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.
About The Triangle
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 $35.00 will cover delivery of all 11 issues.
Or Donate to help our volunteers keep The Triangle going.
Mushrooms on toast
/in Mains, Recipes /by Debbie WorganTilba Mushrooms
Sauté fresh oyster mushrooms in a generous amount of butter. Add cracked black pepper to your taste and a little lemon juice to enhance the mushroom flavour. Serve on toast, or a bed of English spinach when in season. Great recipe for breakfast, lunch or dinner. Can substitute Swiss Brown mushrooms for the oyster mushrooms.
Nori omelet with miso mushroom broth
/in Recipes, Soups /by Debbie WorganThis recipe is a great way to start your day. I find if I have eggs for breakfast, I am not hungry or distracted by food until lunchtime. If you don’t have dashi, you could use a homemade stock. I use red miso in winter and lighter shiro miso in the hotter months as it is less salty. Serves 4
Ingredients:
8 eggs
4 spring onions, sliced, … Read more »
Truffle ice cream
/in Desserts, Recipes /by Debbie WorganGulaga Gold, Dignams Creek
Ingredients:
300 ml milk
Pinch salt
½ cup caster/pure icing sugar (not icing sugar mixture)
10 g grated truffle
2 eggs
300 ml cream
Method: 12-24 hours before making the ice cream start infusing the cream with truffle flavour. To do this, combine the cream and truffle. Refrigerate and allow to infuse for 12-24 hours. Then whisk the eggs. Combine milk, salt and … Read more »
Gulaga Organics Smoothies (with thanks to Gulaga Organics)
/in Drinks, Recipes /by Debbie WorganCacao Smoothie:
350 mls unsweetened almond milk
1 tbsp cacao powder
1 frozen banana
3 drops choc stevia
2 dates
Berry Smoothie:
350 mls coconut water
1 cup frozen blueberries
¼ frozen apple
1 frozen banana
3 drops of vanilla stevia
Here’s what you will do:
1. Cut fruit into 1 cm pieces.
2. Blend fruit and other … Read more »
Honorbread Scones (with thanks to Honorbread)
/in Desserts, Recipes /by Debbie Worgan1 cup of oats
2 cups of flour
40 grams of butter
1 cup (250 ml) cream
1 cup currants
pinch of salt
1 teaspoon of baking powder
a few sneaky chocolate buttons
flour, to dust
Here’s what you will do:
1. Combine all dry ingredients and butter in a bowl. Use fingertips to rub butter into the dry ingredients until … Read more »
Kelly’s Soupadoopa Soup (with thanks to Eastwoods of Bermagui)
/in Recipes, Soups /by Debbie Worgan1 tbsp olive oil
2 carrots, peeled and diced
2 zucchini, diced
2 sticks celery, diced
1 brown onion, finely chopped
400 grams diced tomatoes
2 cups vegetable stock
400 grams cooked brown lentils, rinsed and drained
½ cup flat-leafed parsley leaves, chopped
1 lemon, quartered
4 crusty wholegrain rolls, to serve
Here’s what you will do:
1. Heat oil in a large saucepan over medium-high heat. … Read more »