#MYIWDBREKKIE
HOST KIT
www.unwomen.org.au
Photo credit: UN Women/ Shaista Chishty
WHO WE ARE
A global champion for women and
girls, UN Women is the United Nations
entity responsible for promoting
women’s empowerment and gender
equality. It was established in 2010
and operates in nearly 100 countries
around the world.
UN Women National Committee
(NC) Australia is one of 15
global national committees
for UN Women. Our role is to
raise funds to support UN
Women’s projects and programs,
with the goals of promoting
economic empowerment,
ending violence against women,
advancing women in leadership,
ensuring women’s participation in
peace processes, and accelerating
gender equality worldwide.
EMPOWER A WOMAN, EMPOWER A NATION
International Women’s Day (IWD) is celebrated globally on March 8. In 2017, the theme for IWD is ‘Empower
a woman, Empower a nation’, aiming to build awareness of the obstacles women face internationally and to
highlight how women’s empowerment translates into stronger nations, better economies and safer communities.
WHY IS WOMEN’S EMPOWERMENT IMPORTANT?
As it stands today,
Only 23% of
all national
parliamentarians
are women, and the
Pacific has the lowest
regional average.1
75% of women’s employment
is informal and unprotected in
developing regions. If global
employment participation and wage
gaps were closed, the world economy
could grow by USD 17 trillion.2
Women invest 90% of
their income back into their
families and their welfare,
which has a positive, lasting
effect for generations to
come.3
THE GOOD NEWS IS, TOGETHER WE CAN MAKE A HUGE DIFFERENCE TO IMPROVE THE LIVES OF WOMEN,
GIRLS, AND THEIR COMMUNITIES.
TO LEARN MORE about the status of women in the world, check out our report ‘Progress of the World’s
Women 2015-2016: Transforming Economies, Realizing Rights’, http://progress.unwomen.org/en/2015/
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UN WOMEN NATIONAL COMMITTEE AUSTRALIA
#MYIWDBREAKIE HOST KIT 2017
Photo credit: UN Women/Gaganjit Singh
#MYIWDBREKKIE
We are calling upon people
like you, to celebrate
International Women’s
Day by hosting a breakfast
in your home, workplace
or community and raise
funds for the life-changing
work of UN Women. All
funds raised throughout
the campaign will support
women’s economic and
leadership projects from
Pakistan to the Pacific and,
with your help:
$79
can provide one month of
workshops for a rural farming
woman to help her grow
more food and establish
sustainable businesses.
$98
can deliver a young woman’s
leadership program.
$600
can provide four women with
HOSTING YOUR EVENT
SO YOU’VE DECIDED TO HOST A #MYIWDBREKKIE AND JOIN
THE CELEBRATION – WHAT’S NEXT?
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GET YOUR AUTHORITY TO FUNDRAISE CERTIFICATE: Contact our
office at [email protected] to receive your authority to
fundraise certificate! It’s easy to secure, but is vital to have in-hand
before you start your fundraising activities.
SET THE DATE EARLY: Although International Women’s Day is
held each year on March 8, you can hold your brekkie at any time
throughout February or March. Remember, the more notice you give
your guests, the better. Call them, invite them through social media, get
together to plan a scrumptious morning –and all for a good cause!
$1216
can supply electricity to a
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DID YOU KNOW?
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financial literacy and business
training, allowing them to run
their business independently.
marketplace.
CREATE YOUR FUNDRAISING PAGE at everydayhero. This option
can be built and personalised to better fit your brekkie, and you can
share your personalised link to make it even easier for your family and
friends to donate to the campaign at any time!
FUNDRAISING ON THE DAY. Remind your guests to bring along a
donation on the day or have your everydayhero page available for
donations throughout the event. If you collect any cash donations
don’t forget to remit your funds to us through our reconciliation form (on
page 18 of this kit).
CHECK OUT THE DELICIOUS RECIPES donated by our favourite chefs
and more resources at the end of this kit to help you with planning
your menu!
Women are responsible for
household food preparation in
85-90% of cases surveyed in
a wide range of countries.4
HAVE AN AMAZING TIME AT YOUR EVENT! Don’t forget to
spread the word -share your photos online by using the hashtag
#myiwdbrekkie.
YOUR BREKKIE CAN TAKE MANY FORMS – a morning in the
park, high tea, baking get-together, potluck, office party, school
fundraiser, brunch with friends, or even awesome women in
history dress-up day!
