Entries by Debbie Worgan

Mussels cooked in wine

Deb Worgan

I love to have local mussels cooked in wine with charred bread. They are easy. Just clean them up, fry shallots in butter in a large pan then add the mussels and about a cup of white wine. Steam for five minutes until the shells open. Discard any that don’t open and serve with parsley, pepper and the bread. Yum!


Angela Marshall

4 ounces caster sugar
8 ounces butter
12 ounces plain flour

Cream butter and sugar. Add flour. Roll out, cut into squares, bake in moderate oven until golden. Dust with caster sugar while still hot.

That’s where Grandma’s handwriting stops but my mother has written under it: Bake on brown paper! So I always have.

(The shortbread should be poked gently with the tines of a fork before baking to make little indentations. Grandma assumed that you knew … Read more »

Seedy balls

Georgina Adamson

Put 1 cup rolled oats, 1 cup coconut, ½ cup each sesame seeds, pumpkin seeds, sunflower seeds, finely crushed almonds or walnuts in a pan and toast gently over a low heat, stirring constantly until smelling good. Place in a bowl with 1 cup sultanas or cranberries. Melt 125 g butter, ½ cup honey, 1/3 cup brown sugar in a small saucepan until well combined and pour into dry ingredients. Mix to make a gooey mixture. Refrigerate till cool, then roll into balls. Nice little mouthful and … Read more »


Reviewed by Wendy Tucker

Lessons by Ian McEwan

This is Ian McEwan’s seventeenth novel and has become known as his pandemic novel and also his baby boomer novel (as much as I hate that term it is accurate here). Lessons is a meandering journey of a novel where McEwan returns to his beloved subject of the contemporary middle-class Englishman. And he does this so well.

We follow the … Read more »

Tasks for summer

Keith Mundy

After many years providing gardening information to all in The Triangle, I have decided to hang up my quill and allow another expert an opportunity to provide information that will assist you in your gardening tasks. This, therefore, is my last contribution to The Triangle.

I will still be at our nursery in Tilba Tilba every day to help you with any plant selection and advice that you require.

… Read more »

Chicken and ham jambalaya

by Alfred Solti


1 kg chicken wings (bone in and cut into ‘buffalo’ wings)
3 cups chicken stock
500 g smoked ham, cubed (or chorizo will do nicely)
2 cups chopped cajun vegetables
2 cloves garlic
2 tablespoons vegetable oil
425g can chopped tomatoes
2½ cups long grain rice
2 teaspoons cajun spice mix


Fry chicken with ham in the oil in batches until browned. Add cajun vegetables and garlic, and cook until golden.
Add tomatoes, rice, chicken … Read more »