Celebrating Our Recipe Challenge Winners!

We’re thrilled to announce the winners of the Down Syndrome NSW Recipe Challenge – Donna, Kyle, and Lily!

Each of these talented cooks wowed us with their creativity, passion, and delicious recipes that truly celebrate the joy of cooking. Their dishes stood out for their flavour, presentation, and the heart behind every bite.

We’re so proud to share their winning recipes and photos with you – and to inspire everyone to get into the kitchen and give these tasty creations a try

Donna’s “Best Scones Ever!!”

Serves: 15
Submitted by: Donna Hanlon, 54

Donna loves to bake and proudly won 2nd prize at the Hawkesbury Show in 2023 for her scones! You can even find them fresh at Waaia Café every Friday.

🧑‍🍳 Equipment Needed:

• Sifter
• Big glass bowl
• Small glass bowl
• Measuring cups
• Spatula or mixing spoon
• Glass or scone cutter
• Pastry brush
• Oven tray
• Greaseproof (baking) paper
• Oven preheated to 180°C

📝 Ingredients:

• 3 cups self-raising flour
• 1 cup thickened cream
• 1 cup lemonade
• A little milk (for brushing tops)

👩‍🍳 Method:

1. Preheat oven to 180°C and line a tray with baking paper.
2. Sift flour: Measure 3 cups of self-raising flour into a sifter and sift into your mixing bowl.
3. Add lemonade: Measure 1 cup of lemonade and pour into the flour.
4. Add cream: Measure 1 cup of thickened cream and add to the bowl.
5. Mix gently: Use a spoon or spatula to combine all the ingredients into a dough.
6. Shape the scones: Place the dough on a floured surface and use a glass or scone cutter to cut out round shapes.
7. Prepare to bake: Place scones onto your lined tray and brush the tops with a little milk.
8. Bake: Bake in the oven for 15 minutes or until golden brown.

Serve warm with your favourite jam and cream—or straight out of the oven just like Donna does at the café!

Kyle’s Greek Salad & BBQ Pork Chops

Serves: 4
Submitted by: Kyle Jaggard, 24

“I’m happy and funny, learning golf, and work at Manly Boathouse Café!” – Kyle

🧑‍🍳 Equipment Needed:

• Cutting board
• Knife
• 2x Bowls
• Spoon
• Tongs
• 2x Tea towels

📝 Ingredients:

• Tomatoes
• Red onion
• Cucumbers
• Red pepper
• Olives
• Feta cheese
• Lemons
• Oregano
• Pork chops
• Peri-peri spice (or similar)
• Olive oil
• Salt & pepper

👩‍🍳 Method:

1. Wash your hands!
2. Prep the salad: Dice tomatoes, cucumbers, red pepper, and red onion. Mix in a bowl with olives, feta, olive oil, lemon juice, and oregano. Stir well.
3. Season the pork chops: In another bowl, coat pork chops with olive oil, peri-peri spice, salt, and pepper.
4. Wash your hands again!
5. Fire up the BBQ: Ask a family member for help. Once hot, place pork chops on the grill.
6. Grill: Cook for 2 minutes on each side, flipping a total of 4 times. Ask for help to check when done.
7. Rest the pork: Remove from the grill and let it rest for 3 minutes before serving.
8. Plate up: Serve the juicy pork chops with your fresh Greek salad.

Lily’s Coconut Lime Poached Chicken Salad

Serves: 4 | Gluten, Dairy, Egg, Soy, Sugar & Corn Free
Submitted by: Lily Blackley, 20

“I love modelling and I love cooking healthy food.” – Lily

🧑‍🍳 Equipment Needed:

• Deep fry pan
• Large salad bowl
• Chopping board
• Sharp knife
• Tongs
• Large spoon
• Small & medium bowls

📝 Ingredients:

• 500g chicken breast
• 1 tin coconut cream
• 2 cloves garlic (crushed)
• 4 kaffir lime leaves
• 1 red chilli
• 1 lime
• 1 chunk of fresh ginger (sliced)
• ½ wombok (Chinese cabbage), finely sliced
• ½ bunch fresh mint
• ½ bunch fresh coriander
• Salt to taste (optional)

👩‍🍳 Method:

1. Poach the chicken: Slice chicken breast into large pieces. Place in a deep fry pan and cover with coconut cream.
2. Add garlic, coriander stems, 2 torn kaffir lime leaves, half a chopped red chilli, lime juice, and sliced ginger.
3. Simmer with lid on for 10 minutes. Check the largest piece is cooked through. If still pink, cook for a few more minutes.
4. Remove chicken and allow to cool. Strain out solids, but keep the poaching liquid—this will be your salad dressing.
5. Finely slice the wombok. Roughly chop mint and coriander leaves.
6. Shred the cooled chicken. Finely chop the remaining chilli and lime leaves.
7. Combine all ingredients in a salad bowl. Pour over cooled poaching liquid and mix well.

Serve and enjoy! A refreshing, nourishing dish that’s perfect for sharing.