UN WOMEN NATIONAL COMMITTEE AUSTRALIA
#MYIWDBREAKIE HOST KIT 2017
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TIPS
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INCREASE YOUR IMPACT
Wear your support for IWD with pride– by purchasing purple ribbons and distributing them at
your brekkie you help to create even more brighter futures for women and girls.
SET FUNDRAISING GOALS!
Talk to your guests about the economic empowerment and leadership projects their donations will be
supporting, and suggest a fun activity or token of appreciation for every milestone reached.
PHOTOBOOTH:
Make the brekkie unforgettable by setting up an area for pictures and group selfies; add some IWD signs and
props, and decorate it with our bunting design at the end of this booklet.
MAKE #MYIWDBREKKIE A COMMUNITY EVENT.
International Women’s Day is the perfect opportunity for women and communities to come together. Once
you’ve decided to host an event, brainstorm with friends for ideas. It can be a yearly tradition!
OFF TO A
YUMMY START!
THE FOLLOWING RECIPES HAVE BEEN KINDLY DONATED BY SOME OF OUR FAVOURITE CHEFS IN
SUPPORT OF #MYIWDBREKKIE, TO HELP MAKE YOUR BREKKIE A DELICIOUS FUNDRAISING SUCCESS.
SAVOURY
Shakshuka, by Julie Goodwin.
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Crispy potato latke with smoked salmon & crème fraiche, by Justine Schofield.6
Char siu bacon & poached eggs, by Marion Grasby.
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Corn fritters with avocado, coffee and maple bacon, by Will & Steve.
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Cheesy Bread & Butter Pudding By Stephanie Alexander. 9
SWEET
Cannele, by Darren Purchese.
Brioche French toast with brandy caramel and bananas, by Maggie Beer.
Croissants, by Matt Moran.
Spiced pear quinoa porridge, by The Merrymaker Sisters.
Han’s chia pudding with coconut & yoghurt, by Three Blue Ducks.
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SAVOURY
Shakshuka
BY JULIE GOODWIN
SERVES: 4
PREP TIME: 5 minutes
COOKING TIME: 20 minutes
INGREDIENTS
1 tablespoon olive oil
2 small red chillies,
deseeded and finely chopped
2 cloves garlic, chopped
1 brown onion, chopped
1 teaspoon ground cumin seed
1 teaspoon smoked paprika
2 x 400g tins chopped tomatoes
2 teaspoons salt
1 tablespoon sugar
4 eggs
1/3 cup chopped fresh parsley
Ground black pepper
This Middle Eastern dish consists of a rich, spicy tomato sauce, with eggs softly
poached in it. With a crusty baguette and a good cup of coffee, it is just an
amazing brunch.
INSTRUCTIONS
In a 28cm frying pan, heat oil over a medium heat.
Add chillies, garlic and onion and stir until soft and translucent.
Add the cumin and paprika and stir for a further minute.
Add the tomatoes, salt and sugar, and simmer for 10 minutes.
The sauce will be thickened and the flavours intense.
Crack 4 eggs gently into the sauce. Partially cover with a lid and simmer for a
further 5 minutes, or until the whites have set and the yolks are still soft.
Remove from the heat, grind over some black pepper and sprinkle with parsley.
Serve it to the table in the pan, with a crusty baguette. Delicious!
JULIE GOODWIN is the epitome of the busy Australian mum. The nation’s
favourite home-cook and best-selling author divides her time between
appearances on TV and food events, writing books and recipe columns, and
spending time with her family.
UN WOMEN NATIONAL COMMITTEE AUSTRALIA
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SAVOURY
Crispy
Potato Latke
WITH SMOKED
SALMON
& CRÈME FRAICHE
BY JUSTINE SCHOFIELD
INSTRUCTIONS
SERVES: 4-6
TIME: 45 minutes
Attach a shredding disc to a food processor. Shred the potatoes into a
fine julienne. Alternatively grate the potatoes on the coarse side of a box
grater. Place the shredded potato into a large bowl of chilled water. Drain
potatoes and place in a tea towel along with the minced onion. Squeeze
out excess water. Now place in a bowl with the nutmeg, breadcrumbs,
egg, potato starch and a good pinch of salt. Combine thoroughly with
your hands.
