Saturday, 22nd September 2018
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ThinkWaterford to reach global audience

Waterford Chamber and Waterford City & County Council, with support from the Taoiseach’s office, this week launched their new #ThinkWaterford campaign.

The online initiative is designed to target the Diaspora who are considering moving home to #ThinkWaterford.

A series of online short videos and multi media messages will be released over the coming months featuring local faces who have returned to Waterford to better their career and be close to family and friends.

The first 30 second short focuses on WLRfm presenter Teresanne O’Reilly, who has returned to Waterford having worked in Hong Kong and Dublin for a number of years. Teresanne tells of how she chose to come home to Waterford to better her career and that the lifestyle she enjoys here is second to none.

Waterford Chamber and Waterford City & County Council are encouraging all businesses to use the campaign for their own gain.

"These social media videos have been made for the business community, they are free for anyone to use. We would encourage all businesses to share the links and use the campaign to target workers abroad if you are struggling to fill live roles. We have identified key contacts all over the world who are on board to promote the #ThinkWaterford campaign but we also want the local buy in", said Nick Donnelly, CEO Waterford Chamber.

The project is being funded by the Local Diaspora Fund through the Taoiseach’s office and also by Waterford City & County Council.

According to Lar Power, Waterford City & County Council, "We are delighted to support an initiative like this and are encouraged to see the support of many of the key stakeholders in the region, including the IDA, Enterprise Ireland, Connect Ireland and WIT. Working together we can spread the #ThinkWaterford message all over the world and bring our people home."

For more information or to get involved in the #ThinkWaterford Campaign, please contact Lynda Lawton, Waterford Chamber on 051 311130.

Anchoiade (from Roger Verge)

- 200g Anchovy Fillets (preferably half salted and half in Vinegar)

- 4 Plump Garlic Cloves

- 2 Teaspoons Chopped Fresh Thyme

- 2 Teaspoons Chopped fresh Basil

- 2 Tablespoons Dijon Mustard

- 2 Tablespoons Sherry Vinegar (omit if using all vinegar anchovies, just one if using half and half)

- Black Pepper

- .75 Ltrs Olive Oil

method

Put all ingredients into food processor or liquidizer and process until smooth. With the motor running dribble the olive oil slowly. Stores well in a sealed jar in the fridge.

Sun Dried Tomato Tapenade

- 100g sundried tomatoes

- 25g basil leaves – about 2/3 cup, packed

- 2 tbsp fresh thyme leaves

- 2 peeled garlic cloves

- Zest and juice from 1 orange

- Big pinch of brown sugar

- 8 tbsp extra virgin olive oil

method

First cover the tomatoes in a pot with water and the bring up to the simmer , take off the heat and leave to cool for a few hours to hydrate (not necessary with one in jars or tins).

Tip everything except the oil into the goblet of a processor and when well chopped dribble in the oil.

Black Olive Tapenade

(from Caroline Conran’s Sud de France)

- 200g stoned Black Olives (Greek style if possible)

- 6 Anchovy Fillets

- 2 Tablespoons Capers

- 1 Clove Garlic (two if thin) - 1 teaspoon fresh Thyme Leaves - 1 Tablespoon Dijon Mustard - Juice of One Lemon - 120 ml Olive Oil Grating of Black Pepper

method

Put everything except the oil into a food processor and blend until everything is finely chopped.

Add the oil and pulse until all is well blended.

Serve this as a dip, on croutons of crisp bread or with lightly hard boiled eggs in a salad.

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