie, a seafood bistro in Cork. In just two years, Aishling gained the restaurant a Michelin Bib Gourmand, among many other awards - most recently Food & Wine’s Chef of the Year 2023.

Aishling in Ballycotton

The name of the restaurant is a nod to the much loved ‘Goldie’ fish-shaped weathervane that sits on top of the famous Shandon Bells at the ancient St Anne’s church in Shandon, just north of the city centre.   The weathervane symbolises the historical importance of fishing to Cork.

As well as taking the whole catch, Goldie operates a ‘gill to tail approach’, using as much of the fish as possible.  Some of the most notable dishes are fish spines served with house togarashi, made with hops from Elbow Lane’s brewery and Pollock collar Teryaki.  The ultimate aim is to utilise as much of the fish as possible, with an emphasis on serving parts that are usually discarded.

Catch

 

Cooking only what the boats bring in that day, Aishling’s approach to using the WHOLE CATCH has gained her a loyal customer following, taught her how to plan a well-stocked larder in the event of bad weather, and be resourceful when it comes to foraging from the seabed. Without complicated techniques, expensive equipment, or unfamiliar fish, Aishling will inspire readers to attempt recognisable dishes that make the most of the whole fish. Try Goldie’s famous fish trim nuggets, buttermilk fried tails, karaage hake, shime-style marinated cuts and mussel escabeche to make ahead and store in the fridge.

Alongside step-by-step instructions, buying and storage tips, Aishling introduces clear ways to clean, prepare and cook commonly found flat fish, round fish, shellfish, even tinned fish (!), converting even the wariest and novice cook into a confident seafood handler.

Sardines at Goldie

ABOUT THE AUTHOR:

 

Aishling Moore is one of Ireland’s most exciting young chefs. Her fish restaurant, Goldie, has pioneered gill-to-fin cooking in Ireland. In 2019, Aishling was named Chef of the Year by John and Sally McKenna. Goldie achieved Michelin Bib Gourmand status in 2021 and in 2022 was awarded Best Casual Dining in Ireland 2022 by both Food & Wine Magazine and the Restaurant Association of Ireland. In 2023, Aishling was named Young Chef of the Year in the Food & Wine Awards and became deputy head of the Euro-Toques Ireland Food Council, an organisation that endeavours to preserve Irish culinary heritage by supporting traditional cooking methods and promoting producers of local and seasonal artisan products. 

To keep up to date with here follow @aishlingmoore

 

CHEF AISHLING MOORE SETS SAIL TO PROMOTE HER NEW BOOK: ‘WHOLE CATCH’

 CHEF AISHLING MOORE SETS SAIL TO PROMOTE HER NEW BOOK: ‘WHOLE CATCH’

Aishling Moore, head chef and owner of goldie, Cork’s famous, sustainable, seafood restaurant, will promote her new book ‘Whole Catch’ at two exciting new collabs in February 2024.

Venues include the uber-hip Dead Rabbit Irish pub in NYC where she and fellow Irish chef, Mark Moriarty, will help diners celebrate St Bridget’s Day in style with a series of sell-out lunches and dinners on Sunday 4 February.

Later in the month, on the 18th of February, Moore and her good friend Daniel Hannigan will cook for guests for one special evening at Hannigan’s Orwell Road Restaurant in Rathgar, Dublin 4. Tickets are €90 pp and can be purchased at www.breenbros.com

Expect lots of wonderful Irish seafood cooked with the utmost style and skill and a good dollop of Moore’s sense of the quirky and exotic. Dishes will be taken from her new book which is a feast of delicious, easy-to-cook seafood recipes, with the whole family in mind.

The title of the book 'Whole Catch' refers to the founding principal of Moore's goldie restaurant, where she takes the entire catch landed by the local fishermen who supply her. This dictates what is on her daily changing menu. Nothing is discarded so there is no waste and her suppliers also benefit. Moore's fin-to-gill style of cooking ensures that as much of the fish as possible is used - again reducing waste to an absolute minimum.