INGREDIENTS
1kg Desiree potatoes, peeled
1 small onion, finely minced
1 tsp. nutmeg
½ cup of loosely packed fresh
panko crumbs
1 egg, beaten
1 tbs. potato starch or cornflour
Salt
3 tbs. duck fat or olive oil
6 slices of good quality smoked salmon
2 tbs. salmon roe
100g crème fraiche or sour cream
2 sprigs of dill, finely chopped
½ bunch of chives, finely chopped
Heat fat or oil in a large pan. Place 2-3 tablespoons of the potato mixture
in your hand and mould into flat thing discs. Carefully lower into oil and
cook for 1-2 minutes on each side or until golden in colour. Drain on
paper towelling.
Arrange latke on plates and top with smoked salmon, a generous
dollop of crème fraiche or sour cream, salmon roe and fresh
herbs.
Intelligent and sassy, JUSTINE SCHOFIELD brings a youthful energy and touch
of French flair to everything she does. A poster girl for today’s busy, motivated
career woman, she is the host of popular daytime cooking show ‘Everyday
Gourmet’ on Network 10 in its sixth series, runs a high end catering company
and writes a regular column for taste.com.au magazine. In April 2016, Justine’s
first cookbook, Dinner with Justine was published with Pan Macmillan.
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Char Siu Bacon
SAVOURY
& POACHED EGGS BY MARION GRASBY
SERVES: 4
PREP: 5 mins
COOK TIME: 15 minutes
INGREDIENTS
8 rashers bacon
¼ cup char siu sauce*
¼ cup white vinegar
4 eggs
4 thick slices toasted
sour dough bread
100g soft goats’ cheese
1 avocado, sliced
2 large tomatoes, sliced
¼ cup finely sliced chives
sea salt & pepper
INSTRUCTIONS
Preheat oven to 180⁰C.
Put a full kettle on to boil.
Place bacon and char siu sauce in a bowl and mix with your hands until rashers
are nicely coated. Lay bacon out onto an oven tray lined with baking paper. Bake
in oven for 12 minutes or until bacon is crisp and sticky.
In the meantime, pour boiling water out of your kettle into a large, deep pan
(at least 5cm deep). Add vinegar and bring to a gentle simmer over mediumhigh heat. Crack eggs into the water one at a time and poach for 2-3 minutes
(for runny eggs) or until cooked to your liking. Remove eggs from water using a
slotted spoon and drain on paper towel.
Spread sour dough toast with goats’ cheese. Top with bacon, avocado slices,
tomato and a poached egg. Sprinkle with chives, sea salt and a good grinding of
pepper.
*Char siu sauce is a Chinese roast meat sauce and is available in the Asian aisle
of most major supermarkets.
MARION GRASBY is a food producer, television host and author who is known
for her genuine passion for Asian food and her contagious smile. Marion is the
creator and driving force behind the Marion’s Kitchen Asian food range, which is
sold in more than 10,000 stores across the USA and Australia.
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SAVOURY
Corn Fritters
WITH AVOCADO, COFFEE AND MAPLE BACON
BY WILL & STEVE
SERVES: 2
PREP & COOK TIME: 25 minutes
INGREDIENTS
olive oil, for frying
CORN FRITTER:
2 eggs
1 egg yolk
1 teaspoon sea salt flakes
4 tablespoons plain flour
1 cup corn kernels, cooked
100g feta, crumbled
1⁄2 fennel bulb, diced
2 spring onions, finely chopped
1 small handful of dill,
finely chopped
zest of 1 lemon
juice of 1⁄2 lemon
sea salt flakes and freshly ground
black pepper
SMASHED AVOCADO:
1 avocado
1 small handful of coriander leaves
squeeze of lemon juice
INSTRUCTIONS
To make the fritter batter, in a large bowl, mix the eggs and egg yolk with the
salt and flour until combined and smooth. Fold in the corn, feta, fennel, spring
onion, dill, lemon zest and juice and season with salt and pepper. Set aside.
To make the smashed avocado, spoon the avocado flesh onto a small plate. Add
a pinch of salt and pepper, the coriander and lemon juice and mash roughly with
a fork. Set aside.
Turn your oven grill to maximum temperature.
To make the coffee and maple bacon, combine the instant coffee with the boiling
water and leave for a few minutes to allow the coffee to dissolve, then add the
maple syrup. Place the bacon on a foil-covered baking tray and brush each side
with the coffee and maple glaze. Grill the bacon on both sides until crispy.
