Merger Celebrations: one year on!

In May 2018, YWCA became a united, for-purpose national organisation with the Adelaide, Albury Wodonga, Broken Hill, Darwin, New South Wales, Perth, Queensland and Victoria branches joining YWCA Australia to support women across Australia.

This is one of the largest mergers in Australian not-for-profit history. The fact that YWCA has been able to do this, is a testament to our strength and dedication.

As an organisation, we marked the first anniversary of our merger with a morning tea! Each office across Australia held a morning tea on Tuesday 4 June with YWCA-inspired recipes, and lots of goodies featuring the new YWCA brand and logo. This was a great opportunity for everyone in the organisation to celebrate the past year and come together as a team.

Thank you to our team members, clients, contractors, consultants and everyone who made the past year possible.


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Want to try our delicious merger recipes (created by our amazing Song Kitchen Chef Liz Mason!) for yourself?

Vanilla Raspberry Cupcakes

Ingredients:

Cupcakes:
Unsalted butter (soft): 225 grams
Caster sugar: 225 grams
Self-raising flour: 225 grams
Baking powder: 1 teaspoon
Eggs: 4  

Icing:
Icing mixture: 375 grams
Unsalted butter (soft): 225 grams
Salt: pinch
Raspberries: 1 punnet

Method:

Cupcakes:
1. Preheat over to 175 degrees
2. Mix all ingredients together and mix with electric beaters until smooth and pale (about 4 minutes)
3. Lay patty pan papers in muffin trays and spoon mixture into the cases
4. Bake until golden on top and spring back when touched (about 18 minutes)
5.Remove tins from oven, stand for 5 minutes then remove cupcakes from trays and cool on racks. 

Icing: 
1. Cream the butter, icing mixture and salt together with electric beaters until fluffy and smooth. 
2. Break half the raspberries and fold into icing.
3. Pipe or smear icing onto cool cupcakes then finish with 1 raspberry placed on top like a nipple!

#FREETHENIPPLE

Beetroot Borani Dip

Ingredients:

Beetroot: 250 grams
Ground cumin: 1/4 tsp
Natural yoghurt: 25 grams
Olive oil: 25 grams
Crushed garlic: 2 grams
Lemon juice: 1 teaspoon
Salt and pepper to taste

Method:

1. Boil beetroot in salted water until tender, then peel and roughly chop. 
2. Put beetroot in a food processor and blitz until it becomes a smooth pasta. 
3. Add all remaining ingredients and blitz for 10 seconds. 
4: Adjust seasoning to taste. 

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