Moore won ‘Best Young Chef in Ireland in 2023’ and Goldie won Best Casual Dining Ireland in 2022. The restaurant has retained its Michelin Bib Gourmand since it opened in 2021.

‘Whole Catch’ is the second 2024 launch from the Blasta Books stable. It can be pre-ordered on https://blastabooks.com/products/blasta-books-10-whole-catch

press release

Local Shellfish Takes Center Stage at Goldie for Cork on a Fork Festival (16-20 Aug 2023)

Local Shellfish Takes Center Stage at Goldie for Cork on a Fork Festival (16-20 Aug 2023)

Oysters. Pics by Ruth Calder- Potts

For the highly anticipated Cork on a Fork Festival (16 – 20 August), award-winning seafood restaurant, Goldie (Oliver Plunkett St), will showcase the county’s rich bounty of sustainable shellfish with a mouthwatering menu on Thursday evening 17^th August 2023.  Guests can tuck into a feast of locally landed mussels, oysters, crabs, prawns and lobster cooked with Goldie’s signature flair to bring out their unique tastes and textures.

 All profits on the night will go to Ballycotton RNLI.

Head Chef Aisling Moore

“As well as being delicious, we want to highlight how shellfish can help create a healthier marine environment,” says Aishling Moore, Head Chef of Goldie. "It is also a good opportunity to show our support of Ballycotton RNLI. We are acutely aware of the invaluable service they provide to the small fishing community of Ballycotton where we source the majority of our produce for the restaurant. We look forward to a long, fruitful relationship with them” she added.

Sustainability is at the heart of operations at Goldie which has held a Michelin Bib Gourmand since 2021. The restaurant is famous for using every part of every fish to create its menu. It also operates a ‘whole catch’ approach by creating new dishes daily based on what arrives on the day boats from nearby Ballycotton harbour, so there is no wastage.

The menu on the 17th August illustrates what an important role shellfish plays in fostering the health of our coastal waters. Both farmed and wild shellfish, particularly oysters and mussels, improve water quality by removing nitrogen, sequestering carbon and increasing biodiversity. Other varieties such as lobsters and crabs are most often caught in traps and pots, which is a low-intervention method of fishing. These pots are designed to allow undersized fish to escape and have little impact on the seabed.

There will be two sittings on the night at 5.30pm and 8pm.

Goldie Sure Has That Swing. O🐟ial!

Goldie Sure Has That Swing. 

O🐟ial! 

Pannacotta

You can have the best produce. The best equipment in the kitchen. The most comfortable seating. A stellar wine list. All those won't mean a thing if it ain't got that swing. 

And Goldie’s Aishling Moore sure has that swing. She gives it everything she’s got and her food sings. Cool or hot, the rhythm is on the spot, taking customers to a different level every single visit and each and every dish.

Just a few years on the scene in the heart of Cork City and Goldie has built a unique reputation for the quality of its fish dishes. But it is not all fish here. There are some very tempting vegetarian dishes and those desserts strike, well let us caress, those sweet spots. Even Michelin agrees. Goldie has a Bib Gourmand and is also on its latest list of the best places to go for seafood in Ireland.

Aishling is quite a conductor, often composing as she goes. The menu changes daily. “Whatever the small boats bring us, we take. We forage on the local coast for sea vegetables and seaweed.”

And there’s some singing in the background too. West Cork’s Singing Frog Gardens are prominent on the menu. Lots of herbs, even wasabi on the cured plaice. That wasabi is of course local and other local suppliers include Rossmore Oysters, Churchfield Community Gardens, Cuinneog (Mayo), East Ferry poultry, Bushby Strawberries, St Tola cheese, Achill island salt and more..