Heat a little olive oil in a large frying pan over a medium–high heat and spoon in
four equal portions of the fritter batter. Shape into small rounds with the back
of a spoon and cook for 3 minutes until golden brown on the underside. Flip and
cook for 2–3 minutes until golden brown and cooked through.
Serve 2-3 corn fritters per person with a large spoonful of the smashed
avocado on top and a side of the coffee and maple bacon.
COFFEE AND MAPLE BACON:
1 teaspoon instant coffee
2 tablespoons boiling water
2 tablespoons maple syrup
6 thick slices of middle bacon,
rind removed
British best mates and former bankers, WILL AND STEVE, were crowned the
winners of Seven Network’s top rating cooking show My Kitchen Rules in 2015.
They were known as ‘The Pommies’ to the nation and in the wake of the show
they quickly established their business, The Gourmet Pommies PTY Ltd, and have
continued to pursue a career in food, lifestyle and media.
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SAVOURY
Cheesy Bread & Butter Pudding
BY STEPHANIE ALEXANDER
INGREDIENTS
300 g crustless substantial
white bread
300 g cheddar cheese, freshly grated
2 tablespoons grana padano,
freshly grated,
or parmesan cheese
2 teaspoons chives, freshly snipped
2 tablespoons parsley, freshly chopped
6 eggs
1 cup cream
salt
freshly ground black pepper
90 g butter, melted
This cheesy bread and butter pudding is one of the best brunch dishes I have come
across. It has to be prepared the night before, which makes for a flying start the
next day.
INSTRUCTIONS
Cut bread into 2 cm cubes, then put into a large bowl and add cheese and herbs. In
a separate bowl, whisk eggs and cream, then season to taste with salt and pepper.
Pour egg mixture over bread and mix lightly. Leave overnight.
Next day, preheat oven to 180°C and lightly grease 6 x 150 ml moulds with some
of the butter. Lightly mix batter and spoon loosely into moulds to two-thirds full,
ensuring there is an even mix of bread and cheese. Drizzle over remaining butter
and bake until puffed and golden, about 15 minutes. Serve at once.
(Instead of individual moulds, the batter can be spooned into a 6 cm deep 1 litre
baking dish. Serve scoops of the pudding with the crispy side uppermost.)
STEPHANIE ALEXANDER AO is regarded as one of Australia’s great food
educators. Her reputation has been earned through her thirty years as an
owner-chef in several restaurants, as the author of 16 influential books, and for
her groundbreaking work in creating the Stephanie Alexander Kitchen Garden
Foundation. For more information visit stephaniealexander.com.au.
UN WOMEN NATIONAL COMMITTEE AUSTRALIA
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SWEET
Cannele
BY DARREN
PURCHESE
INGREDIENTS
500ml Milk
50g Unsalted butter
1 Vanilla pod, seeds scraped
2 Eggs, lightly beaten
2 Egg yolks, lightly beaten
250g Icing sugar, sieved
125g Plain flour
capful Rum
1 Lemon, fine zest
INSTRUCTIONS
Bring the milk, butter and vanilla seeds to a boil in a saucepan, reserve warm.
Mix the eggs and egg yolks together. Sieve the icing sugar and flour into a mixing
bowl. Add the eggs and stir gently with a fork.
Pour in the warm liquid to the bowl and further mix with a fork or whisk to
eradicate lumps. Try not to beat too much air into the batter at this stage. Stir in
the rum and strain this mixture into a bowl and rest in the fridge for a minimum
of 24 hours and for up to 2 days.
Prepare your cannele moulds by heating them in an oven. Mix 200g of clarified
butter with 200g of melted beeswax. Pour the butter/wax mixture into each
warmed cannele mould up to the lip. Pour the mix back out into the mixture and
allow the moulds to cool naturally on a wire rack open side down to drip free.
Prepare 24 moulds and reserve.
Pour the rested batter halfway up the moulds and place them onto an oven tray.
Preheat your oven to 200⁰C. Bake the canneles for 30 minutes before turning the
tray around and cooking for a further 15 minutes until dark brown.
Turn the canneles out while they are warm and consume on the day.
Tip: You can use just melted and clarified butter if you cannot source beeswax
and copper cannele moulds have traditionally been expensive but you can now
find fairly inexpensive cannele tray moulds that work very well.
