Curry Bunga is a little Indian restaurant on Bunga St, Bermagui that offers quality, authentic Indian cuisine. Owner and chef, Nandini, has a pride and a passion for creating meals that burst with flavour and Curry Bunga has a loyal group of regular customers. The menu changes constantly according to the availability of local produce and Nandini’s own creative whims, but you can bank on a range of meat, vegetarian and vegan options. Everything … Read more »
This cheesecake will keep in an airtight container in the fridge for up to four days. Serves 10-12 125g butter, melted and cooled, plus extra for greasing 400g cream cheese, softened 450g ricotta cheese 1½ cups (330g) caster sugar 4 large eggs ¼ cup (35g) plain flour ¼ cup (30g) cornflour 1 tablespoon lemon juice … Read more »
According to Erica Dibden of the Mountain Valley Farm in Central Tilba, everything she and husband Nic do, simply comes back to food. The couple have owned the 200 hectare farm for 20 years, and each day is about tending to the 400 Jersey cows that supply an estimated 25,000 litres of milk per week, not to mention planting seeds, harvesting crops and making the most of … Read more »
https://thetriangle.org.au/wp-content/uploads/2019/07/Spinach-and-Ricotta-Pie.jpg12521125Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2020-12-10 18:46:132021-01-05 21:45:28Spinach and Fetta Pie
3 medium oranges (unwaxed or at least well washed) 2 tablespoons of robust-flavoured marmalade 200g almond meal 140g polenta meal 1 flat tablespoon of baking powder 8 large free-range eggs 350g raw sugar
Boil the whole oranges for about an hour in water, making sure to watch and top up the water so it doesn’t run dry. Oranges should be … Read more »
This is a tried and true recipe so be exact with quantities and timing (that one minute is one minute!) and you’ll get a perfect result.
Serves 4
300 g macaroni, casarecce, penne or whatever shape you choose 2 tsp salt, for the pasta cooking water 105 ml cream 1¾ packed cups (220 g) grated sharp cheddar cheese ½ tsp mustard … Read more »
Goan Fish Curry
/in Mains, Recipes /by Debbie WorganCurry Bunga
Curry Bunga is a little Indian restaurant on Bunga St, Bermagui that offers quality, authentic Indian cuisine. Owner and chef, Nandini, has a pride and a passion for creating meals that burst with flavour and Curry Bunga has a loyal group of regular customers.
The menu changes constantly according to the availability of local produce and Nandini’s own creative whims, but you can bank on a range of meat, vegetarian and vegan options.
Everything … Read more »
Baked Ricotta Cheesecake
/in Desserts, Recipes /by Debbie WorganMountain Valley Farm
Serves 10-12
125g butter, melted and cooled, plus extra for greasing
400g cream cheese, softened
450g ricotta cheese
1½ cups (330g) caster sugar
4 large eggs
¼ cup (35g) plain flour
¼ cup (30g) cornflour
1 tablespoon lemon juice
… Read more »
Spinach and Fetta Pie
/in Mains, Recipes /by Debbie WorganMountain Valley Farm
According to Erica Dibden of the Mountain Valley Farm in Central Tilba, everything she and husband Nic do, simply comes back to food. The couple have owned the 200 hectare farm for 20 years, and each day is about tending to the 400 Jersey cows that supply an estimated 25,000 litres of milk per week, not to mention planting seeds, harvesting crops and making the most of … Read more »
Orange Polenta Cake
/in Desserts, Recipes /by Debbie Worgan3 medium oranges (unwaxed or at least well washed)
2 tablespoons of robust-flavoured marmalade
200g almond meal
140g polenta meal
1 flat tablespoon of baking powder
8 large free-range eggs
350g raw sugar
Chicken Yassa from Senegal
/in Mains, Recipes /by Debbie Worgan5 onions peeled, halved, and thinly sliced
1 or 2 super-hot chilies
Marinade:
1/2 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons Dijon mustard
4 medium garlic cloves, crushed
1/2 teaspoon salt
For browning and braising the chicken:
Sea salt … Read more »
Freshly ground black pepper
1 tablespoon frying oil (peanut is good)
1 cup chicken stock
Macaroni and Cheese
/in Mains, Recipes /by Debbie WorganServes 4
300 g macaroni, casarecce, penne or whatever shape you choose
2 tsp salt, for the pasta cooking water
105 ml cream
1¾ packed cups (220 g) grated sharp cheddar cheese
½ tsp mustard … Read more »