Every chef dreams of having a fairy godmother, someone who can wave a magic wand and magically supply everything needed to make a dream restaurant come true. Alain Giraud got one. His Bastide, one of ...

– Saute onions, carrots, celery and garlic in oil. Season with salt and pepper. – Deglaze with White Wine, add bay leaf, saffron, lobster heads, canned tomato and chili flake. Reduce by half. – Add ...

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 ...