*You can find this recipe and other delicious treats in Darren’s new cookbook
‘Lamingtons & Lemon Tart’ - Hardie Grant Books 2016. Photographer: Patricia Niven.
DARREN PURCHESE is the owner, pastry chef and creative force behind Burch
& Purchese Sweet Studio. He is one of most respected pastry chefs working in
Australia today, renowned for his exquisite and extravagant sweet creations.
Darren skillfully balances flavours, texture and modern kitchen techniques to
produce revolutionary dessert concepts.
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SWEET
Brioche French Toast
WITH SALTED BRANDY CARAMEL AND BANANAS
BY MAGGIE BEER
INGREDIENTS
4 eggs
2 cups cream
1 cup milk
2 tspn vanilla
¼ cup sugar
120g unsalted butter
400g brioche loaf
3 large Cavendish bananas
1 jar Maggie Beer’s Salted
Brandy Caramel
200g crème fraiche
INSTRUCTIONS
Combine the eggs, cream, milk, vanilla and sugar in a bowl, then set aside for 1
hour.
Use 40g of butter to brush a large baking dish or deep tray generously. Preheat
oven to 200⁰C.
Cut brioche loaf into 2.5cm slices then place into the prepared tray in a single
layer. Pour over custard mix and set aside for 30 minutes.
Place tray in preheated oven. After 10 minutes, remove from oven and brush
brioche with remaining butter. Return to oven and bake for a further 20 minutes
(bread should be puffed up and golden).
Slice 1cm thick pieces of banana on an angle and set aside. Heat the Salted Brandy
Caramel in a saucepan over a low heat, adding the banana slices once warm, and
tossing to combine.
To serve, cut brioche pieces diagonally, place on a plate and top with caramel
bananas, an extra drizzle of Salted Brandy Caramel and a dollop of crème fraiche.
MAGGIE BEER is an Australian cook, author and gourmet food producer. Based
in the Barossa Valley, Maggie’s philosophy of using the freshest and quality
seasonal produce available is what inspires her product range of pates, pastes,
preserves, ice cream and non-alcoholic drinks.
UN WOMEN NATIONAL COMMITTEE AUSTRALIA
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SWEET
Croissants
MAKES: 8-10 small croissants
INGREDIENTS
350 ml lukewarm milk
55 gm (¼ cup) caster sugar
18 gm (about 2½ sachets) dried
yeast
500 gm plain flour
350 gm cold unsalted butter
1 egg yolk beaten with 1 tbsp
milk, for eggwash
BY MATT MORAN
INSTRUCTIONS
Combine warm milk in large bowl with sugar and yeast, stir to combine, then add flour
and 2 tsp salt. Knead for about 5 minutes until a soft sticky dough forms, adding more
flour if necessary. Form into a rectangle, wrap in plastic wrap and chill for 1 hour.
Pound butter between two pieces of baking paper with a rolling pin until malleable, roll
out to a 20cm x 25cm rectangle and refrigerate until dough and butter are the same
consistency.
Roll dough on a lightly floured bench to a rough 25cm x 40cm rectangle. With the
shortest side facing you, place the butter on the bottom half of the dough, then fold
dough over to enclose. Gently pinch edges to seal, flatten dough slightly by pressing with
rolling pin, then turn so the fold is on your left and roll out to a 40cm x 25cm rectangle,
brushing off excess flour. With the longest side of the pastry facing you, fold in the right
hand one-third of the pastry, then fold in the left hand side to cover – this is a book fold.
Wrap in plastic wrap and refrigerate for 1 hour to rest. Roll, fold and rest dough three
more times, each time starting with the ‘spine’ of the book on your left. Wrap in plastic
wrap and refrigerate for 3-4 hours.
Roll out dough on a lightly floured bench to a 35cm x 45cm rectangle and trim edges
straight, then cut halve lengthways to form two 20cm-wide strips. Cut each strip into
isosceles triangles with a base of about 15cm. Roll triangles from base to tip, pulling and
stretching the tip slightly then securing the tip beneath. Curve to bring the ends together
and form the classic croissant shape. Place 5cm apart on oven trays lined with baking
paper (they can be frozen at this stage). Loosely tie in clean plastic bags and stand in a
warm place for 1-2 hours until doubled in size.