Our server has a warm welcome for us and gives us an enthusiastic run through the menu, highlighting the Red Mullet Anchovies in the Snacks, the Cured Plaice in the 5 Small Plates and the three fish in the 5 Mains.

Schnitzel 

We take our time as we make our choices. The Rossmore Oysters for me and the Cod Tail Schnitzel for CL along with a glass of the Angel Stout and Elbow Lager (both made across the road by the Elbow Lane microbrewery, part of the Market Lane group as is Goldie). 

Aishling tells us the beers chosen are just perfect for the small plates. Small? In quantity, I suppose the word fits. But the quality is stratospheric! Those oysters, with the Singing Frog lemongrass and ginger granita, are the best I have ever tasted. Quite a beginning, zing and swing.

Monkfish

Stout

And CL’s Cod Tail Schnitzel is also out of the usual orbit, that soy-cured egg yolk, along with a celeriac and gherkin remoulade, enhancing the flattened cod. I got a taste,  delicious flavours, stole another and had to stop at that for fear of retaliation!

Now for the mains, not too easy to relegate the Pan Roast Turbot with Churchfield herb panisse but we choose the Pan Fried Plaice and the Panfired Monkfish.

CL’s Plaice came with Singing Frog Courgette and a chicken and miso butter sauce. Again, everything was just perfect, the courgette a surprising enhancement along with the sauce. Not forgetting some of the shared side of Sea Salt Shoestring Chips (say that quickly!).

Plaice

Panaeng is a lovely mild curry named after tropical Penang and that was what my Monkfish came in, along with a tasty sunflower seed relish. The Panaeng can be spiced up with chillis but this was perfect as it was and the whole dish was another hit from the Goldie repertoire. Just to mention that those fries were also top-class.

Desserts are often an afterthought if they are thought of at all, in many restaurants, and you often have the usual suspects to choose from and nothing innovative in sight. Not here. Even though the list is short, just three, they are rather special.

A duo of sweet beauties highlighted the finalé, with Rosscarbery fruit growers, Bushbys, featuring deliciously in both. Mine was the Singing Frog basil pannacotta with Bushby’s strawberry sorbet and meringue. What an ensemble! And CL’s was another hit from the Goldie playlist, a beautiful combination of the St Tola cheese ice cream, with Bushby raspberries and beetroot molasses. 

We relaxed, serene in foodie Nirvana. Very Highly Recommended. Very well priced also, by the way. Put it on your list and put this song on your playlist!

St Tola

“Yes, it don't mean a thing, if it ain't got that swing

Well, it don't mean a thing, all you got to do is sing

It makes no difference if it's sweet or hot

Just give that rhythm everything you got”

(It Don't Mean a Thing by Duke Ellington and Irving Mills)

CORK’S GOLDIE RETAINS IT’S BIB AT MICHELIN 2022 AWARDS

CORK’S GOLDIE RETAINS ITS BIB AT MICHELIN 2022 AWARDS

Aishling in Ballycotton

Goldie, Cork city’s sustainable fish restaurant on Oliver Plunkett Street, has retained its highly coveted Michelin Bib Gourmand for the second year. The restaurant, which continues to grow in popularity, entered the Guide for the first time at last year’s awards.

Since then, Goldie’s talented young chef-owner, Aishling Moore, and her team have hit their stride. The food is inventive and assured, and, while Moore uses only local fish she takes her inspiration from all over the world to build her daily changing menu. Dishes like Monk cheek scampi, Taiwanese fish nuggets, handmade prawn cocktail crisps and crunchy fish spines imbibe the menu with a keen sense of fun and provide an easy entrée for diners into a mostly fish menu which has serious style.

“We are absolutely thrilled with the news” says Moore. “This recognition is really encouraging for the whole team as we gear up to normal trading conditions. It reaffirms our commitment to sustainability and to serving delicious, accessible seafood in a lovely, relaxed and casual environment in Cork’s city centre.”

