Author Archive for: tikka

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Entries by Tikka Wilson

The Salt Path

by Raynor Winn
reviewed by Wendy Tucker

First published in 2018, this memoir/travelogue has had a new burst in popularity. It has been made into a much-hyped film and chosen by many libraries for their book clubs and for their Words and Music programs. It received glowing reviews and was shortlisted for the Costa Awards. It mainly attracted adjectives such as: inspirational, liberating, regenerative, courageous and, of course, life changing. And these adjectives usually mean that I won’t read it! … Read more »

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 … 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 »

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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