These Mark Moriarty recipes bring a fresh taste of Ireland to your table

From seafood chowder served with Irish soda bread to a new way with potatoes (yes, really) these classic and new recipes from the popular chef are worth trying.

Mark Moriarty holds his flourless chocolate cake

Flourless chocolate cake with salted caramel ripple. Credit: Mark Moriarty: Off Duty Chef

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Mark Moriarty: Off Duty Chef

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Irish chef Mark Moriarty can definitely do hearty comfort food well, no surprises there. But did you know he could also turn his hand to tacos and pasta with equal aplomb?

Bringing his professional skills to the home kitchen, the popular Irish chef shares some of his favourite dishes.

From nostalgic Irish favourites, everyday meals making the most of local ingredients, cakes and bakes, to dishes inspired by cuisines around the world, these Mark Moriarty recipes will take you from breakfast to dinner – with dessert!

Chicken, broccoli and bacon crumble

A serve of a yellow-ish bake with a brown crumbly topping sits in a wide white plate, with a wooden-handled fork. A dish with the rest of the chicken bake sits beside it. A salad sits nearby.

Chicken, broccoli and bacon crumble. Credit: Mark Moriarty: Off Duty Chef

Mark says this chicken and broccoli bake is a really comforting recipe based loosely on something his mother used to make. The chicken, broccoli and bacon mix is topped with parmesan-tossed breadcrumbs before baking, creating a crunchy topping for this hearty meal. Mark suggests serving this with a baked potato and a simple salad.

One pot fish stew with croutons

Seen from overhead, a big pot of fish stew sits on one side. Beside it sits a plate with a serve of stew, toasted slices of bread and a dollop of yellow mayonnaise. A bowl of mayonnaise sits behind the plate.

One pot fish stew with croutons. Credit: Robin Murray / Mark Moriarty: Off Duty Chef

This is a hearty dish, packed full of fish and flavour. Mark says it's inspired by the kind of fisherman’s stew served on the beach after a day out. Serve it up with bread slices baked til crisp, and homemade saffron mayo.

Chilled rice pudding with shortbread and jam

A bowl of rice pudding, topped with a dollop of jam and crumbled shortbread fingers.

Chilled rice pudding with shortbread and jam. Credit: Mark Moriarty: Off Duty Chef

Mark Moriarty says rice pudding is “a hug in a bowl... one of the most comforting desserts you’ll ever make”. His simple but special recipe is absolutely delicious, served with a dollop of jam and crumbled homemade shortbread.

Spicy pork tacos

Two tortillas sit on a pale plate, each topped with a generous slice of cooked pork belly, topped with chopped red onion salsa.

Spicy pork tacos. Credit: Robin Murray

Tacos have made their way on tables all around the world – including Mark Moriarty's. He says pork tacos are a go-to favourite: You can put it all together easily, throw it on the table, and let everyone dig in – what's not to like about that?

Irish chicken and barley casserole

Mark Moriarty's Chicken Barley Casserole

Irish chicken and barley casserole. Credit: Mark Moriarty: Off Duty Chef

"This chicken casserole is Irish and proud, comfort food at its finest," Mark says. "Send this to the table and you'll see empty bowls all round."

Flourless chocolate cake with salted caramel ripple

Mark Moriarty with Flourless Chocolate Cake

Flourless chocolate cake with salted caramel ripple. Credit: Mark Moriarty: Off Duty Chef

This soft-centred, gluten-free chocolate cake will put a smile on every face. To add to the delight, it's served up with salted caramel ripple – a salted caramel sauce stirred through creamed mascarpone!

Farfalle with pork, fennel and greens

Farfalle with pork, fennel and spring greens. Credit: Mark Moriarty: Off Duty Chef

Looking for a great mid-week dinner? This pasta dish is ready in about 20 minutes but it's full of flavour, with a sauce made with pork, bacon, fresh fennel, fennel seeds, herbs and parmesan.

Slow cooked meatballs and garlic butter pappardelle

A deep copper saucepan sits on a grey napkin. It holds meatballs and pasta, topped with basil leaves and grated parmesan.

Slow cooked meatballs and garlic butter pappardelle. Credit: Robin Murray / Mark Moriarty: Off Duty Chef

This pasta and meatballs recipe is great for batch cooking, Mark says. "I'll get several dinners out of it, and it's one I love to pick at after a long day's work."

Pineapple tipsy cake with caramel sauce

A loaf cake sits on a scallop-edged white platter. A slice has been cut off, showing a sticky top layer. The whoel cake is coated with a sticky glaze. Cream sits in a bowl nearby.

Pineapple tipsy cake. Credit: Robin Murray / Mark Moriarty: Off Duty Chef

Mark Moriarty's pineapple cake recipe is based on a simple cake mix, but ups the deliciousness by soaking the cake with a rum syrup after baking and topping it with a rich caramel sauce for serving.

Seafood chowder with Dingle brown bread

Seafood chowder in a bowl, with buttered brown soda bread.

Seafood chowder with Dingle brown bread. Credit: Mark Moriarty: Off Duty Chef

Enjoy an Irish west coast staple with this simple, delicious

seafood chowder,

perfect with brown soda bread to mop it all up. Brown soda bread is an ancient Irish recipe, and every family has their own version.

Mark Moriarty’s recipe

, named after the Irish coastal town where he worked as a teenager, has treacle for a lovely colour, and extra flavour and texture from oatmeal and mixed seeds. Great with a soup.

Chocolate and honeycomb squares

Seen from overhead, a square of chocolate cake topped with honeycomb sits on a pale plate. The rest of the cake sits nearby on a board, while large chunks of honeycomb sit on baking paper beside the cake. Two cups of coffee sit near the plate.

Chocolate and honeycomb squares. Credit: Robin Murray / Mark Moriarty: Off Duty Chef

This layered indulgence starts with a choc-cornflake base, then adds a creamy chocolate layer and then a chocolate glaze. It's then finished with crumbled golden honeycomb.

Pork chops with swede, mustard and sage

Pork Chops with swede, mustard and sage. Credit: Mark Moriarty: Off Duty Chef

The humble 'pork chop and mash' gets the Mark Moriarty touch here. A swede mash (you could also use turnip) is the sort of thing his grandmother might have made, he says. In his version, bacon, sage and mustard add heaps of flavour. Served with juicy pork chops, this makes a hearty and delicious dinner.

Slow cooked crispy potatoes with chimichurri

A pile of crunchy, dark golden brown potato chunks sit on a board, along with a bowl of green sauce.

Slow cooked crispy potatoes with chimichurri. Credit: Robin Murray / Mark Moriarty: Off Duty Chef

"I promise you these are absolutely delicious!" Mark says. A two-stage cooking process turns thin layers of potato into crisp chunks that are also lovely and fluffy on the inside.

"Use the tricks I've picked up": Step into Irish chef Mark Moriarty’s home kitchen

MORE FROM MARK MORIARTY

Brioche garlic bread

Asparagus on toast with soft boiled eggs and chilli oil

Carrot cake with orange syrup

Tiramisu

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.

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4 min read

Published 30 January 2025 12:51pm

Updated 30 January 2025 3:25pm

By SBS Food bite-sized

Source: SBS

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