The restaurant’s ‘whole catch’ approach, which provides fishermen with a guarantee of income (and no discarded fish), in turn means that it is up to Moore to create a new menu every day depending on what catch is delivered to her kitchen. This, in addition to the restaurant’s ethos of gill to fin cooking, demands maximum flexibility and creativity from the whole team both in and out of the kitchen. “Using most of the fish from gill to fin was a challenge for all of us to start off with, but now I can say we are thriving on the opportunities it provides us to change things up on a regular basis” says Moore.

The practice of foraging, preserving, pickling is also central to the ethos of the restaurant and the shoreline of Ballycotton Bay provides the kitchen with much of its bounty. “Finding ways to preserve seafood other than freezing has been very important, as the weather effects our base ingredient availability every week” adds Moore. Other premium local producers showcased in the restaurant include Rossmore Oysters, Hive Mind honey, Churchfield Community Gardens and Singing Frog Gardens to name but a few.

Encouraging the next generation to embrace fish in their diets is also on the menu at Goldie, and young diners eat free on the first Wednesday of every month. www.goldie.ie

Goldie Wins Best Casual Dining Restaurant in Munster at Restaurant of the Year Awards 2021

Goldie Wins Best Casual Dining Restaurant in Munster

 at Restaurant of the Year Awards 2021

Aishling in Ballycotton. Never know what you'll find in the rock pools.

Aishling Moore, head chef and co-owner of Goldie restaurant, Cork city centre, which won the Best Casual Dining Restaurant in Munster at the prestigious Restaurant of the Year Awards 2021, which were announced at an Awards ceremony in Dublin on the 7th November.

Moore is pictured at Ballycotton where much of the seafood for Goldie restaurant is landed. The restaurant is famous for its ‘whole catch’ approach, which guarantees an exciting, ever-changing menu, and the delicious inventiveness of its dishes for which Moore uses as much of the fish as possible.

Speaking about the win Moore says “I am so proud and delighted to share this award with the best team ever,  who are so committed to serving great food in relaxed and fun environment.”

Moore was also shortlisted for Best Young Chef of the Year at the Awards.

Goldie opened in September 2019, and had barely started trading before the pandemic caused the widespread lockdown of the restaurant industry.  Despite these hugely challenging trading conditions, in 2020 Goldie was awarded a Bib Gourmand by the Michelin Guide and Moore was named Best Irish Chef by the McKenna's Guide.

Goldie is located on Oliver Plunkett Street, Cork city and is part of the Market Lane group of iconic restaurants which also include Market Lane, ORSO, Elbow Lane Smokehouse & Brewery and Blackrock Castle Restaurant. 

press release

Goldie lands another winner with Bosca na Farraige #4

Goldie lands another winner

with Bosca na Farraige #4

You can buy all kinds of food boxes and kits for eating at home these days. There are many excellent ones available around the country and many in the Cork area have been covered here in the blog. A large variety of cuisines are offered. Many different prices too! There is one available from Michelin starred Aimsir. It costs €210.00. The one I got last Friday from Goldie (they have a Michelin bib) cost just €35.00 and I enjoyed it very much indeed.

The initial list hardly tells the whole story:

Lobster Cocktail Marie Rose.
Smoked Haddock Kedgeree Pasty.

Chervil & Seaweed Scones.

Whipper Thermidor Butter.

Gherkin Ketchup/Ale Muster/Kraut.

'Beelionaires' Caramel Slice.

By the way, there is no cooking involved here!

This is your Lobster Cocktail Marie Rose. It is Crosshaven lobster claw and tail steamed and dressed in Goldie Marie rose sauce with a salad of iceberg, cos and fennel. Superb starter

This was our "main course", the Smoked Haddock Kedgeree Pasty. The pasty is filled with haddock and potato kedgeree. It is ready to eat cold but we got a tip to warm it in the oven for a few minutes and we were on a winner. It was delicious and even more so with the surprising Gherkin ketchup (I loved that). Not so much with the mustard kraut but that is down to personal taste rather than anything to do with quality!