Meanwhile, preheat oven to 220⁰C. Brush croissants with eggwash. Spray water inside
oven to create steam, then place croissants in oven. Reduce oven to 200⁰C and bake,
swapping and turning trays halfway through cooking for 20-25 minutes until deep golden
brown. Stand for 10 minutes before serving.
With over 30 stellar years in the food industry behind him, a plethora of awards
to his name, a handful of best-selling cookbooks under his belt, and the tour de
force behind some of Australia’s most celebrated dining establishments; it’s safe
to say that MATT MORAN is an Australian food icon.
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SWEET
Spiced Pear Quinoa Porridge
BY THE MERRYMAKER SISTERS
SERVES: 2
PREP TIME: 10 mins
COOK TIME: 20 mins
INGREDIENTS
1 pear grated
1 cup water
½ cup coconut milk (carton)
½ cup quinoa
1 tbs. chia seeds
1 tsp. cinnamon
1 tsp. honey or rice malt syrup
1 tsp. 100% vanilla extract
½ tsp. nutmeg
TOPPINGS
nut butter
chopped nuts
extra pear
This is one of our fave recipes from our brand new cookbook Get Merry! The
best thing about cold mornings is PORRIDGE. Ok, and cute jackets and hats. But
seriously, porridge ROCKS and will most definitely make your morning oh so
MERRY!
INSTRUCTIONS
Rinse the quinoa under cold running water until the water runs clear.
Add the quinoa and water to a saucepan, bring to the boil, cover and lower the
heat to simmer for 10 minutes.
The water will absorb.
Add the milk, pear, chia, vanilla, sweetener, spices and stir. Cook and stir for a
further 5-7 minutes or until the quinoa is nice and soft.
Spoon into bowls and serve with pretty toppings!
MERRYMAKER TIP... Don’t like pear? Simply swap to apple or
a cup of berries! YUM!
This recipe is brought to you by EMMA & CARLA PAPAS, THE MERRYMAKER SISTERS.
Communication professionals turned health and happiness advocates, passionate
entrepreneurs and health coaches. On a mission to merrymakeover the world! They
inspire hundreds of thousands of Merrymakers around the world with real food recipes
and meal plans, positive mindset advice and ways to find and follow your bliss!
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SWEET
Han’s Chia Pudding
WITH COCONUT & YOGHURT
BY THREE BLUE DUCKS
SERVES: 4
INGREDIENTS
125 g chia seeds
1 young coconut, water removed
and flesh chopped
200 g mixed frozen berries
150 g yoghurt, plus extra
your favourite nuts and seeds,
to serve
raw honey or honeycomb,
to serve
fresh berries, to serve
INSTRUCTIONS
For this recipe, you will need a 1- litre glass jar with a lid. Add the chia seeds,
coconut water and flesh, and berries to the jar and mix. It will be quite a grainy
and gooey mix to start with, but don’t worry, the chia seeds will draw a lot of
moisture out of the berries and it will thicken and become more gelatinous. Put on
the lid and refrigerate overnight.
In the morning, stir the yoghurt through the mix. If it’s a bit dry or a bit too gooey,
stir through a little more yoghurt until you reach your desired consistency.
Serve in breakfast bowls with some sesame seeds, roasted almonds, hazelnuts,
pumpkin seeds or any other seeds and nuts that you like. Drizzle over some honey
(or add some honeycomb), scatter over a couple of berries and serve.
This recipe was kindly donated by DARREN ROBERTSON AND MARK LABROOY
from Three Blue Ducks. Darren and Mark are chefs and co-owners alongside
Sam Reid, Chris Sorrell, Andy Allen and Jeff Bennett. The Ducks pair a love of
great food with a passion for sustainability, creating fresh, vibrant and delicious
dishes, perfect to be enjoyed surrounded by friends and loved ones.
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PRINTABLE RESOURCES
0
D.I.Y. BUNTING
MATERIALS NEEDED:
1. Double sided tape or stapler and staples
2. Ribbon or string
3. Scissors
4. Blue-tac or hooks for hanging
INSTRUCTIONS:
1. Cut out the triangles – including the fold over sections
2. Fold each piece as indicated
3. Layout alternate patterns and ensure equal distance between each triangle
4. Using tape or a stapler, secure each piece to the ribbon/string inside each folder
over section
5. Do multiple printouts to achieve the required length
UN WOMEN NATIONAL COMMITTEE AUSTRALIA
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PRINTABLE RESOURCES
PLACE CARDS
EMPOWER A WOMAN.
