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Entries by Darryl Butler

The Change of Tilba

by Ryder Howes  

When my nan was a little girl in the 1960s, Tilba was different. She used to do a lot of things you can’t do now. Like run around in the paddocks, build cubbies out of wood, and ride down the main highway on her scooter. She normally rode to the general store once a week to get a big bag of lollies for 20c. Back then there were more houses than shops. There were also a bunch of things they had on like flower shows, fashion shows, dances and Sunday school. As you can … Read more »

Dulce De Batata (Sweet Potato ‘jam’)

Popular in South American countries, Dulce De Batata is usually served as an accompaniment to cheeses: a twist on quince paste, if you like…

2kg sweet potato
1.6kg sugar
30ml vanilla essence
40g gelatin powder
¼ cup warm water

Boil potatoes in their skins until very soft. Peel and mash well (or pass through a sieve/potato ricer/mouli)
In a large pot, add sugar, mashed sweet potato and just enough water to … Read more »

Shallot Tarte Tatin

The French shallot comes from the same family as onions, but has a milder, sweeter flavour. They are popular in French and Asian cuisine, contain a good amount of vitamin C and are a source of dietary fibre.

600g shallots
2 tbsp olive oil
25g butter
4 tbsp balsamic vinegar
2 tbsp brown sugar
4 sprigs thyme
375g sheet puff pastry

Heat oven to … Read more »

Pine Mushroom Ragu


I love autumn: it’s my favourite season of the year. Time to take a ramble through a pine forest. Go early in the morning after rain at this time of year and hunt for pine mushrooms, also known as Saffron Milk Caps. Go with an experienced hunter. Now pumpkins of all shapes and sizes are appearing on roadside stalls. Inspiration to make pumpkin gnocchi with the classic pairing of sage butter sauce. And ending this autumnal … Read more »

Fruit Sponge

Served warm, this light fruit sponge is pure comfort. Extra good with custard or whipped cream.

About 2-3 cups of cooked sweetened fruit of your choice
2 eggs
2 heaped tbsp of sugar
2 tbsp of flour
1 tsp baking powder

Preheat oven to 190C. Place fruit in a shallow baking dish and put into oven to heat while preparing sponge. Beat the eggs and sugar until very thick and creamy. Add sifted flour … Read more »

Pumpkin Gnocchi

800g pumpkin
140 g all-purpose flour
1 egg
salt and pepper to taste
nutmeg to taste
60g butter
8 leaves of sage
60g grated Parmigiano Reggiano cheese

Begin by preparing the pumpkin. Cut it in half, without removing the peel, rub with olive oil and place in a baking dish. Roast in a175°C oven for about 45 minutes or … Read more »

Acknowledgment of Country

The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.

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The Triangle, a not-for-profit, local, community newspaper, comes out every month except January. Published since 2002 we have a print circulation of 1800, with a larger circulation over the summer holiday season.  Our paper is free and available in print and online. If you live outside the Triangle area, an annual subscription of $35.00 will cover delivery of all 11 issues.

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