You often see seaweed listed in the ingredients but it doesn't always impact on the dish. Here it did, in a delightful way. These Chervil and Seaweed scones were a favourite of mine. I managed to keep one of the four for the following day when it tasted just as well if not better. Also in the picture is the Whipped Thermidor Butter, a compound butter flavoured with all the ingredients that usually feature in a thermidor sauce that is classically served with lobster!

Goldie has won its spurs as a fish restaurant but their desserts never disappoint. This 'Beelionaires' Caramel Slice (x4) was superb, a well thought out finalé, not too heavy and not too light, just the job.

Each week, Goldie includes a "simple recipe" in each Bosca. This week, they featured their lovely Marie Rose Sauce.

What will they come up with for the coming weekend? They post it on their social media early in the week so do look out for Bosca na Farraige #5!

Dining NOW Guide. This Week's Choices In Cork. Update #2

 Dining NOW Guide. This Week's Choices In Cork

(Contact me before 1.00pm Wed with a sentence or two, a pic and a link to menu, plan to update regularly) w/e 4/4/2021 Update #2

Click and Collect. At Home. Takeout. Takeaway.

The Metropole Hotel, Cork

has launched an Easter Afternoon Tea at home menu. 

 

The Afternoon Tea is available this Easter Weekend – from Friday 2nd April to Monday 5th April. 

 

On the menu is: 

Sweets: Mini chocolate mousse & berries, Easter cupcakes, Chocolate meringue nest with mini Cadburys cream eggs, Selection of macarons, Mini Chocolate brownie

Sandwich: Free range egg and cress, Chicken & cucumber with sun-dried tomato pesto,  Pastrami and rocket in a floury wrap, Open smoked salmon on soda bread with chive cream cheese & pickled red onion

Sweet scones: Freshly baked scones with whipped cream and a selection of fruit jam

The Afternoon Tea for two people is €50 and the hotel will require 24 hours’ notice to book. Delivery within 15km is also available for an additional €10. To order you can call (021) 4643700

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Check out Da Mirco's Easter Weekend Menu Here

That Homemade Cannelloni filled with slow cooked O'Mahonys lamb ragu, ricotta and pecorino cheese looks tempting!

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O'Mahony's Fly Stars & Stripes

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Check out Dockland menu here

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Vienna Woods Special

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Tom Durcan Will Bring It Home to You

Durcan’s Burger and wings artisan - Taste of #cork at home kit The finest local produce using Hasset’s bakery and Finders Inn dressing. Hand prepared on morning of collection by my son Harry. Order online and have it delivered to your door #nationwide #shoplocal @EnglishMarket More details at https://twitter.com/TomDurcanMeats

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Greenes Restaurant

Easter Menu's are now online, lots of seafood options, Macroom Lamb & our 6 course tasting menu. We have also added an Easter Picnic Box available Saturday & Sunday with everything you need included.

Visit www.greenesrestaurant.com/menus to order online.

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Metropole Hotel

DINE AT HOME

Our Dine At Home menus are available to order every evening from 5pm-9pm.

Enjoy a range of delectable dishes, cooked to perfection by our Head Chef, available for collection from The Metropole Hotel Cork.

See menus online here: https://www.themetropolehotel.ie/dining/menus/

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L'Atitude. On the road again

We’re heading south this week to the foothills of the Atlas Mountains in Morocco. It might come as a surprise to some that wine is produced in Morocco, but wine has been made in North Africa for at least 2,500 year...

..Our Volubia red is a perfect ally for food. To say we are excited about this week’s destination would be a slight understatement. There are so many colourful ingredients and flavours to choose from, we’ll find it hard to narrow it down. As usual we will choose a selection that we think will marry best with the wine. 

