If the weather ever warms up, this famous cold soup from the south of Spain is a delicious way to enjoy the produce from your garden in elegant style.

Serves 4

1 sweet onion
1 kg very ripe tomatoes
2 red capsicums
2 Lebanese cucumbers, peeled
1 large clove garlic
Handful of basil leaves
2 tblspns sherry (or balsamic) vinegar
1/4 cup of olive oil
3/4 tspn fine sea … Read more »

Tomato Chutney

Linda Sang

A recipe I’ve used for years made more delicious if one is fortunate enough to harvest one’s own tomatoes or buy somebody’s hard work. Or even buy them from a supermarket – it’s all happening right now with tomatoes. This chutney is great with anything – tasty and zingy.

5 kg ripe tomatoes, peeled, deseeded
and drained the night before 
(method below)
7 diced onions – chopped by hand … Read more »

Late summer harvest

The talk around the neighbourhoods and villages is that this summer has been slow to come. Not enough sunshine to ripen the figs. Too much rain splits the tomatoes. The season is late. Night-time temperatures remain stubbornly low. Despite the season’s vagaries there is still a wonderful abundance of fruits and vegetables available. The Triangle team celebrates this bounty with tried and true recipes.

Ruby Fruits
Georgina Adamson

I love this time of year with all the gorgeous seasonal stone … Read more »

Zucchini and pea fritters

Jody Vassallo

1 cup lightly mashed peas
1 cup grated zucchini,
3 egg whites, beaten
1/4 cup rice flour or gluten-free flour
50g Tilba Real Dairy Persian feta
1 Tbs shredded mint

Place the peas, zucchini, and mint into a bowl. Whisk together the egg whites and rice flour until smooth. Pour into the pea mixture and stir to combine. Fold in the feta.

Heat oil in a frying pan and cook … Read more »

Vegan choc peanut butter cake

Jody Vassallo

1 cup almond meal
1 cup desiccated coconut
1/2 cup coconut sugar
1/2 cup cacao
3 Tbs buckwheat flour
2 tsp baking powder
2 Tbs chia seeds
2 tsp peanut butter or hulled tahini
1 cup mashed banana – about 3 small ripe bananas
1 cup (250ml) coconut water


1 ripe banana
2 Tbs cacao
2 Tbs maple syrup
1 Tbs hulled tahini

Flaked coconut and … Read more »

Marinated chicken with coconut chutney

Jody Vassa

A few things about these drummies. Firstly, to ensure they cook evenly on the BBQ, make sure you score the thickest part of the leg. A couple deep diagonal cuts will do. Dilute the yoghurt a little as it helps the marinade stay on the chook. Lastly, make extra chutney as it is divine and tastes  great on everything, and it is suitable for all doshas, which is a bonus!

1kg chicken drumsticks, scored
1 … Read more »