I am a professional chef for the last three years. After doing the Ballymaloe Cookery Course I moved to Australia where I have worked ever since. I initially worked at the popular wine bar Hope St Radio and then moved onto the beautiful garden to table restaurant Julie situated in the Abbotsford Convent where I worked as sous chef. In addition I have worked a number of pop ups and catering events during my time as a chef working with brands including Aesop, Salomons, Mecca and ByRedo as well as private dinner services for clients. I am driven by creating an intimate experience of food, connection and community for all my guests no matter the venue or setting.

For me, cooking is...

A beautiful purposeful thing that feeds and nourishes people, it embodies creativity and the eating experience fosters community and connection.

I learned to cook at...

Ballymaloe Cookery School was my primary training, it engrained in me completely the importance behind your ingredients and where they come from.

A cooking secret...

Putting love and care into every dish, no matter how formal or casual a setting, this meal is to nourish the person that is eating it.

My menus

Grá

STARTER

All inclusive

Tomato and strawberry gazpacho, pickled mussels, habanero oil, croutons

FIRST COURSE

All inclusive

Fazzoleti pasta with clams, guanciale, brown butter and ruby chard

MAIN COURSE

All inclusive

Summer lamb with aioli and fried sage salsa verde

Buttery new potatoes

Mustard greens

Local leaves with salted grapefruit dressing

DESSERT

All inclusive

Honey Ice cream, fennel seed shortbread, roasted summer strawberries

Farraige

STARTER

Choose 1 dish

Local oysters, rhubarb and pink peppercorn granita

Pickled mussels on the half shell, buttermilk, habanero oil, pangrattato

FIRST COURSE

Choose 1 dish

Buttermilk and chive dressed crab with local asparagus on Irish Soda bread

Grilled sardines with summer tomatoes, charred peaches, pickled shallot and ajo blanco

MAIN COURSE

All inclusive

Pan Fried Sea Bass with Mussels, Cider Sauce, Nduja and Lemon

Courgette, olive oil marjoram mashed potatoes

Buttered savoy cabbage with thyme and garlic

DESSERT

All inclusive

Ricotta doughnuts with roasted strawberries, elderflower whipped cream and hazelnut brittle

Bia Linn

STARTER

All inclusive

Local mackerel crudo with mandarin, capers, harissa oil and smoked salt

FIRST COURSE

All inclusive

Crispy hens egg with griddled asparagus, whipped lemony ricotta, wild garlic salsa verde

Guinness bread with whipped seaweed butter

MAIN COURSE

All inclusive

Braised lamb with rosemary olive and anchovy

Marinated peppers with confit garlic and basil

Brown butter roast potatoes, preserved lemon aioli

Local leaves

DESSERT

All inclusive

Brown sugar meringue with poached rhubarb, orange blossom cream and a hazelnut crumb

Samhradh

STARTER

All inclusive

Cucumber and almond gazpacho with buttermilk and chive dressed crab, basil oil, pink peppercorn

FIRST COURSE

All inclusive

Rare beef fillet with charred scallion sauce, black garlic aioli and burnt lemon

Ciabatta bread with toasted fennel seed butter

MAIN COURSE

All inclusive

Braised pork with borlotti beans, fennel and celery leaf

Confit potatoes with lemon and oregano oil

Local leaves with salted grapefruit dressing

DESSERT

All inclusive

Baked honey sponge with gooseberries and bay leaf custard

Brown butter and hazelnut shortbreads

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Chef Aoife's reviews

5

•

2 services

We had a “medieval feast” with Aoife at the Ballindooley Castle near Galway. It was amazing. Aoife was friendly, professional, and accommodating to food preferences. She created amazing meals using local produce and helped understand their origin. Best focaccia and potatoes in Ireland! Delicious and full of flavour. We highly recommend Aoife. Aoife excellence!