Email info@latitude51.ie by noon Thurs if you’d like to join our adventure. €50 box for 2 people. Collection Friday 2 April from 5 -6.30

Celtic Ross Hotel

A Happy Easter - at Home

Be it Easter Sunday lunch or dinner for two over the long weekend, allow Chef Shane and his team to take care of the meal prep this Easter. Our Easter meal kit adds a sense of occasion to the weekend, showcasing delicious seasonal produce and the finest ingredients that West Cork has to offer. Treat yourself to a three-course dining experience in the comfort of home with all of the hard work and preparation  completed by the Celtic Ross kitchen team.

Menus and other details here

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LIBERTY GRILL

We have posted our Home Dining menu for delivery over the Easter weekend

We are also delivering a new “Slow Roast for 4”

Details from our website LibertyGrill.ie @libertygrillcork

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On the Pig's Back

Order online or by phone @ 021-4617832

Saturday Night Takeaway - Now Online!

3 Course Menu €30.00 pp

☆B.B.Q Prawns with Creamed Corn and Kale

☆Spiced Chicken Salad with Crisp Leaves, Cherry tomato, Red Onion, Ranch Dressing and Croutons

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☆Herb Crusted Pan-fried Hake, Corn Succotash, Baked Sweet Potato Wedges and Caper Brown Butter

☆Broiled Marinated Pork Chop, Buttered Savoy Cabbage, Fondant Potatoes with Mild Mustard Sauce

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☆Baked Raspberry Cheese Cake

☆Mississippi Mud Pie

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The Cork International Hotel Have An Afternoon Tea Off With A Twist!

The Cork International Hotel has launched a gourmet Seafood Afternoon Tea just in time for Easter.

The Afternoon Tea will be available for a limited period over the Easter Weekend – available from Thursday 1st April to to Monday 5th April. 

On the menu is: 

Sweets: Dark Chocolate mousse with raspberries, Carrot Cake topped in white chocolate, Coffee slice, Chocolate brownie.

Savoury: Crab and crayfish cocktail Chai Bao, Smoked Mackerel Pate on pressed puff pastry, Beetroot salmon gravlax and grape skewer.

Sandwich: Flaked salmon and pickled cucumber on white bread, open tiger prawn sandwich with garlic and lemon aioli, tuna, lettuce and chilli chutney pinwheels.

 

The Afternoon Tea for two people is €50 and the hotel will require 24 hours’ notice to book. To order you can call (021) 4549800

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Farmgate Ready to Feed the Family this Easter

We have spent the last few weeks thinking about the Easter break, so we can have it all organised for you with just one click of a button.

How about the perfect family roast? Delicious slow-cooked lamb (and more!) for a stress-free day and the opportunity to really enjoy quality time your loved ones. Let’s face it, who amongst us cannot claim to be sick of constantly cooking for hungry hounds?

Easter Sunday Feast - €70 for 2 / €120 for 4

Bottle or Red or White wine

Market Fish Plate, Farmgate Brown Soda Bread

Slow Braised Shoulder of Lamb, Ardrahan Cheese & Lamb Croquettes, Lyonnaise Potatoes, Buttered Spring Greens

Strawberry & Framboise Trifle

There's also an Easter Family Feast.  See all the menus and details here

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~~Easter menu is now live here~~

Phone lines are now open 0214277387. Get your orders in now for collection this Friday & Saturday

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Market Lane

There’s still time to order our heat at home set menu for Easter Weekend. Stock is limited and we've sold out in the past, so our top tip for today is do it now to avoid any disappointment.. Order from http://marketlane.ie by Thursday . #keepgoingcork

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The Glass Curtain

With Easter upon us, we have more yummy treats planned for the weekend. The following menu is available from Friday to Sunday:

You may order from 12pm tomorrow (Monday) via the following link: The Glass Curtain At Home

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Ferrit and Lee



This weekend'smenu now live, get your orders in for Easter Sunday   https://ferrit-lee.clickandcollection.com

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