1 December 2016 DUNDRUM GAZETTE 25
Nespresso opens pop up boutique at Arnotts EMMA NOLAN
A NEW Nespresso Pop Up boutique in Arnotts has just opened in time for the festive season. The Pop Up forms part of the brand’s v i s i o n t o p r ov i d e increased access to its high-quality coffee for Ireland’s Nespresso customers. The new boutique will complement the wide range of Nespresso machines and bespoke accessories available at Arnotts and will give coffee connoisseurs the
opportunity to experience the Nespresso Grands Crus in a relaxing and engaging setting. Francisco Nogueira, Nespresso UK & Ireland managing director, said: “We’re excited to be hosting this new boutique in Arnotts. We have seen fantastic growth across Ireland and we receive almost daily requests for more boutiques to open. “The new boutique will help customers get their favourite Grands Crus in time for the festive season.”
GAZETTE
FOOD BATES SEAFOOD CHOWDER RECIPE Ingredients 2 small onions, finely chopped 2 celery sticks, thinly sliced 50g butter 1 tbsp flour 500ml fish stock Splash of pastis 250ml cream 2 bay leaves 200g salmon, skinned & cut into bite-sized pieces 200g sea bass, skinned & cut into bite-sized pieces 20 mussels, scrawled & de-bearded Salt & pepper 4 king prawns, to serve 2 tbsp chives, chopped Instructions
Heat the butter in a large saucepan over low to medium heat & fry the onions, celery & bay leaves until vegetables are soft but not brown. Add the flour & cook for a minute. Stir in the pot fish stock, add a splash of pastis & simmer for two minutes. Stir in the salmon & sea bass & cook until the fish is opaque. Add mussels & prawns during the last 2 minutes of the fish’s cooking time. Stir through the cream & season well with salt & pepper. To serve, ladle the chowder into warmed serving bowls, add lemon juice, sprinkle juice over the chives & serve with plenty of crusty bread.