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Entries by Tikka Wilson

Sage advice on salvias

by Mark Evans

The genus Salvia is the largest in the mint family (Lamiaceae) and among the biggest in the entire plant kingdom – currently ranked twenty-fifth – with 1,024 recognised species and many more cultivars and hybrids.

The type species, Salvia officinalis (common sage), serves as the genus’s botanical anchor, defining the key traits shared by all other salvia species. Common sage has a rich history in traditional medicine. The Egyptians valued its healing properties, and … Read more »

Pumpkin fruitcake

by Linda Sang

Ingredients:

125g butter

1 cup brown sugar, lightly packed

Zest of a small lemon

2 eggs

2 cups self-raising flour

1 cup of cooked, mashed pumpkin (use a dry pumpkin, not Kent), cook 350g to get 1 cup

1 tsp mixed spice, a pinch of salt

375g packet of mixed dried fruit

Method:

Cream butter, sugar and zest. Add eggs one at a time, beating … Read more »

Alboronia (quince and pumpkin ratatouille)

by bhagya

Ingredients:

5 quinces

500 grams peeled pumpkin cut into 2.5 cm chunks

1 teaspoon salt flakes

150 ml olive oil

3 eggplants cut into 1 cm chunks

50 ml olive oil

1 large brown onion

2 green capsicums, seeded and diced

5 bay leaves

1 tablespoons cumin seeds, roasted and ground

1 kg tomatoes, peeled, seeded and pureed

A handful … Read more »

Pumpkin, sage and ricotta filing

by Angela Marshall

This mixture can be used for dainty little filo pastry triangles to be served as finger food or made into a filo pastry log, baked and cut into servings or even tipped into a pie case.

Ingredients:

2 tablespoons olive oil

1 brown onion, finely chopped

4 fresh sage leaves, finely chopped

Pinch sea salt

200 g carrots, peeled and finely grated

250 g butternut pumpkin, peeled and coarsely grated

… Read more »

My Triangle – Cheryl Davison

The Windsong Pavilion was full when Cheryl Davison explained the meaning and technique of Warigamban, her recent exhibition at Four Winds, that featured The Forest, a huge floor to ceiling screen print on Turkish linen, and Wonga Waratah, telling the story of the wonga pigeon and how the waratah became red.‘Welcome everyone. Walawaani. It’s such an honour to bring this work to the local community. The Forest was commissioned for the Bagan Bariwariganyan exhibition at Bundanon, and … Read more »

Dried apples

A watercolour image of a wooden platter of home made dried red-skinned apples.Using the Triangle Food Tool Library dehydrator

Ingredients:

As many apples as can fit on drying racks
¼ cup lemon juice (can add more if you like zingy apples)
500 ml water

Method

Wash, peel (if you want), core and slice apples about 0.5 cm thick.

Mix water and lemon juice then dip apples into solution to prevent browning.

Place on … 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 on the first day of 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 $45.00 will cover delivery of all 11 issues.

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