EMPOWER A NATION.
#MYIWDBREKKIE
INSTRUCTIONS:
1. Print on card stock.
2. Cut along the grey lines.
3. Fold down the center.
4. Write your guests names on the line.
5. Do multiple printouts for the required number of place cards.
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PRINTABLE RESOURCES
CUP CAKE TOPPERS
#MYIWDBREKKIE
INTERNATIONAL
WOMENS DAY
IWD2017
INTERNATIONAL
WOMENS DAY
EMPOWER A WOMAN EMPOWER A NATION
#MYIWDBREKKIE
INTERNATIONAL
WOMENS DAY
IWD2017
INTERNATIONAL
WOMENS DAY
EMPOWER A WOMAN EMPOWER A NATION
INSTRUCTIONS:
1. Print on thin card stock.
2. Cut along the edges.
3. Fold down the center.
4. Glue together around a toothpick.
5. Stick into the middle of your cupcakes!
5. Do multiple printouts for the required number of flags.
UN WOMEN NATIONAL COMMITTEE AUSTRALIA
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RECONCILIATION FORM
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ONLINE
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IN ACCOUNT
DATE
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TO THIS FORM
If you wish to send us a cheque please male it payable to:
UN Women Australia Inc. and send it to: GPO Box 2824 Canberra ACT 2601
To remit your efforts online, please visit: https://unwomen.org.au/take-action/fundraise/remit-funds/
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AN EVENT?
Please deposit your money at any
Commonwealth Bank branch to he following
account:
Please deposit your money at any
Commonwealth Bank branch to he following
account:
BSB: 062-900
BSB: 062-900
Account Number 1083 0989
Account Number 1083 0997
Account name: UN WOMEN AUSTRALIA INC PUBLIC FUND
Account name: UN WOMEN AUSTRALIA INC
WHEN DEPOSITING FUNDS INTO THE ACCOUNT, PLEASE WRITE YOUR CONTACT NAME
IN THE DESCRIPTION FIELD. IF DONATING ONLINE, PLEASE SELECT ‘CORPORATE’ AS AN
OPTION & PLACE YOUR EVENT NAME ON THE COMPANY LINE.
Please return this form to [email protected]
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UN WOMEN NATIONAL COMMITTEE AUSTRALIA
#MYIWDBREAKIE HOST KIT 2017
Photo Credit: UN photo/Albert Gonzalez Farran
THANK YOU!
AT UN WOMEN NATIONAL
COMMITTEE AUSTRALIA
WE BELIEVE GENDER
EQUALITY SHOULD NO
LONGER BE A DISTANT
GOAL TO WORK TOWARDS
– BUT A REALITY FOR ALL.
With your fundraising efforts, women and girls
are one step closer to the brighter future they
deserve. Many hands are needed to lift women
and girls out of poverty, ensure their safety and
offer women and girls the opportunities they
deserve to be leaders. Thank you for raising
yours and helping us create brighter futures for
women and girls around the world.
UN WOMEN NATIONAL COMMITTEE AUSTRALIA
#MYIWDBREAKIE HOST KIT 2017
19
Photo Credit: UN Photo Laura Macintosh
STAY CONNECTED
FOR FURTHER INFORMATION PLEASE CONTACT:
UN WOMEN NATIONAL COMMITTEE AUSTRALIA
GPO Box 2824
Canberra ACT 2601
02 6173 3222
[email protected]
www.unwomen.org.au
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REFERENCES 1. Inter-Parliamentary Union, 2016, “Women in National Parliaments. Situation as of 1st December 2016.” http://www.ipu.org/wmn-e/world.htm 2. UN Women, 2016, “Op-ed: Women powering a clean
future.” http://www.unwomen.org/en/news/stories/2016/11/women-powering-a-clean-future 3. Actionaid, 2015, “Close the Gap! The cost of inequality in women’s work,” p. 9. http://www.actionaid.org.uk/sites/
default/files/publications/womens_rights_on-line_version_2.1.pdf 4. *World Health Organization and United Nations Children’s Fund, 2014, “Update: Progress on Sanitation and Drinking Water,” p. 8–9. http://whqlibdoc.
who.int/publications/2010/9789241563956_eng_full_text.pdf